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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2013

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts

Anno di pubblicazione: 2013

Autori: Alida Sorrentino, Floriana Boscaino, Rosaria Cozzolino, MariaG. Volpe, Elena Ionata, Sabato Guerriero, Teresa Picariello, Francesco La Cara

Affiliazioni autori: Istituto di Scienze dell'Alimentazione, CNR, Via Roma 64, 83100 Avellino, Italia Istituto di Biochimica delle Proteine, CNR, Via Pietro Castellino 111, 80131 Napoli, Italia IstitutoTecnico Agrario "F.de Sanctis", Via Tuoro Cappuccini 1, 83100 Avellino, Italia

Autori CNR:

  • FLORIANA BOSCAINO
  • ROSARIA COZZOLINO
  • ELENA IONATA
  • FRANCESCO LA CARA
  • ALIDA SORRENTINO
  • MARIA GRAZIA VOLPE

Lingua: inglese

Abstract: Fiano cultivar is widespread in the South of Italy and is the most representative white wine variety in the Campania region designated as DOCG (Denomination of Controlled and Guarenteed Origin). For many years, wines have been produced by natural fermentation carried out by non-Saccharomyces and Saccharomyces yeasts originate from both the grapes and the cellar. Recently, non-Saccharomyces yeasts role in the wine production has been reassessed, consequently to the contribution that they give in the first part of the fermentation process which positively influences the qualitative features of the wine flavor, that is notoriously ''the backbone'' of the wine quality. It is therefore critical to increase and improve such aromas in order to characterize the typicalness of the native vineyards. The aim of this study was the selection of both non- Saccharomyces and Saccharomyces yeasts, native of Fiano grape and must. Among them, two indigenous strains, Hanseniaspora guilliermondii and Saccharomyces cerevisiae, were selected to prepare new different combination of autochthonous selected yeast strains to compare with commercial yeast S. cerevisiae. These combinations were applied for experimental cellar wine productions and the new starters showed some peculiar aroma production compared to commercial yeast. Moreover, in order to evaluate the aromatic profiles, the different wine samples were characterized by Solid Phase Micro Extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) technique. The results showed that the two native strains successfully dominated the fermentation process and contributed to improve the wines aromatic profiles.

Lingua abstract: inglese

Pagine da: 1837

Pagine a: 1842

Pagine totali: 6

Rivista:

Chemical Engineering transactions AIDIC
Paese di pubblicazione: Italia
Lingua: inglese
ISSN: 1974-9791

Numero volume: 32

DOI: 10.3303/CET1332307

Strutture CNR:

Moduli:

Allegati: Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts (application/pdf)

 
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