Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. Ho...

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Bibliographic Details
Published in:Fermentation (Basel) 2021-09, Vol.7 (3), p.99
Main Authors: Guerrini, Simona, Barbato, Damiano, Guerrini, Lorenzo, Mari, Eleonora, Buscioni, Giacomo, Mangani, Silvia, Romboli, Yuri, Galli, Viola, Parenti, Alessandro, Granchi, Lisa
Format: Article
Language:English
Subjects:
Aroma
Bacteria
Biomass
Fermentation
Flavor
Fruit juices
Glucose
indigenous yeast strains
Inoculation
Microbiota
Potassium
Saccharomyces cerevisiae
Sensory evaluation
Stainless steel
Starter cultures
wine fermentation
wine yeasts
Wineries
Wineries & vineyards
Yeast
yeast production
yeast strain selection
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Summary:The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation7030099