Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts
Articolo
Data di Pubblicazione:
2022
Citazione:
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts / F. Patrignani, G. Siesto, D. Gottardi, I. Vigentini, A. Toffanin, V. Englezos, G. Blaiotta, F. Grieco, R. Lanciotti, B. Speranza, A. Bevilacqua, P. Romano. - In: BEVERAGES. - ISSN 2306-5710. - 8:4(2022), pp. 59.1-59.16. [10.3390/beverages8040059]
Abstract:
The present research is aimed at investigating the potential of two commercial Saccharomyces
cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in
relation to the initial must applied. To eliminate the effects of all the process variables and obtain
more reliable results, comparative fermentations on interlaboratory scale of five different regional
red grape musts were carried out by five different research units (RUs). For this purpose, the two S.
cerevisiae strains were inoculated separately at the same level and under the same operating conditions.
The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches
(two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and
their interaction to the final wine volatile fingerprinting. Our results showed that the five wines
analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly
affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the
AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher
level of alcohols and esters. This study highlighted that the variable strain could have a different
weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or
Magliocco musts).
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
olatile molecule profile; Saccharomyces cerevisiae EC1118; S. cerevisiae AWRI796; regional grape musts; interlaboratory scale fermentation
Elenco autori:
F. Patrignani, G. Siesto, D. Gottardi, I. Vigentini, A. Toffanin, V. Englezos, G. Blaiotta, F. Grieco, R. Lanciotti, B. Speranza, A. Bevilacqua, P. Romano
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