 IVES 9 IVES Conference Series 9 Influence of different strains of lab on quality of catarratto wine produced in sicily

Influence of different strains of lab on quality of catarratto wine produced in sicily

Abstract

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2]. For the first time, in the present study, the impact of malolactic fermentation on Sicilian white wines of the Catarratto cultivar was evaluated by using different commercial LAB strains. Particularly, L. plantarum (ML PrimeTM, Lallemand wine), O. oeni (Lalvin VP41®, O-Mega® and PN4®, Lallemand wine) were used as starter strains for malolactic fermentation.

METHODS: the Catarratto must, after clarification, were aliquoted in steel tanks (2.5 hL). Each tank (5 trials: M8-M12) was inoculated with the indigenous selected strain CS182 Saccharomyces cerevisiae. After 24 hours, ML PrimeTM (M8) , Lalvin VP41® (M9), O-Mega® (M10) and PN4® (M11) were inoculated singularly into grape must. For the control trial, were not added with malolactic starter (M12-MLc). During the alcoholic fermentation, the microbiological and chemical-physical parameters were evaluated. After six months from the date of bottling, the wines were subjected to volatile organic compound investigation and sensory analysis.

RESULTS: grape must showed values of malic acid of 1.58 g/l. Trial M8 inoculated with L. plantarum showed a significant reduction of malic acid reaching values of 1 g/L, three days after inoculum. Trial M9, M10 and M11, inoculated with O. oeni, showed a rapid consumption of malic acid after 15 days of AF and completed malolactic fermentation one week after AF. The VOCs present in highest concentration were 3-methyl-1-butanol in all trials, phenylethyl alcohol in trials M8, M9, and M12, and 2,3-butanediol in M11. The sensorial analysis conducted on the different experimental wines showed a tendency of panelists to prefer trials M8. In fact, wines with the addition of MLPrimeTM, obtained the highest scores for the attributes flavor and odour overall quality, intensity and complexity odours. No unpleasant odours and/or flavours were recorded. Acetic acid content was less than 0.3 g/l in all experimental trials.

CONCLUSIONS

The inoculation of the different commercial LAB strains allowed the malo-lactic fermentation of all wines. L. plantarum proved to be an effective alternative to O. oeni in order to start the malolactic fermentation and the wines were appreciated at sensorial level

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonio Alfonzo

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 Antonio, ALFONZO, 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 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.

Contact the author

Keywords

Lactiplantibacillus plantarum; Oenococcus Oeni; malolactic fermentation; catarratto wine

Citation

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

La viticoltura veneta in un contesto di città e industria diffusa: per una lettura integrale del paesaggio della collina pedemontana veronese orientale

l Veneto, come è noto, rappresenta una delle estensioni di superfici a vigneto più importanti in Italia e nell’Europa stessa. Il paesaggio viticolo fino ad oggi è stato ampiamente letto nelle sue componenti

Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

Contribution of soil and atmospheric conditions to leaf water potential in grapevines

Etant lié au sol et aux conditions atmosphériques, le statut hydrique influence la physiologie de la vigne d’une part, mais joue aussi un role important en ce qui concerne la qualité du raisin et donc du vin d’autre part. Nous avons mesuré, dans la région de Stellenbosch, le statut hydrique sur des pieds de Sauvignon Blanc non irrigués, implantés sur 2 terroirs différents, l’un froid, l’autre plus chaud.

Agroclimatic zonation for vine growing in Maranhão State, Brazil

es indices agroclimatiques concernant le bilan hydrique et la température moyenne de l’air, ont été utilisés pour la caractérisation des zones avec différentes aptitudes pour la viticulture de vin (Vitis vinifera L.) dans l’état du Maranhão, Brésil.