| Title: | Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts |
| Author(s): | Naselli V; Prestianni R; Badalamenti N; Matraxia M; Maggio A; Alfonzo A; Gaglio R; Vagnoli P; Settanni L; Bruno M; Moschetti G; Francesca N; |
| Address: | "Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Bldg. 17, 90123 Palermo, Italy. Lallemand Italia, Via Rossini 14/B, Castel D'Azzano, 37060 Verona, Italy" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour" |
| Keywords: | Catarratto grape variety Metschnikowia pulcherrima VOC's alcoholic fermentation glutathione wine aroma; |
| Notes: | "PubMed-not-MEDLINENaselli, Vincenzo Prestianni, Rosario Badalamenti, Natale Matraxia, Michele Maggio, Antonella Alfonzo, Antonio Gaglio, Raimondo Vagnoli, Paola Settanni, Luca Bruno, Maurizio Moschetti, Giancarlo Francesca, Nicola eng B78I17000260008/Ministry of the Economic Development, General Management for Business Incentives/ Switzerland 2023/02/26 Antioxidants (Basel). 2023 Feb 10; 12(2):439. doi: 10.3390/antiox12020439" |
