Abstract
The present work was undertaken to evaluate the effect of natural wine making on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vinification process of Grillo grape cultivar was monitored from the grape harvest to the final product. Total yeasts (TY) showed a rapid increase after must pressings and reached values that were almost identical to those registered during conventional wine makings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneous to those of yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n = 16) was registered at high levels during the alcoholic fermentation (AF) and/or aging of the wine; only two of them were detected on the grape surface. Lactobacillus plantarum was the LAB species most frequently isolated during the entire vinification process. The ethanol content was approximately 14 % (v/v) at the end of vinification. The pH value did not greatly vary during the process, and the volatile acidity (VA) was detected at low concentrations during the entire transformation. The concentration of malic acid rapidly decreased during the AF; on the other hand, lactic acid showed an irregular trend during the entire process. Trans-caffeoyl tartaric acid was the most abundant hydroxycinnamoyl tartaric acid, and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol and isobutanol.
Similar content being viewed by others
References
Baleiras-Couto MM, Reizinho RG, Duarte FL (2005) Partial 26S rDNA restriction analysis as a tool to characterize non-Saccharomyces yeasts present during red wine fermentations. Int J Food Microbiol 102:49–56
Barata A, Nobre A, Correia P, Malfeito-Ferreira M, Loureiro V (2006) Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape juices. Am J Enol Viticult 57:133–138
Baro R, Maye M, Merida J, Medina M (1997) Changes in phenolic compounds and browning during biological aging of sherry-type wine. J Agric Food Chem 45:1682–1685
Caspritz G, Radler F (1983) Malolactic enzyme of Lactobacillus plantarum purification, properties and distribution among bacteria. J Biol Chem 258:4907–4910
Ciolfi G, Favale S, Pietromarchi P (2012) Production of volatile compounds by mixed cultures of Pichia guilliermondii and Saccharomyces cerevisiae. Vitis 51:191–194
Corona O, Squadrito M, Borsa D, Di Stefano R (2010) Behaviour of some compounds with λmax at 280 nm in the determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solvent. Ital J Food Sci 22:347–351
D.P.R. 17 (1987) Disciplinare di produzione della denominazione di origine controllata del vino «Marsala». Gazzetta Ufficiale. n. 163 del 15 luglio l987
De Vuyst L, Tsakalidou E (2008) Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. Int Dairy J 18:476–485
Di Stefano R (1980) Gli alcoli superiori nei vini: influenza della cultivar e dell’annata di produzione. VigneVini 7:45–47
Di Stefano R (1983) Identification of ethyl esters of 2-hydroxyglutaric acid and 2-hydroxyglutaric acid g-lactone in wines. Vitis 22:220–224
Di Stefano R, Cravero CM (1992) The separation of hydroxycinnamates in wine. Sci Aliment 12:139–144
EEC (1990) Commision regulation n. 2676/90 determining community methods for the analysis of wine. Official J. Eur. Communities n. 267/30
Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49:32–337
Fleet GH (2003) Yeast interactions and wine flavor. Int J Food Microbiol 86:11–22
Fleet GH (2008) Wine yeasts for the future. FEMS Yeast Res 8:979–995
Francesca N, Chiurazzi M, Romano R, Aponte M, Settanni L, Moschetti G (2010) Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation. World J Microbiol Biotechnol 26:337–351
Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Aust J Grape Wine Res 11:114–126
Garcìa-Parrilla MC, Heredia FJ, Troncoso AM (1999) Sherry wine vinegars: phenolic composition changes during aging. Food Res Int 32:433–440
Garcıa-Ruiz A, Bartolome B, Cueva C, Martın-Alvarez PJ, Moreno-Arribas MV (2009) Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds. J Appl Microbiol 107:1042–1053
González SS, Barrio E, Querol A (2007) Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain). J Appl Microbiol 102:1018–1025
Granchi L, Guerrini S, Vincenzini M (2005) I batteri lattici e la fermentazione. In: Vincenzini M, Romano P, Farris GA (eds) Microbiologia del vino. Milano, Casa Editrice Ambrosiana, pp 277–288
Guzzon R, Settanni L (2009) Brettanomyces/Dekkera, monitoraggio microbiologico e gestione in cantina. VigneVini 36:90–97
Guzzon R, Widmann G, Settanni L, Malacarne M, Francesca N, Larcher R (2011) Evolution of yeast populations during different biodynamic winemaking processes. S Afr J Enol Vitic 32:242–250
Huert Dıaz-Reganon MD (1996) Evaluacion de parametros para la diferenciacion de vinos de la comunidad autonoma de Madrid. PhD dissertation University de Alcala de Henares, Madrid
ISO (International Standard Organization) (2004) Microbiology of food and animal feeding stuff. Horizontal methods for sampling techniques from surfaces using contact plates and swabs. Geneve, Switzerland
Le Jeune C, Enry C, Demuyter C, Lollier M (2006) Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation. Food Microbiol 23:709–716
Legras JL, Karst F (2003) Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterization. FEMS Microbiol Lett 221:249–255
Lopez I, Lopez R, Santamaria P, Torres C, Ruiz-Larrea F (2008) Performance of malolactic fermentation by inoculation of selected Lactobacillus plantarum and Oenococcus oeni strains isolated from Rioja red wines. Vitis 47:123–129
Nisiotou AA, Nychas GJE (2007) Yeast populations residing on healthy or Botrytis-infected grapes from a vineyard in Attica, Greece. Appl Environ Microbiol 73:2765–2768
Nurgel C, Pickering G (2005) Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. J Texture Stud 36:303–323
O’Donnell K (1993) Fusarium and its near relatives. In: Reynolds DR, Taylor JW (eds) The fungal anamorph: mitotic, meiotic and pleomorphic speciation in fungal systematic. CAB International, Wallingford, pp 225–233
Ocón E, Garijo P, López R, Santamaría P (2010) Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time. Food Microbiol 27:1023–1027
Ocón E, Garijo P, Sanz S, Olarte C, López R, Santamaría P, Gutiérrez AR (2013) Analysis of airborne yeast in one winery over a period of one year. Food Control 30:585–589
Oliveira JM, Sá MFF, Barros F, Araújo IM (2003) C6-alcohols as varietal markers for assessment of wine origin. Anal Chim Acta 563:300–309
Radeka S, Lukic I, Persuric D (2012) Influence of different maceration treatments on the aroma profile of rosé and red wines from Croatian aromatic cv. muskat ruza porecki (Vitis vinifera L.). Food Technol Biotechnol 50:2–53
Radin L, Pronzato C, Casareto L, Calegari L (1994) Tartaric acid in wines may be useful for preventing renal calculi: rapid determination by HPLC. J Liq Chromatrogr 17:2231–2246
Renouf V, Claisse O, Lonvaud-Funel A (2005) Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria. Aust J Grape Wine Res 11:316–327
Ribéreau-Gayon P, Dubordieu D, Donèche B, Lonvaud, A (2003) La natura chimica, l’origine e le conseguenze dei principali difetti organolettici. In: Ribéreau-Gayon P, Dubordieu D, Donèche B, Lonvaud A. (eds) Trattato di enologia. Edagricole, Bologna, pp 225–235
Rodrıguez AV, Manca de Nadra MC (1995) Production of hydrogen peroxide by Lactobacillus hilgardii and its effect on Leuconostoc oenos growth. Curr Microbiol 30:23–25
Rojo-Bezares B, Sáenz Y, Navarro L, Zarazaga M, Ruiz-Larrea F, Torres C (2007) Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must. Food Microbiol 24:482–491
Salgues M, Cheynier V, Gunata Z, Wylde R (1986) Oxidation of grape juice 2-s-glutathionyl caffeoyl tartaric acid by Botrytis cinerea laccase and characterization of a new substance: 2,5-di-s-glutathionyl caffeoyl tartaric acid. J Food Sci 51:1191–1194
Settanni L, Di Grigoli A, Tornambè G, Bellina V, Francesca N, Moschetti G, Bonanno A (2012a) Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional caciocavallo type cheese. Int J Food Microbiol 155:73–81
Settanni L, Sannino C, Francesca N, Guarcello R, Moschetti G (2012b) Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains. J Biosci Bioeng 114:606–614
Singleton VL, Timberlake CF, Lea AGH (1978) The phenolic cinnamates of white grapes and wine. J Sci Food Agric 29:403–410
Stackebrandt E, Goebel BM (1994) A place for DNA-DNA reassociation and 16S ribosomal-RNA sequence-analysis in the present species definition in bacteriology. Int J Syst Bacteriol 44:846–849
Suzzi G, Arfelli G, Schirone M, Corsetti A, Perpetuini G, Tofalo R (2012) Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality. Food Res Int 46:22–29
Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G (2009) Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. Int J Food Microbiol 130:179–187
Tofalo R, Schirone M, Corsetti A, Suzzi G (2012) Detection of Brettanomyces spp. in red wines using real-time PCR. J Food Sci 77:545–549
UNI 10957 (2003) Sensory analysis and method for establishing a sensory profile in foodstuffs and beverages
Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L (2008) Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Res 8:1053–1062
Valentao P, Seabra RM, Lopes G, Silva LR, Martins V, Trujillo ME, Velazquez E, Andrade P (2007) Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dao red wine. Food Chem 100:64–70
Vaudano E, Garcia-Moruno E (2008) Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis. Food Microbiol 25:56–64
Vincenzini M, Romano P, Farris GA (2005) Microbiologia del vino. Casa Editrice Ambrosiana, Milano
Wang C, Liu Y (2013) Dynamic study of yeast species and Saccharomyces cerevisiae strains during the spontaneous fermentations of Muscat blanc in Jingyang, China. Food Microbiol 33:172–177
Weisburg W, Barns SM, Pelletier DA, Lane DJ (1991) 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol 173:697–703
Wondra M, Boveric M (2001) Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol Biotechnol 39:141–148
Zott K, Claisse O, Lucas P, Coulon J, Lonvaud-Funel A, Masneuf-Pomarede I (2010) Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiol 27:559–567
Acknowledgment
The authors wish to thank students Giuseppe Bennardo and Stefano Daidone (University of Palermo) for their help with the microbiological and chemical analyses. Antonino Barraco, the owner of the winery where the experimentation was carried out, is also thanked.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Francesca, N., Sannino, C., Settanni, L. et al. Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production. Ann Microbiol 64, 1643–1657 (2014). https://doi.org/10.1007/s13213-014-0808-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13213-014-0808-0