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Open AccessArticle

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts

1
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy
2
R&D Wine and Sensory Consultant, 51017 Pescia, Italy
3
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60121 Ancona, Italy
4
Department of Agriculture, University of Sassari, 07100 Sassari, Italy
*
Authors to whom correspondence should be addressed.
Fermentation 2020, 6(3), 63; https://doi.org/10.3390/fermentation6030063
Received: 30 May 2020 / Revised: 19 June 2020 / Accepted: 22 June 2020 / Published: 30 June 2020
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 2.0)
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception. View Full-Text
Keywords: non-Saccharomyces yeasts; wine; mixed starter cultures; fermentation; Sangiovese; sensory analysis non-Saccharomyces yeasts; wine; mixed starter cultures; fermentation; Sangiovese; sensory analysis
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Romani, C.; Lencioni, L.; Biondi Bartolini, A.; Ciani, M.; Mannazzu, I.; Domizio, P. Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts. Fermentation 2020, 6, 63.

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