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Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

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Abstract

The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In particular the effects of the strains on fermentation kinetics, wine sugar and acid concentrations, volatile molecule profiles and colour parameters were evaluated. Moreover their effects on anthocyanins, anthocyanidins and poliphenols were evaluated. These four strains of S. cerevisiae were tested in comparison with one commercial strain and with a spontaneous fermentation in the presence and in the absence of paraffin oil. The results showed that the four wild strains had high fermentation rates and an efficient conversion of grape sugars to alcohol. However, each strain imparted specific features to the wine. AS11 and AS15 gave rise to wine having low volatile acidity values associated to high levels of linalool and nerolidol. They provoked decrease of anthocyanins accompanied by the increase of some anthocyanidins. S. cerevisiae BV12 and BV14 showed the best performances producing wines with the lowest residual sugar contents and volatile acidity values, high levels of nerolidol and citronellol without detrimental effects on wine colour.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Piazza Goidanich 60, 47023, Cesena, Italy

    Pamela Vernocchi, Diana I. Serrazanetti, Alessandra Fabiani, Fausto Gardini, M. Elisabetta Guerzoni & Rosalba Lanciotti

  2. Agricultural Food and Nutritional Science (AFNS), University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada

    Maurice Ndagijimana

  3. Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via Carlo Lerici 1, Mosciano Sant’ Angelo, 64023, Teramo, Italy

    Clemencia Chaves López

Authors
  1. Pamela Vernocchi
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  2. Maurice Ndagijimana
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  3. Diana I. Serrazanetti
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  4. Clemencia Chaves López
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  5. Alessandra Fabiani
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  6. Fausto Gardini
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  7. M. Elisabetta Guerzoni
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  8. Rosalba Lanciotti
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Correspondence to Rosalba Lanciotti.

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Vernocchi, P., Ndagijimana, M., Serrazanetti, D.I. et al. Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine. World J Microbiol Biotechnol 27, 1423–1433 (2011). https://doi.org/10.1007/s11274-010-0594-1

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  • DOI: https://doi.org/10.1007/s11274-010-0594-1

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