Abstract

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of "Primitivo" grape cultivar, grown in the PDO/DOC "Gioia del Colle" (Apulia, Southern Italy),. The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulphide, complete sugar consumption during fermentation, significant production of some classes of volatile molecules responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcohols responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were positively judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.

Autore Pugliese

• Grieco Francesco

Tutti gli autori

• Tufariello M. ; Maiorano G. ; Rampino P. ; Spano G.; Grieco F. ; Perrotta C. ; Capozzi V. ; Grieco F.

Titolo volume/Rivista

Lebensmittel-Wissenschaft + Technologie

Anno di pubblicazione

2018

ISSN

0023-6438

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile