0000000000307886
AUTHOR
Vincenzo Mercurio
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts
The selection of novel strains of yeasts is still relevant to improve flavour of wines produced around the word. Several food niches have not been microbiologically investigated and they might represent important sources of microorganisms with technological aptitudes, e.g. in wine industry. To this purpose, two novel yeast communities associated with matrices rich in carbohydrates and characterized by low levels of water activity (aw), such as fermented honey by-products (FHP) and “Manna” ash products (MAP) extracted from Fraxinus angustifolia (Oleaceae), were investigated. FHP contain mainly fructose and glucose, while MAP ash is mainly characterized by high concentrations of mannitol, fru…
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains
The most important oenological characteristics of high-quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low pH. Due to hot climate and reduced rainfall that characterize Sicily region, white grape varieties such as Grillo cultivar cultivated in this area are characterized by very low concentrations of malic and tartaric acids. Grillo cultivar is characterized by an intense production of raceme grapes with low pH and high content of tartaric and malic acids. These fruits possess the chemical properties useful to increase the amounts of acids in the final wines. With this in mind, the present research was carried out to test the ability of fo…
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety
ABSTRACT The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might represent an interesting technological solution to increase acid quality of base sparkling wine. To this purpose, the use of yeasts able to ferment grape must at very low pH is mandatory for the success of the process. In this work, 261 Saccharomyces cerevisiae isolated from spontaneous vinifications of Grillo grape racemes were subject to intraspecific characterization by interdelta analysis whic…