Journal article published in Food Research International, volume 170, pp. 113005.

Authors: Gabriele Serafino, Paola Di Gianvito, Simone Giacosa, Domen Škrab, Luca Cocolin, Vasileios Englezos and Kalliopi Rantsiou.

Abstract

In this study we investigated the yeast population present on partially dehydrated Nebbiolo grapes destined for ‘Sforzato di Valtellina’, with the aim to select indigenous starters suitable for the production of this wine. Yeasts were enumerated, isolated, and identified by molecular methods (5.8S-ITS-RFLP and D1/D2 domain sequencing). A genetic, physiological (ethanol and sulphur dioxide tolerance, potentially useful enzymatic activities, hydrogen sulphide production, adhesive properties, and killer activity) and oenological (laboratory pure micro-fermentations) characterization was also carried out. Based on relevant physiological features, seven non-Saccharomyces strains were chosen for laboratory-scale fermentations, either in pure or in mixed-culture (simultaneous and sequential inoculum) with a commercial Saccharomyces cerevisiae strain. Finally, the best couples and inoculation strategy were further tested in mixed fermentations in winery. In both laboratory and winery, microbiological and chemical analyses were conducted during fermentation. The most abundant species on grapes were Hanseniaspora uvarum (27.4 % of the isolates), followed by Metschnikowia spp. (21.0 %) and Starmerella bacillaris (12.9 %). Technological characterization highlighted several inter- and intra-species differences. The best oenological aptitude was highlighted for species Starm. bacillaris, Metschnikowia spp., Pichia kluyveri and Zygosaccharomyces bailli. The best fermentation performances in laboratory-scale fermentations were found for Starm. bacillaris and P. kluyveri, due to their ability to reduce ethanol (-0.34 % v/v) and enhance glycerol production (+0.46 g/L). This behavior was further confirmed in winery. Results of this study contribute to the knowledge of yeast communities associated with a specific environment, like those of Valtellina wine region.

Key words Indigenous yeasts; Mixed fermentations; Nebbiolo dehydrated grapes; Non-Saccharomyces yeasts; Sfursat; Strain characterization; Wine fermentations

BibTeX entry: click to show

@article{
	2318_1915610,
	url = {https://hdl.handle.net/2318/1915610},
	author = {Serafino, Gabriele and Di Gianvito, Paola and Giacosa, Simone and Škrab, Domen and Cocolin, Luca and Englezos, Vasileios and Rantsiou, Kalliopi},
	title = {Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation},
	year = {2023},
	journal = {Food Research International},
	volume = {170},
	abstract = {In this study we investigated the yeast population present on partially dehydrated Nebbiolo grapes destined for ‘Sforzato di Valtellina’, with the aim to select indigenous starters suitable for the production of this wine. Yeasts were enumerated, isolated, and identified by molecular methods (5.8S-ITS-RFLP and D1/D2 domain sequencing). A genetic, physiological (ethanol and sulphur dioxide tolerance, potentially useful enzymatic activities, hydrogen sulphide production, adhesive properties, and killer activity) and oenological (laboratory pure micro-fermentations) characterization was also carried out. Based on relevant physiological features, seven non-Saccharomyces strains were chosen for laboratory-scale fermentations, either in pure or in mixed-culture (simultaneous and sequential inoculum) with a commercial Saccharomyces cerevisiae strain. Finally, the best couples and inoculation strategy were further tested in mixed fermentations in winery. In both laboratory and winery, microbiological and chemical analyses were conducted during fermentation. The most abundant species on grapes were Hanseniaspora uvarum (27.4 \% of the isolates), followed by Metschnikowia spp. (21.0 \%) and Starmerella bacillaris (12.9 \%). Technological characterization highlighted several inter- and intra-species differences. The best oenological aptitude was highlighted for species Starm. bacillaris, Metschnikowia spp., Pichia kluyveri and Zygosaccharomyces bailli. The best fermentation performances in laboratory-scale fermentations were found for Starm. bacillaris and P. kluyveri, due to their ability to reduce ethanol (-0.34 \% v/v) and enhance glycerol production (+0.46 g/L). This behavior was further confirmed in winery. Results of this study contribute to the knowledge of yeast communities associated with a specific environment, like those of Valtellina wine region.},
	keywords = {Indigenous yeasts; Mixed fermentations; Nebbiolo dehydrated grapes; Non-Saccharomyces yeasts; Sfursat; Strain characterization; Wine fermentations},
	url = {https://www.sciencedirect.com/science/article/pii/S0963996923005501?via=ihub},
	doi = {10.1016/j.foodres.2023.113005},
	pages = {113005}
}

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