<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols
<i>Starmerella bacillaris</i> is a non-<i>Saccharomyces</i> yeast proposed for must fermentation together with <i>Saccharomyces cerevisiae</i> because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same <...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/3 |
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| author | Chiara Nadai Vinícius da Silva Duarte Jacopo Sica Simone Vincenzi Milena Carlot Alessio Giacomini Viviana Corich |
| author_facet | Chiara Nadai Vinícius da Silva Duarte Jacopo Sica Simone Vincenzi Milena Carlot Alessio Giacomini Viviana Corich |
| author_sort | Chiara Nadai |
| collection | DOAJ |
| description | <i>Starmerella bacillaris</i> is a non-<i>Saccharomyces</i> yeast proposed for must fermentation together with <i>Saccharomyces cerevisiae</i> because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same <i>S. bacillaris</i> strains that possess interesting technological properties exhibited antifungal activity against <i>Botrytis cinerea</i>, suggesting the release of this yeast in the vineyard. To obtain a positive effect during the following winemaking process, the maintenance of suitable concentrations of <i>S. bacillaris</i> is essential. Therefore, to obtain information on the survival of <i>S. bacillaris</i>, a small-scale field trial was performed. One week before the harvest, two different concentrations of <i>S. bacillaris</i> (10<sup>6</sup> and 10<sup>7</sup> cells/mL) were sprayed on Pinot grigio bunches, and the strain concentration was monitored by means of qPCR during the subsequent fermentation process. In addition, the combined effect of different winemaking techniques was evaluated, i.e., the vinification of juice, juice with marc and cryomaceration treatment. Results demonstrated that, under the tested conditions, <i>S. bacillaris</i> released in the vineyard remained viable for one week on grape bunches and increased glycerol content during the subsequent fermentation process. Different vinification protocols influenced cell concentrations. In particular, the cryomaceration treatment, due to the use of low temperature, supported <i>S. bacillaris</i> growth due to its cryotolerant aptitude. The collected data open new perspectives on the control of alcoholic fermentation, involving both vineyard and cellar management. |
| first_indexed | 2024-03-11T10:01:45Z |
| format | Article |
| id | doaj.art-392fcae47b1444e98d802536218cf6b4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:01:45Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-392fcae47b1444e98d802536218cf6b42023-11-16T15:21:02ZengMDPI AGFoods2304-81582022-12-01121310.3390/foods12010003<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification ProtocolsChiara Nadai0Vinícius da Silva Duarte1Jacopo Sica2Simone Vincenzi3Milena Carlot4Alessio Giacomini5Viviana Corich6Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35020 Legnaro, ItalyFaculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, 1430 Ås, NorwayDepartment of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, ItalyInterdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy<i>Starmerella bacillaris</i> is a non-<i>Saccharomyces</i> yeast proposed for must fermentation together with <i>Saccharomyces cerevisiae</i> because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same <i>S. bacillaris</i> strains that possess interesting technological properties exhibited antifungal activity against <i>Botrytis cinerea</i>, suggesting the release of this yeast in the vineyard. To obtain a positive effect during the following winemaking process, the maintenance of suitable concentrations of <i>S. bacillaris</i> is essential. Therefore, to obtain information on the survival of <i>S. bacillaris</i>, a small-scale field trial was performed. One week before the harvest, two different concentrations of <i>S. bacillaris</i> (10<sup>6</sup> and 10<sup>7</sup> cells/mL) were sprayed on Pinot grigio bunches, and the strain concentration was monitored by means of qPCR during the subsequent fermentation process. In addition, the combined effect of different winemaking techniques was evaluated, i.e., the vinification of juice, juice with marc and cryomaceration treatment. Results demonstrated that, under the tested conditions, <i>S. bacillaris</i> released in the vineyard remained viable for one week on grape bunches and increased glycerol content during the subsequent fermentation process. Different vinification protocols influenced cell concentrations. In particular, the cryomaceration treatment, due to the use of low temperature, supported <i>S. bacillaris</i> growth due to its cryotolerant aptitude. The collected data open new perspectives on the control of alcoholic fermentation, involving both vineyard and cellar management.https://www.mdpi.com/2304-8158/12/1/3non-<i>Saccharomyces</i>alcoholic fermentationsequential inoculumwine qualitybiocontrol |
| spellingShingle | Chiara Nadai Vinícius da Silva Duarte Jacopo Sica Simone Vincenzi Milena Carlot Alessio Giacomini Viviana Corich <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols Foods non-<i>Saccharomyces</i> alcoholic fermentation sequential inoculum wine quality biocontrol |
| title | <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols |
| title_full | <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols |
| title_fullStr | <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols |
| title_full_unstemmed | <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols |
| title_short | <i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols |
| title_sort | i starmerella bacillaris i released in vineyards at different concentrations influences wine glycerol content depending on the vinification protocols |
| topic | non-<i>Saccharomyces</i> alcoholic fermentation sequential inoculum wine quality biocontrol |
| url | https://www.mdpi.com/2304-8158/12/1/3 |
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