Paradiso Vito Michele, Sanarica Luigi, Zara Ignazio, Pisarra Chiara, Gambacorta Giuseppe, Natrella Giuseppe, Cardinale Massimiliano
Laboratory of Agri-Food Microbiology and Food Technologies, Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6 Lecce-Monteroni, 73100 Lecce, Italy.
Enolife s.r.l., Viale delle Industrie, 74020 Montemesola, Italy.
Foods. 2022 Oct 26;11(21):3373. doi: 10.3390/foods11213373.
Global warming poses a threat to winemaking worldwide, especially in dry-warm regions such as Southern Italy. Must fermentation with non- yeast starter is a possible approach to limit the negative effects of climate change, leading to desirable effects such as an increase in total acidity and/or aroma improvement. The aim of this study was to evaluate the effects of the use of a non- starter () on the chemical and sensory properties of wines obtained by the the fermentation of two autochthonous Apulian grape cultivars, namely Bombino nero and Minutolo, as compared to the traditional -driven fermentation. Bombino and Minutolo wines fermented with either or were characterized for their oenological parameters, volatile profiles, and sensory properties. Both chemical and sensory properties were affected by the yeast starter. Inoculation of increased sensory complexity, with different floral and sweet-like attributes for both cultivars. Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. On the contrary, the impact of was partially masked in Minutolo due to the strong primary aroma background of this highly terpenic cultivar. In this work, we evidenced a notable cultivar × yeast interaction, showing how generalizations of the effects of non- yeasts on vinification are difficult to achieve, as they show a cultivar-specific outcome.
全球变暖对全球酿酒业构成威胁，尤其是在意大利南部等干热地区。使用非酵母发酵剂进行葡萄汁发酵是一种限制气候变化负面影响的可行方法，可带来总酸度增加和/或香气改善等理想效果。本研究的目的是评估使用非发酵剂（）对两种普利亚本土葡萄品种黑博比诺和米努托洛发酵所得葡萄酒的化学和感官特性的影响，并与传统酵母驱动的发酵进行比较。用或发酵的黑博比诺和米努托洛葡萄酒对其酿酒参数、挥发性成分和感官特性进行了表征。化学和感官特性均受酵母发酵剂的影响。接种增加了感官复杂性，两个品种都具有不同的花香和类似甜味的特征。中性品种黑博比诺对葡萄酒成分有明显影响，乳酸增加且挥发性成分发生变化。相反，由于这个高萜烯品种强烈的一级香气背景，在米努托洛中接种的影响部分被掩盖。在这项工作中，我们证明了显著的品种×酵母相互作用，表明很难对非酵母在酿酒过程中的影响进行概括，因为它们显示出品种特异性的结果。
