Over the past few years, consumers are looking for wines with peculiar characteristics and characterized by a lower ethanol content, more intense fruit aromas and improved mouth-feel and fullness. In this direction, the use of multi-starter inocula might represent an attractive biotechnological practice for the production of some wine styles owing to particular oenological features of some non-Saccharomyces yeast strains. To date, only few studies have evaluated yeasts belonging to the species Schizosaccharomyces japonicus in winemaking. In the present work, we used Sch. japonicus and Saccharomyces cerevisiae in simultaneous and sequential fermentation with the aim of improving the overall quality of Sangiovese wine. The impact of the two different inoculum modalities on growth and fermentation kinetics and on the analytical and sensory profiles of the experimental wines was evaluated. The results have shown that S. japonicus affects S. cerevisiae growth and fermentative capability only in the sequential fermentation. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds depending on the inoculum modality. Moreover, experimental wines produced using S. japonicus in simultaneous and sequential cultures reached concentrations of total polysaccharides respectively two- and three-fold greater than those obtained with pure cultures of S.cerevisiae. Likely as a result of the higher polysaccharides concentration, all wines produced with the mixed culture were perceived as having lower astringency in mouth compared to those obtained with S. cerevisiae alone.

Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations / Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio. - STAMPA. - (2019), pp. 16-16. (Intervento presentato al convegno ENOFORUM 2019 Innovazione ed eccellenza tenutosi a Vicenza nel 21-23 maggio 2019).

Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations

Valentina Canuti;Valentina Millarini;Monica Picchi;Livio Lencioni;Paola Domizio
2019

Abstract

Over the past few years, consumers are looking for wines with peculiar characteristics and characterized by a lower ethanol content, more intense fruit aromas and improved mouth-feel and fullness. In this direction, the use of multi-starter inocula might represent an attractive biotechnological practice for the production of some wine styles owing to particular oenological features of some non-Saccharomyces yeast strains. To date, only few studies have evaluated yeasts belonging to the species Schizosaccharomyces japonicus in winemaking. In the present work, we used Sch. japonicus and Saccharomyces cerevisiae in simultaneous and sequential fermentation with the aim of improving the overall quality of Sangiovese wine. The impact of the two different inoculum modalities on growth and fermentation kinetics and on the analytical and sensory profiles of the experimental wines was evaluated. The results have shown that S. japonicus affects S. cerevisiae growth and fermentative capability only in the sequential fermentation. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds depending on the inoculum modality. Moreover, experimental wines produced using S. japonicus in simultaneous and sequential cultures reached concentrations of total polysaccharides respectively two- and three-fold greater than those obtained with pure cultures of S.cerevisiae. Likely as a result of the higher polysaccharides concentration, all wines produced with the mixed culture were perceived as having lower astringency in mouth compared to those obtained with S. cerevisiae alone.
2019
Enoforum 2019
ENOFORUM 2019 Innovazione ed eccellenza
Vicenza
Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1164144
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