NDLI: Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

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Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

Content Provider	MDPI
Author	Costantini, Antonella Cravero, Maria Panero, Loretta Bonello, Federica Vaudano, Enrico Pulcini, Laura Garcia-Moruno, Emilia
Copyright Year	2021
Description	The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origin. The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus previously isolated in a vineyard in Piedmont (Italy). Studying the oenological characteristics of S. paradoxus is of particular interest, as it is rarely found in the cellar–vineyard environment. Molecular biology methods confirmed the predominance of the strain inoculated in the various fermentation tests. Additionally, products of yeast metabolism, including volatile compounds, were quantified at the end of the alcoholic fermentation and sensory profile of wines was tested by a trained panel of tasters. Our results indicated that both strains have good characteristics to be used as starter in winemaking; S. paradoxus was characterized by a high production of glycerol and the ability to degrade malic acid, together with a lower production of ethanol and a low volatile acidity, while S. cerevisiae conferred to the wine a pleasant smell of rose, as highlighted in the sessions of sensory analysis.
Starting Page	30
e-ISSN	23065710
DOI	10.3390/beverages7020030
Journal	Beverages
Issue Number	2
Volume Number	7
Language	English
Publisher	MDPI
Publisher Date	2021-05-28
Access Restriction	Open
Subject Keyword	Beverages Microbiology Wine Indigenous Yeasts Alcoholic Fermentation Biodiversity Sensory Analysis Aromatic Compounds
Content Type	Text
Resource Type	Article

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