Autochthonous fermentation starters for the industrial production of Negroamaro wines |
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Authors: | Mariana Tristezza Cosimo Vetrano Gianluca Bleve Francesco Grieco Maria Tufariello Angela Quarta Giovanni Mita Giuseppe Spano Francesco Grieco |
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Institution: | (1) C.N.R. Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100 Lecce, Italy;(2) C.N.R. ISPA, via Amendola 122/O, 70126 Bari, Italy;(3) C.N.R. Institute for Microelectronics and Microsystems (IMM), Unit of Lecce, via Provinciale Lecce-Monteroni, 73100 Lecce, Italy;(4) Department of Food Science, University of Foggia, via Napoli 25, 71100 Foggia, Italy; |
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Abstract: | The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces
cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as “Negroamaro”. For this
purpose, 108 S. cerevisiae strains were selected as they did not produce H2S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low
producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These
strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and
6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they
were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation
process and contributed to increasing the wines’ organoleptic quality. The proposed procedure could be very effective for
selecting “company-specific” yeast strains, ideal for the production of typical regional wines. “Winery” starter cultures
could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate
culture. |
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