Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affects the chemical composition of wines by modulating various metabolites of enological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Analysis form chemical composition showed that titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total ester, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations posed a great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

ENGLEZOS, Vasileios
First
;
Kalliopi Rantsiou;CRAVERO, FRANCESCO;POLLON, MATTEO;Vincenzo Gerbi;Luca Rolle;Luca Cocolin
Last
2018

Abstract

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affects the chemical composition of wines by modulating various metabolites of enological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Analysis form chemical composition showed that titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total ester, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations posed a great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes
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https://www.sciencedirect.com/science/article/pii/S0308814618304357
non-Saccharomyces, Starmerella bacillaris, sequential inoculation, white grape varieties, aroma profile
Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, FabrizioTorchio, Matteo Pollon, Daniela Fracassetti, Anne Ortiz-Julien, Vincenzo Gerbi, Luca Rolle, Luca Cocolin
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1663729
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