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

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.

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

“…Using commercially available strains, it was also reported how the sequential inocula of the industrial M. pulcherrima AWRI1149 and AWRI305 strains, together with S. cerevisiae, produced Shiraz wine with increased intensity of several desirable aromas and lower off-flavors [ 98 ]. Similar results were reported recently by Naselli et al [ 99 ], who examined the effect of M. pulcherrima inocula on the aroma and sensory complexity of Catarratto wines. Specifically, they realized a noticeably increased aromatic richness of the inoculated wines, which was also attributed to the presence of esters, the most prevalent of which was ethyl decanoate.…”

Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

“…Nitrogen also stimulates the production of glutathione, a compound that helps preserve aroma compounds in musts and wines [134]. This chemical element limits the production of tannins, which can lead to the degradation of volatile thiols [135,136].…”

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

“…Glutathione-enriched inactive dry yeast (g-IDY) is a yeast preparation that is produced by growing yeast in a high-sugar culture medium and applying a specific winemaking process [14]. Compared to traditional yeast preparations, g-IDY offers several advantages, such as enhancing antioxidant properties [15], improving color and aroma profiles [16,17], and promoting the growth of lactic acid bacteria [18]. In a recent study, Naselli et al [15] demonstrated that the addition of g-IDY, in combination with Metschnikowia pulcherrima and S. cerevisiae, increased the content of six ester compounds above sensory thresholds, thereby enhancing the complexity of wine aroma.…”

“…Compared to traditional yeast preparations, g-IDY offers several advantages, such as enhancing antioxidant properties [15], improving color and aroma profiles [16,17], and promoting the growth of lactic acid bacteria [18]. In a recent study, Naselli et al [15] demonstrated that the addition of g-IDY, in combination with Metschnikowia pulcherrima and S. cerevisiae, increased the content of six ester compounds above sensory thresholds, thereby enhancing the complexity of wine aroma. Alfonzo et al [19] found that the presence of g-IDY noticeably impacted the aroma of wine, favoring the formation of 2-hydroxypropyl acetate and markedly increasing the content of 3-methyl-1-butanol compared to the control group.…”