Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains. Issue 9 (21st July 2020)

• Record Type: Journal Article
• Authors: Alfonzo, Antonio; Francesca, Nicola; Mercurio, Vincenzo; Prestianni, Rosario; Settanni, Luca; Spanò, Giacomo; Naselli, Vincenzo; Moschetti, Giancarlo
• Other Names: Erten Huseyin guestEditor.; Sibirny Andriy guestEditor.
• Is Part Of: Yeast. Volume 37:Issue 9-10(2020:Sep./Oct.)
• Page Start: 475
• Page End: 486
• Publication Date: 2020-07-21
• Subjects: alcoholic fermentation -- racemes -- Saccharomyces -- sparkling wines -- yeasts; Yeast -- Periodicals; Yeasts -- Periodicals; Yeasts -- genetics -- Periodicals; Electronic journals; 547
• DOI: 10.1002/yea.3505
• Languages: English
• ISSNs: 0749-503X

Abstract

Abstract: The most important oenological characteristics of high‐quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low pH. Due to hot climate and reduced rainfall that characterize Sicily region, white grape varieties such as Grillo cultivar cultivated in this area are characterized by very low concentrations of malic and tartaric acids. Grillo cultivar is characterized by an intense production of raceme grapes with low pH and high content of tartaric and malic acids. These fruits possess the chemical properties useful to increase the amounts of acids in the final wines. With this in mind, the present research was carried out to test the ability of four Saccharomyces cerevisiae strains (CS182, GR1, MSE13 and MSE41) to ferment a raceme must with a pH of 2.9 at two concentrations (14° and 16° Babo degree) of total sugars. The inoculation of the strains was performed after a preadaptation at pH 2.5. The chemical parameters and kinetics of the fermentations were monitored. The experimental sparkling base wines were characterized by a very high total acidity with 16–17 g/L of tartaric acid and 9–10 g/L of malic acids. On the other hand, ethanol was detected at low values in the range 9–10% (v/v). The base wine obtained with GR1differed in their high acidity values, whereas trials inoculated with CS182 showed more intense odors and exotic fruit. Experimental wines produced in this study represent an innovative strategy for "blending wines" to produce sparkling wines in dry Mediterranean climate.