Skip to main content
SpringerLink
Log in

Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast

  • Short Communication
  • Published:
Annals of Microbiology Aims and scope Submit manuscript

Abstract

Non-Saccharomyces yeasts are microorganisms that play a prominent role in the fermentation dynamics, composition and flavour of wine. The principal aromatic compounds responsible for varietal aroma in wine are terpenes; of these, the monoterpenes represent the oenologically most important group in terms of volatility and odour, if they are present in a free form. The glycosidically bound forms can be converted into compounds with free odours by hydrolysis with the glycosidases produced by yeasts. We performed a screening of non-Saccharomyces yeasts present in the grapes and must of Aglianico and Fiano cultivars typical of South Italy (Irpinia), which have a high extra-cellular glycosidase activity. Among the species analysed was a strain belonging to Rhodotorula spp. that showed the highest glycosidase activity, an increased free terpene fraction and, simultaneously, little modification of the bouquet. The isolated yeast was subsequently utilized for experimental winemaking processes of Aglianico and Fiano wines. The results demonstrated that the obtained wines had a more intense floral aroma and some sweet and ripened fruit notes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  • Arnous A, Makris D, Kefalas P (2002) Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J Food Compos Anal 15:655–665

    Article  CAS  Google Scholar 

  • Arroyo-Lòpez FN, Duràn-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernàndez A (2006) Use of molecular methods for the identification of yeast associated with table olives. Food Microbiol 23:791–796

    Article  PubMed  Google Scholar 

  • Arthur CL, Pawliszyn J (1990) Solid phase microextraction with thermal desorption. Anal Chem 62:2145–2148

    Article  CAS  Google Scholar 

  • Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  PubMed  Google Scholar 

  • Cabredo-Pinillos S, Cedròn-Fernàndez T, Parra-Manzanares A, Sàenz-Barrio C (2004) Determination of volatile compounds in wine automated solid-phase microextraction and gas chromatography. Chromatographia 59:733–738

    Article  CAS  Google Scholar 

  • Di Stefano R, Cravero MC, Gentilizi N (1989) Metodi per lo studio dei polifenoli dei vini. L’Enotecnico 5:83–89

    Google Scholar 

  • Esteve-Zarzoso B, Gostincar A, Bobet R, Uruburu F, Querol A (2000) Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain). Food Microbiol 17:553–562

    Article  CAS  Google Scholar 

  • Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86:11–22

    Article  CAS  PubMed  Google Scholar 

  • Genovés S, Gil JV, Vallés S, Casas JA, Manzanares P (2005) Assessment of the aromatic potential of Palomino Fino grape must using glycosidases. Am J Enol Vitic 56:188–191

    Google Scholar 

  • Genovese A, Gambuti A, Piombino P, Moio L (2007) Sensory properties and aroma compounds of sweet Fiano wine. Food Chem 103:1228–1236

    Article  CAS  Google Scholar 

  • Jackson RS (1994) Wine science: principles and applications. Academic Press, San Diego

    Google Scholar 

  • Makris DP, Buskou G, Andrikopoulos N (2007) Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J Food Compos Anal 20:125–132

    Article  CAS  Google Scholar 

  • Palmeri R, Spagna G (2007) β-glucosidase in cellular and acellular form for winemaking application. Enzyme Microb Technol 40:382–389

    Article  CAS  Google Scholar 

  • Pérez-Nevado F, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeast during mixed fermentation with Saccharomyces cerevisiae. Int J Food Microbiol 108:336–345

    PubMed  Google Scholar 

  • Takita J, Katohda S, Sugiyama H (2001) Structural determination of an exocellular mannan from Rhodotorula mucilaginosa YR-2 using ab initio assignment of proton and carbon NMR spectra. Carbohydr Res 335:133–139

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dipartimento dei Materiali e delle Risorse Naturali, Università di Trieste, Trieste, Italy

    Antonella Calabretti

  2. Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Avellino, Italy

    Maria Grazia Volpe & Alida Sorrentino

  3. Istituto di Biochimica delle Proteine, Consiglio Nazionale delle Ricerche, Naples, Italy

    Elena Ionata, Fabio Santomauro & Francesco La Cara

Authors
  1. Antonella Calabretti
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Maria Grazia Volpe
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alida Sorrentino
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Elena Ionata
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Fabio Santomauro
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Francesco La Cara
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Francesco La Cara.

Additional information

This paper is part of the special issue “Wine microbiology and safety: from the vineyard to the bottle (Microsafetywine), 19-20 November, 2009, Martina Franca (Italy)”.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Calabretti, A., Volpe, M.G., Sorrentino, A. et al. Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast. Ann Microbiol 61, 131–136 (2011). https://doi.org/10.1007/s13213-010-0150-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13213-010-0150-0

Keywords

Search

Navigation