Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production. (December 2022)

• Record Type: Journal Article
• Authors: Tofalo, Rosanna; Perpetuini, Giorgia; Rossetti, Alessio Pio; Gaggiotti, Sara; Piva, Andrea; Olivastri, Lino; Cichelli, Angelo; Compagnone, Dario; Arfelli, Giuseppe
• Is Part Of: Food microbiology. Volume 108(2022)
• Publication Date: 2022-12
• Subjects: Saccharomyces cerevisiae -- Torulaspora delbrueckii -- Starmerella bacillaris -- Champenoise method -- non-Saccharomyces yeasts -- Aroma compounds -- Sparkling wines; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2022.104097
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm. bacillaris . Sparkling wines produced with S. cerevisiae F6789+ Starm. bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with + Starm. bacillaris (81.98 mg leucin/L) and S. cerevisiae + T . delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae + T . delbrueckii (87.20 mg/L), S. cerevisiae + Starm. bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chemical hydrolysis. The highest concentrations of higher alcohols were found in sparkling wines produced with S. cerevisiae + T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae + Starm. bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve traditional sparkling wine production and favour their differentiation. Highlights: Starm. Bacillaris SB48 did not complete the secondary fermentation. Mixed fermentation with S. cerevisiae + Starm. Bacillaris induced an increase of glycerol. Esters were mainly present in sparkling wines obtained with S. cerevisiae . Sparkling wines obtained with mixed fermentations showed a specific sensorial profile. Mixed fermentations showed the best autolytic potential.