Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

被引:8
|
作者
Guerrini, Simona [1 ]
Barbato, Damiano [2 ]
Guerrini, Lorenzo [2 ]
Mari, Eleonora [2 ]
Buscioni, Giacomo [1 ]
Mangani, Silvia [1 ]
Romboli, Yuri [2 ]
Galli, Viola [2 ]
Parenti, Alessandro [2 ]
Granchi, Lisa [2 ]
机构
[1] FoodMicroTeam SRL, Via Santo Spirito 14, I-50125 Florence, Italy
[2] Univ Florence, Dept Agr Food Environm & Forestry DAGRI, Via San Bonaventura 13, I-50145 Florence, Italy
来源
FERMENTATION-BASEL | 2021年 / 7卷 / 03期
关键词
wine yeasts; Saccharomyces cerevisiae; wine fermentation; indigenous yeast strains; yeast strain selection; yeast production; FERMENTATIONS; BIODIVERSITY; DIVERSITY;
D O I
10.3390/fermentation7030099
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.
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页数:20
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