 IVES 9 IVES Conference Series 9 Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

Abstract

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]. Considering that the market for sparkling wines is highly competitive in terms of aromatic complexity, a technological selection of S. cerevisiae strains isolated from high-sugar matrices (honey and honey by-products) was carried out. Strains with high oenological performance were used as starter cultures on an industrial scale for the production of base wines for sparkling wine production.

METHODS: All S. cerevisiae isolates were subjected to genotypic identification (RFLP and sequencing of the D1/D2 region of the 26S rRNA gene) [2] and strain typing by interdelta analysis [3]. Characterized strains were subjected to in vitro technology screening (H2S production, resistance to different concentrations of ethanol and potassium metabisulfite, capacity to grow at 10° and 15° and at pH 2.5, 2.8 and 3) [4]. In order to determine the fermentation power and fermentation vigor, the strains with the optimal in vitro performance were subjected to micro-fermentation tests in grape must. The selected yeasts were used to ferment a must for the production of base wine and the products was subjected to sensory analysis.

RESULTS: Genotypic analysis conducted on 552 isolates identified the yeasts as S. cerevisiae. Strain typing allowed the characterize of 98 strains. In relation to technology screening results, 4 strains (SPF21, SPF42, SPF52 and SPF159) have been successfully used as starter cultures for the production of base wines at industrial level. Sensorial analysis done on different wines showed the absence of unpleasant odors and/or flavours and it was observed a significant increase of aromatic complexity and intensity.

CONCLUSIONS

Saccharomyces cerevisiae strains have shown a high fermentative capacity and represent a valid alternative for the improvement of the sensory characteristics of the final product. The microbial ecology of honey and its by-products is rich in Saccharomyces spp. with high fermentative capacity and potentially applicable in alcoholic fermentation. The use of unconventional yeasts, could be a valid alternative to characterize the base wine and improve the typicality of the sparkling wines in order to satisfy the demand of the consumers.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Nicola Francesca

Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy,Michele, MATRAXIA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Rosario, PRESTIANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Valentina, CRAPARO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Vincenzo, NASELLI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Luca, SETTANNI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Raimondo, GAGLIO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Antonella, MAGGIO, Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d’Orleans II, Palermo, building 17, Italy Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy

Contact the author

Keywords

honey by-products; Saccharomyces cerevisiae; alcoholic fermentation; sensory analysis

Citation

Characterising the chemical typicality of regional Cabernet Sauvignon wines

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.

Method for the evaluation of climatic changes envisaging the protection of grape-growing terroirs: the Géoviticulture MCC system in the evaluation of the potential impact of the construction of hydroelectric power plants on viticulture

La recherche, conduite en 2002, a envisagé l’estimation, a priori, de l’effet du changement mesoclimatique sur le potentiel qualitatif de la région viticole de la Serra Gaúcha (Vallée du Rio das Antas) – Brésil, en fonction de la construction de 3 usines hydroélectriques.

Combined abiotic-biotic plant stresses on the roots of grapevine

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.

An overview of geological influences on South African vineyards

The role of soils and bedrock geology has long been acknowledged as a fundamental component of terroir. In South Africa the influence of geology is misunderstood and some important geological components will be highlighted in this paper.

Diversity of leaf functioning under water deficit in a large grapevine panel: high throughput phenotyping and genetic analyses

Water resource is a major limiting factor impacted by climate change that threatens grapevine production and quality. Understanding the ecophysiological mechanisms involved in the response to water deficit is crucial to select new varieties more drought tolerant. A major bottleneck that hampers such advances is the lack of methods for measuring fine functioning traits on thousands of plants as required for genetic analyses. This study aimed at investigating how water deficit affects the trade-off between carbon gains and water losses in a large panel representative of the Vitis vinifera genetic diversity. 250 genotypes were grown under 3 watering scenarios (well-watered, moderate and severe water deficit) in a high-throughput phenotyping platform.