Many studies have shown that the quality of wine is influenced by the Saccharomyces cerevisiae yeast strain that dominates fermentation. Several important compounds for wine flavour are produced by yeast during alcoholic fermentation. This study was carried out to investigate the possibility to emphasise the typical sensory properties of a wine obtained from Sangiovese grapes by using different yeast strains and to provide an answer to the following question: can the use of autochthonous strains, rather than strains isolated in other zones, improve the peculiar characteristics of a wine? In other words, is it possible to establish a connection between a vine species and a yeast strain? Ten fermentations were conducted in duplicate with two autochthonous and three different commercial strains of S. cerevisiae. Sangiovese grapes were obtained from two different Chianti areas. Fifty-litre fermentation trials were inoculated with 20 g hl-1 of the commercial active dried yeasts (ADY) and with 106 cells ml-1 of the autochthonous yeast strains. Vinification was carried out following the technological scheme of the Chianti Classico area. Six months after harvesting, wines were analysed by descriptive sensory analysis according to a complete randomised block design. A panel of 10 trained judges recorded the intensity of four attributes: overall aroma, red fruit (blackberry) aroma, artificial fruit (prune) aroma, and wildflower aroma. The obtained profiles were compared with reference profiles for Sangiovese wine. The obtained data show that the wines of commercial strains A and B attained higher scores for overall and artificial fruit (prune) aromas, which do not confer typicity characterisitcs of wine obtained from Sangiovese grape musts. On the contrary, wines obtained from autochthonous strains C and D and commercial strain E had higher scores for red fruit (blackberry) and wildflower aromas, typical sensory properties of Sangiovese wine. In conclusion, this study suggests that some strains can influence the typicity characteristics of a wine and that the origin of the yeast strain is not correlated to these traits/aspects/characters.
Influence of the Saccharomyces cerevisiae yeast strain on the sensory identity of Sangiovese wine / G. FIA; V. MILLARINI; M. BERTUCCIOLI; I. ROSI. - STAMPA. - (2004), pp. P53-P53. (Intervento presentato al convegno A sense of identity. European Conference on Sensory Science of Food and Beverage tenutosi a Firenze, Italy nel 26-29 Semptember 2004).
Influence of the Saccharomyces cerevisiae yeast strain on the sensory identity of Sangiovese wine.
FIA, GIOVANNA
;BERTUCCIOLI, MARIO;ROSI, IOLANDA
2004
Abstract
Many studies have shown that the quality of wine is influenced by the Saccharomyces cerevisiae yeast strain that dominates fermentation. Several important compounds for wine flavour are produced by yeast during alcoholic fermentation. This study was carried out to investigate the possibility to emphasise the typical sensory properties of a wine obtained from Sangiovese grapes by using different yeast strains and to provide an answer to the following question: can the use of autochthonous strains, rather than strains isolated in other zones, improve the peculiar characteristics of a wine? In other words, is it possible to establish a connection between a vine species and a yeast strain? Ten fermentations were conducted in duplicate with two autochthonous and three different commercial strains of S. cerevisiae. Sangiovese grapes were obtained from two different Chianti areas. Fifty-litre fermentation trials were inoculated with 20 g hl-1 of the commercial active dried yeasts (ADY) and with 106 cells ml-1 of the autochthonous yeast strains. Vinification was carried out following the technological scheme of the Chianti Classico area. Six months after harvesting, wines were analysed by descriptive sensory analysis according to a complete randomised block design. A panel of 10 trained judges recorded the intensity of four attributes: overall aroma, red fruit (blackberry) aroma, artificial fruit (prune) aroma, and wildflower aroma. The obtained profiles were compared with reference profiles for Sangiovese wine. The obtained data show that the wines of commercial strains A and B attained higher scores for overall and artificial fruit (prune) aromas, which do not confer typicity characterisitcs of wine obtained from Sangiovese grape musts. On the contrary, wines obtained from autochthonous strains C and D and commercial strain E had higher scores for red fruit (blackberry) and wildflower aromas, typical sensory properties of Sangiovese wine. In conclusion, this study suggests that some strains can influence the typicity characteristics of a wine and that the origin of the yeast strain is not correlated to these traits/aspects/characters.
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