Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 188-196Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.09.067
Keywords
Primitivo grape; Alcoholic fermentation; Saccharomyces cerevisie; Oenological selection; Yeast starter
Categories
Funding
- Apulia Region [AGBGUK2]
- Fondo di Sviluppo e Coesione 2007-2013 - APQ Ricerca Regione Puglia Programma regionale a sostegno della specializzazione intelligente e della sostenibilita sociale ed ambientale-FuturelnResearch
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The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of Primitivo grape cultivar, grown in the PDO/DOC Gioia del Colle (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulphide, complete sugar consumption during fermentation, significant production of some classes of volatile molecules responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcohols responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were positively judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.
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