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An optimized procedure for the enological selection of non-Saccharomyces starter cultures

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Abstract

The apiculate yeasts are the species predominating the first stage of grape must alcoholic fermentation and are important for the production of desired volatile compounds. The aim of the present investigation was to establish a protocol for the enological selection of non-Saccharomyces strains directly isolated from a natural must fermentation during the tumultuous phase. At this scope, fifty Hanseniaspora uvarum isolates were characterized at strain level by employing a new combined PCR-based approach. One isolate representative of each identified strain was used in fermentation assays to assess strain-specific enological properties. The chemical analysis indicated that all the analyzed strains were low producers of acetic acid and hydrogen sulphide, whereas they showed fructophilic character and high glycerol production. Analysis of volatile compounds indicated that one strain could positively affect, during the alcoholic fermentation process, the taste and flavour of alcoholic beverages. The statistical evaluation of obtained results indicated that the selected autochthonous H. uvarum strain possessed physiological and technological properties which satisfy the criteria indicated for non-Saccharomyces wine yeasts selection. Our data suggest that the described protocol could be advantageously applied for the selection of non-Saccharomyces strains suitable for the formulation of mixed or sequential starters together with Saccharomyces cerevisiae.

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Acknowledgements

This research was partially supported by a grant from the Regione Puglia Project PS_008—INNOWINE—“Biotecnologie innovative per il miglioramento della qualità e sicurezza dei vini tipici pugliesi”. The authors wish to thank Mr. Giovanni Colella for his valuable technical assistance. We would also like to thank the native speaker Prof. H. Caffery for proofreading and providing valuable linguistic advice.

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Authors and Affiliations

  1. CNR—Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy

    Maria De Benedictis, Gianluca Bleve, Mariana Tristezza & Francesco Grieco

  2. CNR-ISPA, Via G. Amendola, 122/O, 70126, Bari, Italy

    Francesco Grieco

  3. CNR—Institute for Microelectronics and Microsystems (IMM), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy

    Maria Tufariello

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  1. Maria De Benedictis
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  2. Gianluca Bleve
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  3. Francesco Grieco
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  4. Mariana Tristezza
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  5. Maria Tufariello
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  6. Francesco Grieco
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Correspondence to Francesco Grieco.

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De Benedictis, M., Bleve, G., Grieco, F. et al. An optimized procedure for the enological selection of non-Saccharomyces starter cultures. Antonie van Leeuwenhoek 99, 189–200 (2011). https://doi.org/10.1007/s10482-010-9475-8

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  • DOI: https://doi.org/10.1007/s10482-010-9475-8

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