terclim by ICS banner
IVES 9 IVES Conference Series 9 EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Abstract

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermen-tative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must. Daily glucose and fructose consumption was monitored and at the final point free sorting task was conducted to categorize the samples according to their organoleptic profile. The most performant strains were selected and sub-sequently subjected in a second laboratory scale fermentation. Oenological properties such as, titratable acidity, glucose/fructose consumption, total acidity, volatile acidity, pH, L-malic acid, yeast assimilable nitrogen, free and total SO₂ as well as sensory characteristics were determined. Finally, two wines with different aromatic profiles were subjected in Gas Chromatography- Olfactometry- Mass Spectrometry (GC-O MS) analysis. The molecular typing revealed the presence of 20 different S. cerevisiae strains from which 65% indicated high fermentative capacity. Hierarchical Cluster Analysis (HCA) based on sensory evaluation results clearly discriminated the produced wines and led to the selection of 4 strains. After the second pilot fermentation all selected strains resulted in dry wines with desirable technological and organoleptic characteristics. Additionally, statistically significant differences were noticed regar-ding the perception of tropical fruits and acidity while according to the results of GC-O MS analysis both samples revealed similar aromatic profiles. To the best of our knowledge, this is the first assay that ex-plores the yeast strain effect on the aromatic profile of Assyrtiko variety by means of GC-O MS analysis.

Acknowledgements: This research has been co-financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call ” Greece – Israel Call for Proposals for Joint R&D Projects 2019″(project code: T10ΔΙΣ-00060).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Aikaterini P. Tzamourani¹, Elli Goulioti², Alexandra Evangelou¹, Yorgos Kotseridis², Panagiotis Arapitsas¹, Ioannis Paraskevopoulos¹ And Maria Dimopoulou¹

1. Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece
2. Laboratory of Enology & Alcoholic Drinks (LEAD), Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece

Contact the author*

Keywords

Indigenous yeast, S. cerevisiae, Strain variability, Assyrtiko wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More