Macrowine 2021
IVES 9 IVES Conference Series 9 Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines

Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines

Abstract

AIM: In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine, in particular of Sangiovese wine.

METHODS: The impact of simultaneous and sequential inoculations on growth and fermentation kinetics and on the analytical and sensory profiles of the experimental wines was evaluated at the end of the alcoholic fermentation and 24 months after bottling with standard methods.

RESULTS: S. japonicus affected S. cerevisiae growth and fermentative capability only in the sequential fermentation. The experimental wines produced with S. japonicus and S.cerevisiae in simultaneous and sequential mixed fermentation reached concentrations of total polysaccharides respectively two- and three-fold greater than those obtained with pure cultures of S.cerevisiae. Moreover, the non-Saccharomyces yeast modulated the concentration of some of the most important wine volatile compounds. At the end of the alcoholic fermentation, ethyl acetate was significantly higher in the mixed fermentation wines in respect to the level acceptable for a young red wine. However, this metabolite underwent considerable hydrolysis during the two-years aging in bottle, with a marked decrease in its concentration. In agreement, mixed fermentation wines as compared to the control wines showed no significant differences for the ethyl acetate perception evaluated by sensory analysis carried out 24 months after bottling. Hydrolysis–esterification equilibrium in mixed fermentation wines caused an increase of acetate esters compounds responsible for fruity aroma. These ester compounds reached significantly higher concentrations in both mixed fermentation wines than in the control wine inoculated with S. cerevisiae. Moreover, all mixed fermentation wines were perceived as having lower mouthfeel sensation of astringency compared to those obtained with S. cerevisiae, possibly due to the higher polysaccharides content.

CONCLUSIONS

Based on the evidence that after 2 years of aging, mixed fermentation wines presented an increase in color stability and the concentration of fruity aroma and a decrease in astringency, the combined utilization of Sch. japonicus and S. cerevisiae might represent an innovation for the improvement of the aging stability of Sangiovese wine.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Paola Domizio

Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy),Lorenzo Portaro, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)  Francesco MAIOLI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)  Valentina CANUTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)  Monica PICCHI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)  Livio Lencioni, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)  Ilaria Mannazzu, Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari (Italy)

Contact the author

Keywords

wine stability, wine aging, wine aroma, schizosaccharomyces japonicus, mixed fermentation

Citation

Related articles…

Determination of steviol glycosides in wine by HPLC

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.

Yeast Derivatives: A Promising Alternative In Wine Oxidation Prevention?

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1]. Despite the mechanisms involved in wine oxidation have been extensively reviewed [2], the protection of wine against oxidative spoilage remains one of the main goals of winemaking.
SO2 is one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines.

Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,

Agroclimatic characterization of Monreale DOC appellation for vine growing

This paper presents the results of an agroclimatic study of the viticulture area called DOC Monreale (Pa), Italy, which was carried out with the aim to supply a working instrument supporting viticulture planning.

Sensory evaluation of grape berries: predictive power for sensory properties of Sauvignon blanc, Riesling and Pinot noir wines

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.