Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

Alfonzo, 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

doi:10.1016/j.ijfoodmicro.2021.109325

Cited by 16 publications

(14 citation statements)

References 56 publications

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“…GIY and FLAVIA ® MP346 were provided by Lallemand Inc. (Castel D'Azzano, Verona, Italy). The S. cerevisiae SPF52 strain used in this study belonged to the yeasts collection of the Department of Agricultural, Food and Forestry Sciences (SAAF; University of Palermo, Italy); it was isolated from fermented honey by-products [6] and selected for its high performance in fermenting Catarratto grape must [1].…”

Section: Experimental Drawing and Samplingmentioning

confidence: 99%

“…The organic nutrient Stimula Chardonnay TM (SC; Lallemand Inc. Italia, Castel D'Azzano, Verona, Italy) was added to all tanks (40 g/hL) prior to S. cerevisiae yeast inoculation. The use of Stimula Chardonnay TM with S. cerevisiae SPF52 was chosen because of the results obtained by previous vinifications on Catarratto wines [1]. The fermentation was carried out at 18 • C in 12 steel tanks with a volume of 2.5 hL each.…”

Section: Winemakingmentioning

confidence: 99%

“…Identifying new strategies for the aromatic enhancement of wine produced from nonaromatic grape varieties is one of the major objectives of oenological microbiology research. During alcoholic fermentation (AF), yeast metabolic activity and winemaking techniques determine the biosynthesis of several products that influence wine aroma [1,2]. The application of non-conventional yeasts isolated during the fermentation of traditional fermented beverages represents an alternative for producing a variety of alcoholic beverages [3], including wine.…”

Section: Introductionmentioning

confidence: 99%

“…may generate flavour profiles with desirable characteristics to be applied at industrial level [4]. Several authors have isolated strains of Saccharomyces cerevisiae from high-sugar-containing matrices such as manna, honey and honey by-products [5][6][7][8] that were successfully applied in experimental Catarratto cultivar winemaking [1].…”

Section: Introductionmentioning

confidence: 99%

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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

et al. 2023

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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.

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Section: Experimental Drawing and Samplingmentioning

confidence: 99%

Section: Winemakingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

et al. 2023

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“…On the contrary, the wild strains, possessing high genotypic and phenotypic diversity, produce relatively high amounts of different secondary metabolites, thus offering considerable potential for utilization in industrial applications ( Kang et al, 2019 ). Therefore, wild isolates from flowers and sugar-rich sources can lead to an aromatic profile characterized by specific volatile compounds capable of characterizing wine ( Pontes et al, 2020 ; Alfonzo et al, 2021 ). As an example, wine fermentations using native wild strains obtained from oaks produce earthy and sulfurous organoleptic characteristics but intense of citrus and floral attributes ( Hyma et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

et al. 2022

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This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wine strains of Saccharomyces cerevisiae. For this purpose, two commercial S. cerevisiae strains (EC 1118 and AWRI796) were used to carry out inter-laboratory-scale comparative fermentations using both synthetic medium and grape musts and applying the same protocol to obtain reproducible, replicable, and statistically valid results. Ethanol yield, production of acetic acid, glycerol, higher alcohols, and other volatile compounds were assessed. Moreover, the Fourier transform infrared spectroscopy was also applied to define the metabolomic fingerprint of yeast cells from each experimental trial. Data were standardized as unit of compounds or yield per gram of sugar (glucose and fructose) consumed throughout fermentation, and analyzed through parametric and non-parametric tests, and multivariate approaches (cluster analysis, two-way joining, and principal component analysis). The results of experiments carried out by using synthetic must showed that it was possible to gain comparable results from three different laboratories by using the same strains. Then, the use of the standardized protocol on different grape musts allowed pointing out the goodness and the reproducibility of the method; it showed the main traits of the two yeast strains and allowed reducing variability amongst independent batches (biological replicates) to acceptable levels. In conclusion, the findings of this collaborative study contributed to the validation of a protocol in a specific synthetic medium and in grape must and showed how data should be treated to gain reproducible and robust results, which could allow direct comparison of the experimental data obtained during the characterization of wine yeasts carried out by different research laboratories.

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A novel microbiological approach to impact the aromatic composition of sour loquat beer

Francesca,

Pirrone,

Gugino

et al. 2023

Food Bioscience

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Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

Cited by 16 publications

References 56 publications

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

A novel microbiological approach to impact the aromatic composition of sour loquat beer

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