Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity

In this study, six fermentation trials were carried out: co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris in the presence and absence of oak chips. Moreover, Starm. bacillaris strain was attached to the oak chips and co-inoculated or sequentially inoculated with S. cerevisiae. Wines fermented with Starm. bacillaris adhered to oak chips showed a higher concentration of glycerol (more than 6 g/L) than the others (about 5 g/L). These wines also showed a higher content of polyphenols (more than 300 g/L) than the others (about 200 g/L). The addition of oak chips induced an increase of yellow color (b* value of about 3). Oak-treated wines were characterized by a higher concentration of higher alcohols, esters and terpenes. Aldehydes, phenols and lactones were detected only in these wines, independently from the inoculation strategy. Significant differences (p < 0.05) were also observed in the sensory profiles. The fruity, toasty, astringency, and vanilla sensations were perceived as more intense in wines treated with oak chips. The white flower descriptor showed a higher score in wines fermented without chips. Oak surface-adhered Starm. bacillaris cells could be a good strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.

Automated summary

In this study, six fermentation trials were conducted to explore the effects of co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris with and without oak chips. Wines fermented with Starm. bacillaris attached to oak chips displayed higher concentrations of glycerol and polyphenols compared to other wines. Addition of oak chips led to an increase in yellow color and enriched the wines with higher alcohols, esters, and terpenes. Sensory evaluation also revealed significant differences, with oak-treated wines being perceived as more intense in fruity, toasty, astringency, and vanilla sensations. A higher score for the white flower descriptor was observed in wines fermented without oak chips. Surface-adhered Starm. bacillaris cells on oak chips proved to be a beneficial strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.