Aim of this study was lo perform a specific selection of yeasts for red winemaking.Using a phenotypic-based methodology 99 slrains of Saccharomyces cerevisiae ablelo easily sporify, low H2S-producing, low acetic acid-producing, noi toam producingand exhibiting high fermenlalion power during red winemaking have been selecledfrom a major yeast collection. In a second slep, a Petri plate evaluation of wine colouradsorplion phenolype of yeasls and the result confirmation by microvinificalion trialswere carried out. Strains were split based on Iheir ability to adsorb phenolic grapepigments lo identify a maximum of ten strains, the lowest adsorbing ones. The 99strains of S. cerevisiae were isolated from Spanish, Portuguese and Sicilian mustsand wines and are included in the Department of "Scienze Agrarie e degli Alimenti"collection. The yeasts were studied in Petri plates for the following biochemicalcharacteristics: spore production on acetate agar at 25°C for 10d, H2S production onBiGGY agar at 25°C for 48h, aceti c acid production on calcium carbonate agar at25°C far 7d, adsorption of grape pigments on grape skin agar al 28°C far 10d (Caridiet al., 2002; 2007). The microvinification Irials were performed using Calabrian blackgrapes from Ihe cultivar Gaglioppo; Ihe grapes were destemmed, crushed andsoaked at O°C for 3 days, performing a punch down Iwice per day. The mustobtained after pressing was divided in aliquols of 20 mi and fermenled at 20°C withthe 99 pre-selecled yeasts inoculaled at 5% in triplicate. Analyses were performed ondiluled wine and values were reported considering Ihe dilution. Significant differencesfor each parameter were observed. Biomass colour varied from 51 to 129 (redcomponent), from 27 lo 88 (green component), and from 31 to 82 (blue component).Wine parameters vary from 0.782 to 3.480 (420 nm), from 0.497 to 2.105 (520 nm),from 0.148 to 0.950 (620 nm), from 1.452 to 6.535 (intensity), from 1.304 lo 2.040(tint), from 6.150 to 25.483 (Folin-Ciocalteu index). Based on these results, parietaladsorption activity is notably different among yeasts and justifies a programme ofgenelic improvemenl. References Caridi A. et ai., (2002), J Gen Appl Microbiol, 48,261 Caridi A et al., (2007), J Appl Microbiol, 103,735. This work was supported byPRIN 2007 "Wine slrain improvement strategies lo enhance red wine safety based onparietal adsorption activity".77
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. Selection of Spanish, Portuguese and Sicilian wine yeasts / Caterina Vadalà, Andrea Carldi Rossana S. i. c. a. r. i.; Pulvirenti, Andrea. - STAMPA. - Abstract Book (27):(2009), pp. 77-77. (Intervento presentato al convegno 27th ISSY International Specialized Symposium on Yeasts tenutosi a Parigi- Francia nel 26-29 agosto 2009).
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. Selection of Spanish, Portuguese and Sicilian wine yeasts.
PULVIRENTI, Andrea
2009
Abstract
Aim of this study was lo perform a specific selection of yeasts for red winemaking.Using a phenotypic-based methodology 99 slrains of Saccharomyces cerevisiae ablelo easily sporify, low H2S-producing, low acetic acid-producing, noi toam producingand exhibiting high fermenlalion power during red winemaking have been selecledfrom a major yeast collection. In a second slep, a Petri plate evaluation of wine colouradsorplion phenolype of yeasls and the result confirmation by microvinificalion trialswere carried out. Strains were split based on Iheir ability to adsorb phenolic grapepigments lo identify a maximum of ten strains, the lowest adsorbing ones. The 99strains of S. cerevisiae were isolated from Spanish, Portuguese and Sicilian mustsand wines and are included in the Department of "Scienze Agrarie e degli Alimenti"collection. The yeasts were studied in Petri plates for the following biochemicalcharacteristics: spore production on acetate agar at 25°C for 10d, H2S production onBiGGY agar at 25°C for 48h, aceti c acid production on calcium carbonate agar at25°C far 7d, adsorption of grape pigments on grape skin agar al 28°C far 10d (Caridiet al., 2002; 2007). The microvinification Irials were performed using Calabrian blackgrapes from Ihe cultivar Gaglioppo; Ihe grapes were destemmed, crushed andsoaked at O°C for 3 days, performing a punch down Iwice per day. The mustobtained after pressing was divided in aliquols of 20 mi and fermenled at 20°C withthe 99 pre-selecled yeasts inoculaled at 5% in triplicate. Analyses were performed ondiluled wine and values were reported considering Ihe dilution. Significant differencesfor each parameter were observed. Biomass colour varied from 51 to 129 (redcomponent), from 27 lo 88 (green component), and from 31 to 82 (blue component).Wine parameters vary from 0.782 to 3.480 (420 nm), from 0.497 to 2.105 (520 nm),from 0.148 to 0.950 (620 nm), from 1.452 to 6.535 (intensity), from 1.304 lo 2.040(tint), from 6.150 to 25.483 (Folin-Ciocalteu index). Based on these results, parietaladsorption activity is notably different among yeasts and justifies a programme ofgenelic improvemenl. References Caridi A. et ai., (2002), J Gen Appl Microbiol, 48,261 Caridi A et al., (2007), J Appl Microbiol, 103,735. This work was supported byPRIN 2007 "Wine slrain improvement strategies lo enhance red wine safety based onparietal adsorption activity".77
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