Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4982–4991 | Cite as

Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds

  • Floriana Boscaino
  • Elena Ionata
  • Francesco La Cara
  • Sabato Guerriero
  • Loredana Marcolongo
  • Alida SorrentinoEmail author
Original Article


Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the art strategy to improve wine composition and/or wine sensory properties. The present paper deals with the new yeast strains of Metschnikowia fructicola and S. cerevisiae, that were selected as representatives of the yeast microbiota isolated from grapes and grape juice of Aglianico cultivar. S. cerevisiae was utilized both as single strain starter and in combination with M. fructicola in experimental fermentations of Aglianico must. The dynamic of yeast populations was evaluated during the fermentation process analyzing the wine volatile compounds profile. The volatile compounds were identified by SPME-GC/MS. The results, showed that the multiple indigenous yeast starter was able to modulate the volatile compounds profiles and improve the aromatic complexity of wine, with a higher content of esters and terpenes.


Metschnikowia fructicola S. cerevisiae Aglianico wine Volatile compounds 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Floriana Boscaino
    • 1
  • Elena Ionata
    • 2
  • Francesco La Cara
    • 2
  • Sabato Guerriero
    • 3
  • Loredana Marcolongo
    • 2
  • Alida Sorrentino
    • 1
    Email author
  1. 1.Institute of Food SciencesNational Research Council of ItalyAvellinoItaly
  2. 2.Institute of Agro-environmental and Forest BiologyNational Research Council of ItalyNaplesItaly
  3. 3.Agricultural Technical Institute “ Sanctis”AvellinoItaly

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