Abstract
In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.
Highlights
In recent years, the use of commercial starters has allowed vignerons to enhance wine quality [1]
Based on the above considerations, in this study we evaluated the oenological potential, as a starter, of the H. uvarum AS27 strain in Aglianico wine production
The wines obtained in fermentation treatments (FT)-B and FT-D scored best in overall judgment
Summary
The use of commercial starters has allowed vignerons to enhance wine quality [1]. The use of commercial yeasts ensures complete and linear fermentations and allows vignerons to obtain wines without defects free from off-flavors. The role of non-Saccharomyces yeasts in winemaking has been re-evaluated based on their enzymatic pool, which can be important in the valorization of wines [4]. The fermentation conducted by multiple starters, composed of Saccharomyces and non-Saccharomyces yeasts, turned out to be an advantageous biotechnological strategy that allows emulating, as far as possible, what happens in spontaneous fermentation; this technique produces wines without defects and with more complex and distinctive aromatic characteristics [5]. The limited use of non-Saccharomyces yeasts has often been conditioned by their low resistance to alcohol and the production of undesirable compounds such as acetic acid, sulfur compounds, etc.; today, the technologies and equipment used make it possible to work in conditions that limit the production of unwanted volatile compounds [6,7,8]
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