6533b7d0fe1ef96bd125b00a

RESEARCH PRODUCT

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Mario VenturaRocco PerniolaMatteo VelenosiMaria Francesca CardoneHervé AlexandreAntonio Domenico MarsicoPasquale CrupiAntonella SalernoAntonella SalernoNicoletta Archidiacono

subject

HPLC-UV-ESI-MSnOrganolepticSaccharomyces cerevisiaeco-pigmented anthocyaninsPharmaceutical ScienceTitratable acidAnalytical Chemistrylcsh:QD241-44103 medical and health scienceschemistry.chemical_compoundSequential inoculationlcsh:Organic chemistryfree anthocyaninsDrug DiscoveryFood sciencePhysical and Theoretical Chemistry030304 developmental biologyWinePCA0303 health sciencesbiologymixed fermentation030306 microbiologyOrganic ChemistryStarmerella bacillaris<i>starmerella bacillaris</i>food and beveragesbiology.organism_classificationchemistryChemistry (miscellaneous)AnthocyaninMolecular MedicineFermentation

description

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.

https://doi.org/10.3390/molecules26040907