« Previous AbstractDevelopment of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria    Next AbstractBehavioral effects of secondary components of sex pheromone of western spruce budworm (Choristoneura occidentalis) free »

Int J Food Microbiol

Title:		"Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines"
Author(s):		Alfonzo A; Prestianni R; Gaglio R; Matraxia M; Maggio A; Naselli V; Craparo V; Badalamenti N; Bruno M; Vagnoli P; Settanni L; Moschetti G; Francesca N;
Address:		"Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy. Lallemand Italia, Via Rossini 14/B, 37060, Castel D'Azzano, VR, Italy. Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: nicola.francesca@unipa.it"
Journal Title:		Int J Food Microbiol
Year:		2021
Volume:		20210705
Issue:
Page Number:		109325 -
DOI:		10.1016/j.ijfoodmicro.2021.109325
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc (SS), Stimula Chardonnay (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar (GIY)] ensuing in ten treatments (T1-T10). Microbiological and chemical parameters demonstrated the aptitude of strain SPF52 to successfully conduct alcoholic fermentation. During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (v/v). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta analysis. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcohols (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory analysis demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, respectively. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines"
Keywords:		Fermentation Glutathione Nutrients Odorants/analysis Saccharomyces cerevisiae Sicily *Vitis *Volatile Organic Compounds/analysis *Wine/analysis Alcoholic fermentation Catarratto grape variety Volatile organic compounds (VOC's) Wine aroma;
Notes:		"MedlineAlfonzo, Antonio Prestianni, Rosario Gaglio, Raimondo Matraxia, Michele Maggio, Antonella Naselli, Vincenzo Craparo, Valentina Badalamenti, Natale Bruno, Maurizio Vagnoli, Paola Settanni, Luca Moschetti, Giancarlo Francesca, Nicola eng Netherlands 2021/07/21 Int J Food Microbiol. 2021 Dec 16; 360:109325. doi: 10.1016/j.ijfoodmicro.2021.109325. Epub 2021 Jul 5"