Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts

Abstract

<jats:p>The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.</jats:p>

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

“…In a two-day fermentation, it allowed a considerable increase of aromatic compounds such as acetaldehyde (70%) and glycerol (by around 1000 times) [ 54 , 55 ]. In a recent study using a P. fermentans strain as inoculum for pilot scale fermentation in 1000 L, a slight decrease in ethanol yield was observed compared to S. cerevisiae control (12.80% v / v compared to 13.00% v / v ), and an increase in volatile acidity (20%) and volatile compounds such as acetaldehyde (10%) and 2 -methyl- 1 -propanol (53%) [ 56 ].…”

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

“…This effect might further allow the reduction of microbial contamination during wine maturation. However, studies in real winemaking conditions at winery scale are very scarce (Romani et al, 2020), and when scaling up this technology of increased yeast diversity, the risks of appearance of undesirable flavors might result. At industrial sized fermentations, unpredictable interactions within a complex natural microflora, as the result of increasing reductive or oxidative conditions (Fariña et al, 2012;Varela et al, 2021) will demand careful daily process control by tasting.…”

Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides

“…The concentration of PSs was evaluated by high-performance liquid chromatography (HPLC), according to the method reported in Romani et al [ 55 ]. After filtration through 0.45 μm nitrocellulose membranes, 20 μL of sample were injected into the HPLC apparatus (Varian Inc., Palo Alto, CA, USA) equipped with a 410 series autosampler, a 210 series pump, and a 356-LC refractive index detector.…”