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Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko

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Abstract

The aim of the present study was to assess the effect of sulfur dioxide addition in the wild yeast population dynamics as well as the polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko. The grapes were crushed and fermentation took place at 21 °C without the addition of any commercial yeast, and with and without the addition of 40 mg L−1 SO2. A combination of culture-dependent and culture-independent techniques was used for wild yeast population dynamics assessment and HPLC analysis for the determination of polyphenolic compounds. Regarding the former, the effect of sulfur dioxide addition was only marginal since Saccharomyces cerevisiae strains dominated the fermentation from the first day; strains belonging to Hanseniaspora spp., Lachancea thermotolerans and Metschnikowia pulcherrima species appeared only occasionally. As far as the polyphenolic content was concerned, it was enhanced with sulfur dioxide addition; however, as time progressed, the differences were reduced, suggesting that the time the juice was in contact with the skins was of greater importance than sulfur dioxide addition.

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Acknowledgments

The authors are grateful to Estate Pirgaki, located on Asprokampos, Nemea, for supplying the grapes and to the Director of the Laboratory of Microbiology and Biotechnology of Foods, Professor G.-J. E. Nychas for provision of recourses for the implementation of the study.

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Spiros Paramithiotis & Eleftherios H. Drosinos

  2. Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Chryssanthi Pateraki, Stamatina Kallithraka & Yorgos Kotseridis

  3. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Agapi I. Doulgeraki

Authors
  1. Chryssanthi Pateraki
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  2. Spiros Paramithiotis
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  3. Agapi I. Doulgeraki
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  4. Stamatina Kallithraka
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  5. Yorgos Kotseridis
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  6. Eleftherios H. Drosinos
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Correspondence to Spiros Paramithiotis.

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Pateraki, C., Paramithiotis, S., Doulgeraki, A.I. et al. Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko. Eur Food Res Technol 239, 1067–1075 (2014). https://doi.org/10.1007/s00217-014-2303-z

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