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Influence of the Production Yeast Strain on the Development of Malolactic Fermentation in White Wine

Andrea Caridi1, Vito Corte2, Carlo Zambonelli3


1
Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali, Universita di Reggio Calabria, Piazza San Francesco 4, 1-89061 Gallina (RC)

2
Istituto Regionale della Vite e del Vino, Viale della Libertà, 1-90144 Palermo (PA).

3
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università di Bologna, Via Fratelli Rosselli 107, 1-42100 Coviolo (RE).


Article history:

Received July 29, 1997

Accepted January 15, 1998

Key words:

Sacch. bayanus, Sacch, cerevisiae, hybrid yeast, white wine, malolactic fermentation

Summary:

The aim of the research was to study the influence of the hybrid strain of Saccharomyces 12233 x 6167, its parents - Sacch. bayanus 12233 and Sacch. cercvisiae 6167 - and the control strain Sacch. cerevisiae 220 on the growth of lactic bacteria in white wine. A number of winemaking cycles with three samples of must from white grape of typical Sicilian and Calabrian cultivars were carried out without the addition of S02. At the end of fermentation the ivines were clarified and bottled, both with and without the addition of SO2. The wines were stored at 15-20 °C for 90 days. The wines showed different levels of malic acid degradation as influenced by their ethanol content, the yeast strain used as a starter, and the levels of residual SO2 The results demonstrate that the wines produced by the Sacch. cerevisiae strains were essentially unable to inhibit the start of malolactic fermentation, except when 80 mg/L of SO2 were added to the wines. On the other hand, all the ivines produced by the Sacch. bayanus 12233 effectively prevented the growth of lactic bacteria xvith just 40 mg/L of SO2 and, for one cultivar, also without the addition of SO2. The ivines produced by the hybrid strain of Saccharomyces had an intermediary behaviour; therefore, with a low addition of SO2, this strain stabilises white wines and prevents an excessive production of acids. This system of white zuine microbiological stabilisation reduces SO2 and offers considerable advantages for the health of the consumer.


*Corresponding author:    acaridi@csiins.unirc.it

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