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Tofalo R, Patrignani F, Lanciotti R, et al. Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Front Microbiol. 2016;7:610doi: 10.3389/fmicb.2016.00610.
Tofalo, R., Patrignani, F., Lanciotti, R., Perpetuini, G., Schirone, M., Di Gianvito, P., Pizzoni, D., Arfelli, G., & Suzzi, G. (2016). Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Frontiers in microbiology, 7610. https://doi.org/10.3389/fmicb.2016.00610
Tofalo, Rosanna, et al. "Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts." Frontiers in microbiology vol. 7 (2016): 610. doi: https://doi.org/10.3389/fmicb.2016.00610
Tofalo R, Patrignani F, Lanciotti R, Perpetuini G, Schirone M, Di Gianvito P, Pizzoni D, Arfelli G, Suzzi G. Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Front Microbiol. 2016 Apr 28;7:610. doi: 10.3389/fmicb.2016.00610. eCollection 2016. PMID: 27199939; PMCID: PMC4848713.
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Front Microbiol. 2016 Apr 28;7:610. doi: 10.3389/fmicb.2016.00610. eCollection 2016.

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts.

Frontiers in microbiology

Rosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti, Giorgia Perpetuini, Maria Schirone, Paola Di Gianvito, Daniel Pizzoni, Giuseppe Arfelli, Giovanna Suzzi

Affiliations

  1. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy.
  2. Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy.

PMID: 27199939 PMCID: PMC4848713 DOI: 10.3389/fmicb.2016.00610

Abstract

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73), a strain of Starmerella bacillaris (STS12), one of Hanseniaspora uvarum (STS45) and a co-culture of S. cerevisiae (SRS1) and S. bacillaris (STS12), in an experimental cellar to evaluate their role in the sensory characteristic of Montepulciano d'Abruzzo wine. A S. cerevisiae commercial strain was used. Fermentations were conducted under routine Montepulciano d'Abruzzo wine production, in which the main variables were the yeast strains used for fermentation. Basic winemaking parameters, some key chemical analysis and aroma compounds were considered. S. cerevisiae strain dynamics during fermentation were determined by molecular methods. The musts inoculated with the co-culture were characterized by a faster fermentation start and a higher content of glycerol after 3 days of fermentation, as well as the musts added with strains S. bacillaris (STS12) and H. uvarum (STS45). At the end of fermentation the parameters studied were quite similar in all the wines. Total biogenic amines (BA) content of all the wines was low. Ethanolamine was the predominant BA, with a concentration ranging from 21 to 24 mg/l. Wines were characterized by esters and alcohols. In particular, 2-phenylethanol, 3-methylbut-1-yl methanoate, and ethyl ethanoate were the major aroma volatile compounds in all wines. Statistical analysis highlighted the different role played by aroma compounds in the differentiation of wines, even if it was impossible to select a single class of compounds as the most important for a specific yeast. The present study represents a further step toward the use of tailored autochthonous strains to impart the specific characteristics of a given wine which are an expression of a specific terroir.

Keywords: Montepulciano d'Abruzzo wine; Saccharomyces cerevisiae; aroma compounds; autochthonous yeast strains; non-Saccharomyces

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