Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery
The inoculation of grape juice with <i>Saccharomyces cerevisiae</i> 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 culture...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/99 |
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| author | Simona Guerrini Damiano Barbato Lorenzo Guerrini Eleonora Mari Giacomo Buscioni Silvia Mangani Yuri Romboli Viola Galli Alessandro Parenti Lisa Granchi |
| author_facet | Simona Guerrini Damiano Barbato Lorenzo Guerrini Eleonora Mari Giacomo Buscioni Silvia Mangani Yuri Romboli Viola Galli Alessandro Parenti Lisa Granchi |
| author_sort | Simona Guerrini |
| collection | DOAJ |
| description | The inoculation of grape juice with <i>Saccharomyces cerevisiae</i> 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 <i>S. cerevisiae</i> 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 <i>S. cerevisiae</i> 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. |
| first_indexed | 2024-03-10T10:07:10Z |
| format | Article |
| id | doaj.art-0b271c749bea46adb1f4069556e02dbd |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T10:07:10Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-0b271c749bea46adb1f4069556e02dbd2023-11-22T01:26:17ZengMDPI AGFermentation2311-56372021-06-01739910.3390/fermentation7030099Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a WinerySimona Guerrini0Damiano Barbato1Lorenzo Guerrini2Eleonora Mari3Giacomo Buscioni4Silvia Mangani5Yuri Romboli6Viola Galli7Alessandro Parenti8Lisa Granchi9FoodMicroTeam S.R.L., Via di Santo Spirito n. 14, 50125 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyFoodMicroTeam S.R.L., Via di Santo Spirito n. 14, 50125 Florence, ItalyFoodMicroTeam S.R.L., Via di Santo Spirito n. 14, 50125 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, ItalyThe inoculation of grape juice with <i>Saccharomyces cerevisiae</i> 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 <i>S. cerevisiae</i> 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 <i>S. cerevisiae</i> 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.https://www.mdpi.com/2311-5637/7/3/99wine yeasts<i>Saccharomyces cerevisiae</i>wine fermentationindigenous yeast strainsyeast strain selectionyeast production |
| spellingShingle | Simona Guerrini Damiano Barbato Lorenzo Guerrini Eleonora Mari Giacomo Buscioni Silvia Mangani Yuri Romboli Viola Galli Alessandro Parenti Lisa Granchi Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery Fermentation wine yeasts <i>Saccharomyces cerevisiae</i> wine fermentation indigenous yeast strains yeast strain selection yeast production |
| title | Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery |
| title_full | Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery |
| title_fullStr | Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery |
| title_full_unstemmed | Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery |
| title_short | Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery |
| title_sort | selection of indigenous i saccharomyces cerevisiae i strains and exploitation of a pilot plant to produce fresh yeast starter cultures in a winery |
| topic | wine yeasts <i>Saccharomyces cerevisiae</i> wine fermentation indigenous yeast strains yeast strain selection yeast production |
| url | https://www.mdpi.com/2311-5637/7/3/99 |
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