Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

Abstract

In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated from organic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d’Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar content, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and independent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not end the fermentation. On the contrary, when S. cerevisiae was added, fermentations were faster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production. This study confirmed that non-Saccharomyces yeasts play a crucial role also in organic wines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae.

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

“…Moreover, H. uvarum has been shown to be compatible with S. cerevisiae and O. oeni in a simultaneous inoculation for the industrial production of regional typical wines, further supporting the use of mixed starter formulation as a promising approach in industrial application (Capozzi et al, 2019). In addition, the presence of H. uvarum has been detected during organic must fermentation in selected wine grape growing regions, supporting the significance to preserve biodiversity of these non-Saccharomyces native yeasts (Suzzi et al, 2012).…”

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

“…In literature, a greater diversity seems to occur in terms of intracellular metabolism. Indeed, several studies report on the influence of H. uvarum inoculated in pure or mixed culture with S. cerevisiae and describe its production of esters, higher alcohols, and fatty acids (Moreira et al, 2008 ; Suzzi et al, 2012 ). These studies are not always in full agreement, as mentioned by the latter authors, and these would point out toward some intraspecific diversity at this level.…”

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

“…Non- Saccharomyces ( H. uvarum , STS45 and S. bacillaris , STS12) and S. cerevisiae autochthonous strains (RT73 and SRS1) have been previously characterized for their oenological performances in Montepulciano d'Abruzzo microvinification trials (Suzzi et al, 2012a , b ). A commercial strain (CS) of S .…”

“…In a previous study Tofalo et al ( 2011 ) highlighted that the major NS yeasts present during must fermentation of Montepulciano cultivar were H. uvarum, Metschnikowia fructicola , and S. bacillaris , representing 43, 31, and 11%, respectively, of the total NS population isolated. Selected strains of H. uvarum (STS45), S. bacillaris ( STS12), and S. cerevisiae (SRS1 and RT73) were then studied to evaluate their fermentation performance and interactions in microvinifications (Suzzi et al, 2012a , b ).…”