Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines |
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Authors: | Antonio Scacco Daniele OlivaSabina Di Maio Giuseppe Polizzotto Giuseppe GennaGianluca Tripodi Carmela Maria LanzaAntonella Verzera |
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Affiliation: | a DISPA, University of Catania, Italyb Istituto Regionale della Vite e del Vino, Palermo, Italyc Mediterranean University of Reggio Calabria, Italyd Department of Organic and Biological Chemistry, University of Messina, Italy |
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Abstract: | The present paper deals with three new strains of Saccharomyces cerevisiae, isolated in old wineries of Sicily, which were microbiologically and molecularly characterized and tested for their ability to produce white wines. Examined in terms of their growth pattern, fermentation vigour, sulphite tolerance, fermentative power, spore formation, and production of acetic acid, hydrogen sulphide and phenolic off-flavours, the strains were utilized as starters in experimental fermentations of musts obtained from the cultivars Inzolia, Grillo and Catarratto. Further, the three musts were also fermented using two commercial S. cerevisiae strains. The quality of the wines produced was confirmed by their principal oenochemical parameters, by sensory analysis and qualitative and quantitative determination of the volatile aroma constituents. All the data were statistically elaborated. Interestingly, the new selected yeasts were able to increase the pear notes (Z)-ethyl-4-decenoate, (E)-ethyl-3-decenoate, and (Z)-ethyl-3-decenoate which are fundamental for the aroma of these Sicilian wines. From our results, the new yeast strains were found to produce white wines of a quality which was not inferior to those obtainable with the best commercial strains selected in other geographical areas, but also with a distinctive aromatic profile. |
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Keywords: | POF, phenolic off flavour IRVV, Istituto Regionale della Vite e del Vino PCR, polymerase chain reaction DIPROVAL, Dipartimento di Protezione e Valorizzazione Agroalimentare mtDNA-RFLP, mitochondrial DNA-restriction fragments length polymorphisms YPD, yeast peptone dextrose TBE, tris borate EDTA EDTA, ethylene diamine tetraacetic acid EEC, Economic European Community WL, Wallerstein Laboratory nutrient agar HS-SPME-GC-MS, head space-solid phase micro extraction-gas chromatography-mass spectrometry DVB/CAR/PDMS, DiVinylBenzene/Carboxen/PolyDiMethylSiloxane CP-Wax 52 CB, Chrompack Wax 52 Chemically Bonded PCA, principal component analysis ANOVA, analysis of variance Bp, base pairs |
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