Macrowine 2021
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

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.