| Title: | Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration |
| Author(s): | Francesca N; Romano R; Sannino C; Le Grottaglie L; Settanni L; Moschetti G; |
| Address: | "Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Department of Agriculture, University of Naples Federico II, Via Universita 100, 80055 Portici, Napoli, Italy. Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: giancarlo.moschetti@unipa.it" |
| DOI: | 10.1016/j.ijfoodmicro.2013.11.008 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the 'Aglianico di Taurasi' grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondii, Aureobasidium pullulans and Debaryomyces carsonii. Nine S. cerevisiae strains were detected at high levels at different times of maceration. The results of all the conventional chemical analyses of the wines were in agreement with the regulations of commercial production and, interestingly, the changes in terms of concentration demonstrated the presence of yeast and LAB populations that were not only alive but also in a metabolically active state until day 90 of maceration. The alcohol and glycerol contents slightly increased until day 90. The concentrations of malic acid decreased, whereas those of lactic acid slightly increased throughout the maceration process. Furthermore, different durations of maceration resulted in significant differences in the total polyphenol content, which was higher at 40-50 days. The main phenolic compounds were benzoic and cinnamic acids and catechins. Interestingly, the highest ratio between (+)-catechin and (-)-epicatechin was found on day 40. In addition, the highest antioxidant activity was observed between days 40 and 50. The concentration of volatile organic compounds, which were mainly represented by alcohols, increased until the end of the maceration process. Sensory analysis revealed that samples that were subjected to maceration for a long period of time showed the highest odour and taste complexity and no off-odours and/or off-flavours were detected. These data confirmed that extending post-fermentation maceration to 90 days has no negative impact on the microbiological, chemical and sensory composition of wines, but affects the polyphenol content and potential health benefits of the resulting wine" |
| Keywords: | "Acetic Acid/analysis Alcohols/analysis Colony Count, Microbial *Fermentation *Food Handling *Food Microbiology Humans Mycological Typing Techniques Polyphenols/analysis Saccharomyces cerevisiae/physiology Taste Time Vitis/microbiology Wine/*analysis/*micr;" |
| Notes: | "MedlineFrancesca, Nicola Romano, Raffaele Sannino, Ciro Le Grottaglie, Laura Settanni, Luca Moschetti, Giancarlo eng Research Support, Non-U.S. Gov't Netherlands 2013/12/18 Int J Food Microbiol. 2014 Feb 3; 171:84-93. doi: 10.1016/j.ijfoodmicro.2013.11.008. Epub 2013 Nov 16" |
