Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

Abstract

The present work was undertaken to evaluate the effect of natural wine making on the microbial and chemical composition of Marsala base wine. To this purpose, a largescale vinification process of Grillo grape cultivar was monitored from the grape harvest to the final product. Total yeasts (TY) showed a rapid increase after must pressings and reached values that were almost identical to those registered during conventional wine makings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneous to those of yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n=16) was registered at high levels during the alcoholic fermentation (AF) and/or aging of the wine; only two of them were detected on the grape surface. Lactobacillus plantarum was the LAB species most frequently isolated during the entire vinification process. The ethanol content was approximately 14 % (v/v) at the end of vinification. The pH value did not greatly vary during the process, and the volatile acidity (VA) was detected at low concentrations during the entire transformation. The concentration of malic acid rapidly decreased during the AF; on the other hand, lactic acid showed an irregular trend during the entire process. Trans-caffeoyl tartaric acid was the most abundant hydroxycinnamoyl tartaric acid, and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol and isobutanol.

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

“…on Dekkera / Brettanomyces differential medium, mesophilic lactic acid bacteria (LAB) rods on de Man–Rogosa–Sharpe agar, coccus LAB on glucose M17 agar, acidophilic LAB on medium for Leuconostoc oenos agar and acetic acid bacteria (AAB) on Kneifel agar medium as reported by Francesca et al. (). All media and the supplements used were supplied from Oxoid (Thermofisher, Basingstoke, England).…”

“…); during this phase the degradation of malic acid by MLF is clearly shown (Francesca et al. ). The production of lactic acid is desired in terms of the sensory profile of red wines because it contributes positively to fullness and roundness sensations (Nurgel and Pickering ).…”

“…, Francesca et al. ). During the wine ageing of trials A and B, among non‐ Saccharomyces , only H. uvarum and P. guilliermondii were found at high count.…”

Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China

“…Spontaneous fermentation is usually tried by small wineries who expect to make special wines [6]. The spontaneous fermentation of wine is an extremely complex process, characterized by a high microbial diversity [11]. Thus, to select indigenous yeast from spontaneous fermentation can be challengeable.…”

E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation

“…However, manufacturers are still searching for new methods of product preservation. In addition, consumers are demanding products without chemical additives [1,2,3,4]. This is certainly influenced by the increasing societal awareness and knowledge of environmental and food pollution that contributes to increased incidence of cancers and allergies.…”