Abstract : ________________ The production of Vinsanto still relies on the utilization of traditional techniques in many viticultural areas of central and northern Italy. These techniques consist of an initial phase of maturation and drying of grapes placed on special mats in traditional room (the "fruttaio") and of a second phase of a spontaneous alcoholic fermentation of the must obtained from the ripened grapes, followed by a further phase of fermentation and biological aging (for two years or more) in wooden barrels places in traditional room (the "vinsantaia") under ambient temperature and humidity. Just before barrel filling, the must is traditionally enriched with a percentage of sediment (known as "the mother") collected from the barrels coming from the previous Vinsanto wine production. This traditional process, carried out without any effective control of the process variables, can permit to obtain excellencent wines. but their characteristics vary deeply from year to year. For this reason in the last years some wineries have preferred to not use the "mother" of Vinsanto and to inoculate musts with commercial yeasts selected to ferment high sugar concentration musts. The present work reports on chemical composition and perceivable characteristics of Vinsanto wines obtained using four different strain of Saccharomyces cerevisiae tested with and without mother addition and under ambient conditions (vinsantaia). Trials without starter strain were used as a control. Under the same conditions, the different S. cerevisiae strains have shown different fermentation behaviours producing wines with different compositional and organoleptic characteristics. The fermentative behaviour of yeast strains and the compositional and organoleptic characteristics of the wines are also resulted strongly influenced by the addition of the "mother". In particular, in the inoculated fermentations a higher alcoholic degree in wines was reached, especially in those fermentations conducted with "mother" addition. The wines obtained with yeast inoculation and without "mother" addition generally showed a lower content of acetaldehyde and higher alcohols. The wines of the different trials have been perceived organoleptically different especially as far as sweetness and bitterness is concerned

Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains / L. Lencioni; C. Romani; P. Domizio. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - STAMPA. - (2009), pp. 76-76. (Intervento presentato al convegno The second National Conference SIMTREA tenutosi a Sassari nel 10-12 giugno 2009).

Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains.

LENCIONI, LIVIO;ROMANI, CRISTINA;DOMIZIO, PAOLA
2009

Abstract

Abstract : ________________ The production of Vinsanto still relies on the utilization of traditional techniques in many viticultural areas of central and northern Italy. These techniques consist of an initial phase of maturation and drying of grapes placed on special mats in traditional room (the "fruttaio") and of a second phase of a spontaneous alcoholic fermentation of the must obtained from the ripened grapes, followed by a further phase of fermentation and biological aging (for two years or more) in wooden barrels places in traditional room (the "vinsantaia") under ambient temperature and humidity. Just before barrel filling, the must is traditionally enriched with a percentage of sediment (known as "the mother") collected from the barrels coming from the previous Vinsanto wine production. This traditional process, carried out without any effective control of the process variables, can permit to obtain excellencent wines. but their characteristics vary deeply from year to year. For this reason in the last years some wineries have preferred to not use the "mother" of Vinsanto and to inoculate musts with commercial yeasts selected to ferment high sugar concentration musts. The present work reports on chemical composition and perceivable characteristics of Vinsanto wines obtained using four different strain of Saccharomyces cerevisiae tested with and without mother addition and under ambient conditions (vinsantaia). Trials without starter strain were used as a control. Under the same conditions, the different S. cerevisiae strains have shown different fermentation behaviours producing wines with different compositional and organoleptic characteristics. The fermentative behaviour of yeast strains and the compositional and organoleptic characteristics of the wines are also resulted strongly influenced by the addition of the "mother". In particular, in the inoculated fermentations a higher alcoholic degree in wines was reached, especially in those fermentations conducted with "mother" addition. The wines obtained with yeast inoculation and without "mother" addition generally showed a lower content of acetaldehyde and higher alcohols. The wines of the different trials have been perceived organoleptically different especially as far as sweetness and bitterness is concerned
2009
The second National Conference SIMTREA
Sassari
L. Lencioni; C. Romani; P. Domizio
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/373755
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