Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of combine...

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Bibliographic Details
Published in:Antioxidants 2023-02, Vol.12 (2), p.439
Main Authors: Naselli, Vincenzo, Prestianni, Rosario, Badalamenti, Natale, Matraxia, Michele, Maggio, Antonella, Alfonzo, Antonio, Gaglio, Raimondo, Vagnoli, Paola, Settanni, Luca, Bruno, Maurizio, Moschetti, Giancarlo, Francesca, Nicola
Format: Article
Language:English
Subjects:
alcoholic fermentation
Antioxidants
Aromatic compounds
By products
Catarratto grape variety
Enzymes
Esters
Fermentation
Glutathione
Metabolism
Metschnikowia pulcherrima
Potassium
Sensory evaluation
Solid phase methods
VOCs
VOC’s
Volatile organic compounds
wine aroma
Wines
Yeast
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Summary:Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of combined with on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox12020439