The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as “Negroamaro”. For this purpose, 108 S. cerevisiae strains were selected as they did not produce H2S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their speciWc oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines’ organoleptic quality. The proposed procedure could be very eVective for selecting “companyspeciWc” yeast strains, ideal for the production of typical regional wines. “Winery” starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.
Autochthonous fermentation starters for the industrial production of Negroamaro wines
SPANO, GIUSEPPE;
2011-01-01
Abstract
The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as “Negroamaro”. For this purpose, 108 S. cerevisiae strains were selected as they did not produce H2S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their speciWc oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines’ organoleptic quality. The proposed procedure could be very eVective for selecting “companyspeciWc” yeast strains, ideal for the production of typical regional wines. “Winery” starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
