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Autochthonous fermentation starters for the industrial production of Negroamaro wines

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as “Negroamaro”. For this purpose, 108 S. cerevisiae strains were selected as they did not produce H2S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines’ organoleptic quality. The proposed procedure could be very effective for selecting “company-specific” yeast strains, ideal for the production of typical regional wines. “Winery” starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.

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Acknowledgments

This research was supported by a grant from the Regione Puglia Project PS_008 - INNOWINE- “Biotecnologie innovative per il miglioramento della qualità e sicurezza dei vini tipici pugliesi”. The authors wish to thank Mr. Giovanni Colella for his valuable technical assistance. We would also like to thank the native speaker Prof. H. Caffery for proofreading and providing valuable linguistic advice.

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Authors and Affiliations

  1. C.N.R. Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy

    Mariana Tristezza, Cosimo Vetrano, Gianluca Bleve, Angela Quarta, Giovanni Mita & Francesco Grieco

  2. C.N.R. ISPA, via Amendola 122/O, 70126, Bari, Italy

    Francesco Grieco

  3. C.N.R. Institute for Microelectronics and Microsystems (IMM), Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy

    Maria Tufariello

  4. Department of Food Science, University of Foggia, via Napoli 25, 71100, Foggia, Italy

    Giuseppe Spano

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  1. Mariana Tristezza
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  2. Cosimo Vetrano
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  3. Gianluca Bleve
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  4. Francesco Grieco
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Correspondence to Francesco Grieco.

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Tristezza, M., Vetrano, C., Bleve, G. et al. Autochthonous fermentation starters for the industrial production of Negroamaro wines. J Ind Microbiol Biotechnol 39, 81–92 (2012). https://doi.org/10.1007/s10295-011-1002-z

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  • DOI: https://doi.org/10.1007/s10295-011-1002-z

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