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Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria, Centro di Ricerca Viticoltura ed Enologia, Via Pietro Micca 35, 14100 Asti, Italy
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Academic Editors: Antonio Morata, António Manuel Jordão, Fernanda Cosme and Ileana Vigentini
Received: 30 April 2021 / Revised: 18 May 2021 / Accepted: 26 May 2021 / Published: 28 May 2021
(This article belongs to the Collection Wine and Beverage: Fermentation and Conservation Technologies)
The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origin. The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus previously isolated in a vineyard in Piedmont (Italy). Studying the oenological characteristics of S. paradoxus is of particular interest, as it is rarely found in the cellar–vineyard environment. Molecular biology methods confirmed the predominance of the strain inoculated in the various fermentation tests. Additionally, products of yeast metabolism, including volatile compounds, were quantified at the end of the alcoholic fermentation and sensory profile of wines was tested by a trained panel of tasters. Our results indicated that both strains have good characteristics to be used as starter in winemaking; S. paradoxus was characterized by a high production of glycerol and the ability to degrade malic acid, together with a lower production of ethanol and a low volatile acidity, while S. cerevisiae conferred to the wine a pleasant smell of rose, as highlighted in the sessions of sensory analysis. View Full-Text
Keywords: wine; indigenous yeasts; alcoholic fermentation; biodiversity; sensory analysis; aromatic compounds wine; indigenous yeasts; alcoholic fermentation; biodiversity; sensory analysis; aromatic compounds
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MDPI and ACS Style

Costantini, A.; Cravero, M.C.; Panero, L.; Bonello, F.; Vaudano, E.; Pulcini, L.; Garcia-Moruno, E. Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard. Beverages 2021, 7, 30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020030

AMA Style

Costantini A, Cravero MC, Panero L, Bonello F, Vaudano E, Pulcini L, Garcia-Moruno E. Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard. Beverages. 2021; 7(2):30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020030

Chicago/Turabian Style

Costantini, Antonella, Maria C. Cravero, Loretta Panero, Federica Bonello, Enrico Vaudano, Laura Pulcini, and Emilia Garcia-Moruno. 2021. "Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard" Beverages 7, no. 2: 30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020030

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