The study aimed to evaluate four Saccharomyces cerevisiae strains, one intraspecific S. cerevisiae hybrid, and five interspecific S. cerevisiae×S. uvarum hybrids with respect to the quality of Moscato di Siracusa DOC wine by comparing them with a commercial Saccharomyces cerevisiae strain. Most of the interspecific hybrids maintained volatile acidity (VA) at very low levels, produced high concentrations of glycerol, malic and succinic acid, and yielded the highest concentration of positive sensory attributes. On the basis of the results of these experimental fermentation trials, a real opportunity to produce special wines employing S. cerevisiae×S. uvarum hybrids is proposed.

The study aimed to evaluate four Saccharomyces cerevisiae strains, one intraspecific S. cerevisiae hybrid, and five interspecific S. Cerevisiae×S. uvarum hybrids with respect to the quality of Moscato di Siracusa DOC wine by comparing them with a commercial Saccharomyces cerevisiae strain.Most of the interspecific hybrids maintained volatile acidity (VA) at very low levels, producedhigh concentrations of glycerol, malic and succinic acid, and yielded the highest concentrationof positive sensory attributes.On the basis of the results of these experimental fermentation trials, a real opportunity to producespecial wines employing S. cerevisiae×S. uvarum hybrids is proposed.

Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine / Restuccia, C; Muratore, G; Muccilli, S; Randazzo, CINZIA LUCIA; Caggia, Cinzia; Mazzaglia, A; LANZA C., M; Licciardello, F; Giudici, Paolo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - 23:1(2011), pp. 28-35.

Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine

RESTUCCIA C;RANDAZZO, CINZIA LUCIA;CAGGIA, CINZIA;LICCIARDELLO F;GIUDICI, Paolo
2011

Abstract

The study aimed to evaluate four Saccharomyces cerevisiae strains, one intraspecific S. cerevisiae hybrid, and five interspecific S. cerevisiae×S. uvarum hybrids with respect to the quality of Moscato di Siracusa DOC wine by comparing them with a commercial Saccharomyces cerevisiae strain. Most of the interspecific hybrids maintained volatile acidity (VA) at very low levels, produced high concentrations of glycerol, malic and succinic acid, and yielded the highest concentration of positive sensory attributes. On the basis of the results of these experimental fermentation trials, a real opportunity to produce special wines employing S. cerevisiae×S. uvarum hybrids is proposed.
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Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine / Restuccia, C; Muratore, G; Muccilli, S; Randazzo, CINZIA LUCIA; Caggia, Cinzia; Mazzaglia, A; LANZA C., M; Licciardello, F; Giudici, Paolo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - 23:1(2011), pp. 28-35.
Restuccia, C; Muratore, G; Muccilli, S; Randazzo, CINZIA LUCIA; Caggia, Cinzia; Mazzaglia, A; LANZA C., M; Licciardello, F; Giudici, Paolo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1164036
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