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Molecules

Title:		Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
Author(s):		Velenosi M; Crupi P; Perniola R; Marsico AD; Salerno A; Alexandre H; Archidiacono N; Ventura M; Cardone MF;
Address:		"Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Turi, 148-70010 Bari, Via Casamassima, Italy. Dipartimento di Biologia, Universita degli Studi di Bari Aldo Moro, 4-70124 Bari, Via Orabona, Italy. UMRProcedesAlimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSupDijon-Universite de Bourgogne/Franche-Comte, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France"
Journal Title:		Molecules
Year:		2021
Volume:		20210209
Issue:		4
Page Number:		-
DOI:		10.3390/molecules26040907
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality"
Keywords:		Color Fermentation Saccharomyces cerevisiae/*metabolism Saccharomycetales/*metabolism Vitis/chemistry/*microbiology Volatile Organic Compounds/*analysis Wine/*analysis HPLC-UV-ESI-MSn Pca co-pigmented anthocyanins free anthocyanins mixed fermentation star;
Notes:		"MedlineVelenosi, Matteo Crupi, Pasquale Perniola, Rocco Marsico, Antonio Domenico Salerno, Antonella Alexandre, Herve Archidiacono, Nicoletta Ventura, Mario Cardone, Maria Francesca eng Switzerland 2021/02/13 Molecules. 2021 Feb 9; 26(4):907. doi: 10.3390/molecules26040907"