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

Cristina Romani,Paola Domizio,Maurizio Ciani,Livio Lencioni,Ilaria Mannazzu,Alessandra Biondi Bartolini

doi:10.3390/fermentation6030063

Cristina Romani, Paola Domizio + Show 4 more

Open Access

https://doi.org/10.3390/fermentation6030063

Copy DOI

Abstract

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.

Highlights

Non-Saccharomyces yeasts have attracted increasing attention in recent years, with several studies providing evidence of their impact on the organoleptic characteristics and chemical-physical stability of wines
The utilization of wine starters containing non-Saccharomyces yeasts in association with S. cerevisiae represents a valid tool for the achievement of different oenological objectives
Non-Saccharomyces yeasts modify the chemical-analytical profile of wines and through their impact on taste descriptors they may be utilized to modulate wine sensory properties

Summary

Introduction

Non-Saccharomyces yeasts have attracted increasing attention in recent years, with several studies providing evidence of their impact on the organoleptic characteristics and chemical-physical stability of wines. Despite their large intraspecific biodiversity, non-Saccharomyces yeasts often show species-specific metabolic features that contribute to the specific imprint of the resulting wines, when inoculated in mixed fermentation with Saccharomyces cerevisiae [1]. Among the non-Saccharomyces yeasts, those belonging to the species Torulaspora delbrueckii result in the production of low volatile acidity, high terpenols, and 2-phenylethanol when utilized in mixed culture with S. cerevisiae [2,3,4,5,6,7]. This yeast is usually characterized by high glycerol production [11,13,14,15,16,17]

Methods

Discussion

Conclusion