Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

Antonella Costantini,Loretta Panero,Laura Pulcini,Enrico Vaudano,Emilia Garcia-Moruno,Maria Carla Cravero,Federica Bonello

doi:10.3390/beverages7020030

Antonella Costantini, Loretta Panero + Show 5 more

Open Access

https://doi.org/10.3390/beverages7020030

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Journal: Beverages	Publication Date: May 28, 2021
Citations: 6	License type: CC BY 4.0

Affiliation: Azienda Sanitaria Locale di Asti

Abstract

The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origin. The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus previously isolated in a vineyard in Piedmont (Italy). Studying the oenological characteristics of S. paradoxus is of particular interest, as it is rarely found in the cellar–vineyard environment. Molecular biology methods confirmed the predominance of the strain inoculated in the various fermentation tests. Additionally, products of yeast metabolism, including volatile compounds, were quantified at the end of the alcoholic fermentation and sensory profile of wines was tested by a trained panel of tasters. Our results indicated that both strains have good characteristics to be used as starter in winemaking; S. paradoxus was characterized by a high production of glycerol and the ability to degrade malic acid, together with a lower production of ethanol and a low volatile acidity, while S. cerevisiae conferred to the wine a pleasant smell of rose, as highlighted in the sessions of sensory analysis.

Highlights

Wine quality depends mainly on the characteristics of the grapes and the diversity of microorganisms present during winemaking
During alcoholic fermentation (AF) yeasts of the genus Saccharomyces have a predominant role in completing the fermentation of the grape sugars to ethanol
At the end of the fermentation only the species best adapted to the high ethanol content, in many instances S. cerevisiae and

Summary

Introduction

Wine quality depends mainly on the characteristics of the grapes and the diversity of microorganisms (yeasts and bacteria) present during winemaking. It is known that the grape-wine ecological habitat has a much more complex microbial biodiversity; wine fermentation is not a ‘single species’ fermentation, but it is the result of a composite community where the indigenous yeasts play an important role in the final wine complexity [2,3]. In this contest, these yeasts, Saccharomyces and non-Saccharomyces, are interesting in oenology, because together with the soil or the microclimate they represent the territory of origin of the wine [4]. Their use is growing in response to the ever-increasing need for wine personalization, which is becoming an important aspect of winemaking [5,6]

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