The production of wines with peculiar analytical and sensorial proﬁles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a diﬀerent non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the diﬀerent sampling times. The impact of the diﬀerent starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S.cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a signiﬁcant diﬀerentiation in the chemical-analytical composition. Moreover, sensory analysis revealed diﬀerences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.
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|Titolo:||Pilot scale fermentations of Sangiovese: an overview on the impact of Saccharomyces and Non-Saccharomyces wine yeasts.|
MANNAZZU, Ilaria Maria (Corresponding)
|Data di pubblicazione:||2020|
|Appare nelle tipologie:||1.1 Articolo in rivista|