Pre-fermentative cold maceration in presence of non- Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation

Benucci, Ilaria; Cerreti, Martina; Liburdi, Katia; Nardi, Tiziana; Vagnoli, Paola; Ortiz‐Julien, Anne; Esti, Marco

doi:10.1016/j.foodres.2018.02.029

Cited by 24 publications

(20 citation statements)

References 35 publications

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“…The induction of alcoholic fermentation through the inoculation of selected yeasts could also be considered to explain the above different mouthfeel between the biodynamic and conventional wines. According to Patrignani et al, 15 Benucci et al 44 and Domizio et al, 45 non-Saccharomyces cerevisiae strains, which usually persist for more time in spontaneous fermentation, could affect the tactile aspects of wine through the production of mannoproteins, which help to make "soft" wines. Therefore, considering that residual sugar of below 2 g/L was measured for all of the wine samples, the sensation of sweetness could be due to the greater "softness" in addition to a higher alcohol content and a lower titratable acidity content in the biodynamic wine samples 46 (Table 3).…”

Section: Discussionmentioning

confidence: 99%

<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

Picchi¹,

Canuti²,

Bertuccioli³

et al. 2020

IJWR

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Purpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines. Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines. Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Significant differences in phenolic and aroma profile, intensity of taste, odor, and flavor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts. Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not significantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.

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Section: Discussionmentioning

confidence: 99%

<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

Picchi¹,

Canuti²,

Bertuccioli³

et al. 2020

IJWR

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“…To our knowledge, the most industrially relevant enological applications of this species are proposed by some companies for protecting must and controlling the indigenous microbiota (pre-fermentative control and bioprotection), either alone or in association with Torulaspora delbrueckii [39], with early-stage inoculation (grape bunches before crushing and grape must after crushing). Moreover, its application in pre-fermentative stages (namely, pre-fermentative cold maceration, PCM) has been tested in sulfite-free must at the winery level and also compared with strains of Metschnikowia fructicola [40,41]. Although these studies were set up for elucidating the positive effects of Metschnikowia on chromatic and aromatic wine characteristics, the results also indirectly confirmed the potential of this species for bioprotection purposes in early winemaking stages, by showing good implantation and population dynamics in PCM.…”

Section: Non-saccharomyces Yeasts Producing Antimicrobial Compoundsmentioning

confidence: 99%

“…In particular, the abovementioned strain is currently being considered for withering of grapes [57], in order to biocontrol Botrytis infection during the natural drying process of grape bunches for "passito" wine production. Since S. cerevisiae seems not to be affected by M. fructicola presence, the use of the latter as a selected starter in all the pre-fermentative stages, including cold macerations, has gained great interest in modern enology, both for the many benefits on wine quality associated with this yeast and for the possibility of working with low sulfite doses [40,41].…”

Section: Non-saccharomyces Yeasts Exerting Indirect Bioprotective Effectmentioning

confidence: 99%

“…The indirect antagonistic activity of selected non-Saccharomyces yeasts on undesired wine yeast species is considered to be a key property for many starter cultures that display possible biocontrol applications, but are also interesting for the winemaker as tools, for improving the sensory properties of the wine, that are susceptible to modulate the sensory profile/volatile aroma composition and/or exploitable to modify acidity or color in wine [8,39,41,60]. Therefore, the potential application of starter cultures of species which harbor bioprotective potential (either direct or indirect) coupled with other enological features seems to be wider than the application of species that do not bring any technological/sensory property other than bioprotection through specific antimicrobial mechanisms (e.g., killer toxins).…”

Section: Non-saccharomyces Yeasts Exerting Indirect Bioprotective Effectmentioning

confidence: 99%

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Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Nardi

2020

Microorganisms

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In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

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“…Further studies have investigated specific effects of non-Saccharomyces yeast on wine quality. The yeasts that were studied include Hanseniaspora uvarum [31,32], Hanseniaspora vineae [26,33], Torulaspora delbrueckii [34][35][36][37][38], M. pulcherrima [29,[39][40][41], Starmerella bacillaris [22,42], Schizosaccharomyces pombe [43,44], Schizosaccharomyces japonicus [16], Lachancea thermotolerans [29,40,45], Zygotorulaspora florentina [46], P. kluvyeri [22,47], and Zygosaccharomyces bailii [48,49].…”

Section: Non-saccharomyces Yeastsmentioning

confidence: 99%

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Ivit

Kemp

2018

Fermentation

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The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

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Pre-fermentative cold maceration in presence of non- Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation

Cited by 24 publications

References 35 publications

<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

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