Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Microorganisms

Giovanni Cantele¹  Pasquale Venerito²  Giuseppe Spano³  Francesco Grieco⁴  Maria Tufariello⁴  Giovanni Mita⁴  Vittorio Capozzi⁵ 

[1] Azienda Vinicola Cantele. S.P. 365 Km 1, 73010, Guagnano, Italy;Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy;Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy;Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;

关键词: wine;    mixed starter cultures;    multi-strains;    Lactobacillus plantarum;    Saccharomyces cerevisiae;    Candida zemplinina;   

DOI  :  10.3390/microorganisms8050726

来源: DOAJ

【 摘 要 】

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

【 授权许可】

Unknown