6533b870fe1ef96bd12cfbde
RESEARCH PRODUCT
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
Margherita CruciataNicola FrancescaGiancarlo MoschettiLuca SettanniOnofrio CoronaCiro Sanninosubject
Chemical analysiColony Countved/biology.organism_classification_rank.speciesColony Count MicrobialCatarratto grapevine; Chemical analysis; Lactic acid bacteria; Lactobacillus plantarum; Natural wine; Saccharomyces cerevisiae; Sicily; Spontaneous fermentation; Yeasts; Biodiversity; Colony Count Microbial; Ethanol; Fermentation; Italy; Lactobacillaceae; Leuconostoc; Phenols; Vitis; Volatile Organic Compounds; Wine; Yeasts; Food-Processing IndustryBioengineeringWineLactic acid bacteria; Yeasts; Lactobacillus plantarum; Saccharomyces cerevisiae; Chemical analysis; Spontaneous fermentation; Catarratto grapevine; Sicily; Natural wineLactobacillus hilgardiiSaccharomyces cerevisiaeEthanol fermentationSpontaneous fermentationApplied Microbiology and BiotechnologyMicrobialPhenolsYeastsMaceration (wine)Lactic acid bacteriaLeuconostocChemical analysisVitisFood scienceFood-Processing IndustrySicilyWinemakingCatarratto grapevineVolatile Organic CompoundsbiologyEthanolved/biologyfood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentariBiodiversitybiology.organism_classificationYeastBiochemistryItalyLeuconostoc mesenteroidesLactobacillaceaeFermentationNatural wineFermentationLactobacillus plantarumLeuconostocBiotechnologyLactobacillus plantarumSettore AGR/16 - Microbiologia Agrariadescription
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process. LAB cultures were grouped and identified by a combined phenotypic and genotypic approach. Leuconostoc mesenteroides, Lactobacillus hilgardii and Lactobacillus plantarum species were identified; the last was the main LAB recognized during vinification. The winemaking process was also chemically monitored. The alcoholic content was approximately 12.67% (v v(-1)) at bottling; pH, volatile acidity and total acidity showed a moderate increase during vinification. Tartaric, citric and malic acids decreased until bottling, while lactic acid showed a rapid increase at the end of maceration and bottling. Trans-caffeil tartaric acid was the most abundant phenolic compound and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol, isobutanol, ethyl acetate and octanoic acid.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-09-01 | Journal of bioscience and bioengineering |