Abstract
In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated from organic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d’Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar content, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and independent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not end the fermentation. On the contrary, when S. cerevisiae was added, fermentations were faster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production. This study confirmed that non-Saccharomyces yeasts play a crucial role also in organic wines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae.
Highlights
Over the last decade, the phenomenon of organic products has taken hold of large segments of consumers
The pure culture of H. uvarum was unable to finish fermentation according to the poor fermentative capacity of this species, and the pure culture of C. zemplinina did not end the fermentation
The yeast interactions had a clear impact on the fermentation kinetics and the presence of S. cerevisiae gave faster fermentations
Summary
The phenomenon of organic products has taken hold of large segments of consumers. At its most basic level, organic wine is made from grapes that have been grown with as little human impact as possible. Accurate studies have been carried out on soil and vineyard management in organic wine making whereas, as far as we know, no or few data are available on microbial populations of grape berries from organic vineyard as well as of those from organic wines. In a previous paper (Tofalo et al, 2011) the yeast populations present on grape berries and must from organic vineyards of red Montepulciano d’Abruzzo and white Trebbiano cultivars were studied. A lot of studies evaluated the NS species present in wine ecosystem, and demonstrated the impact of grape conditions on NS populations (Fernández et al, 2000; Raspor et al, 2006; González et al, 2007). The role of NS yeasts in wine production has been debated extensively and several researchers have shown that NS yeasts survive during fermentation and could reach cell concentrations similar to those reached by Saccharomyces cerevisiae 106–108 cells/ml (Fleet et al, 1984; Gafner and Schultz, 1996)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
