The aim of this study was to evaluate the effects of 10 Starmerella bacillaris strains inoculated as planktonic or biofilm-detached cells on the chromatic characteristics of Montepulciano d’Abruzzo wine.Wines inocula...The aim of this study was to evaluate the effects of 10 Starmerella bacillaris strains inoculated as planktonic or biofilm-detached cells on the chromatic characteristics of Montepulciano d’Abruzzo wine.Wines inoculated with biofilm-detached cells of St.bacillaris were characterized by a higher content of glycerol and viable yeast cells and a lower content of ethanol than those obtained with planktonic cells.Pyruvic acid content ranged from 45.99 mg/L to 48.19 mg/L and from 41.13 mg/L to 45.9 mg/L in wines fermented with biofilm-detached and planktonic cells,respectively.Wines obtained with biofilm-detached cells showed levels of anthocyanins ranging from 506.8 mg/L to 659.9 mg/L,while those fermented with free cells of St.bacillaris ranged from 518 mg/L to 612.6 mg/L.Similarly,the content of polyphenols was higher in wines inoculated with biofilm-detached cells.The different amounts of these compounds resulted in differences in the wine's color.Wines obtained with biofilm-detached cells of St.bacillaris had lower b^(*)and h^(*)values than those obtained with planktonic cells.These wines also showed higher a*values,indicating the presence of a stronger red color than the others,and lower clarity(L^(*)).Moreover,the data obtained highlighted that it is possible to predict the color of young wines from must measurements.Further studies will be done to evaluate the role of other non-Saccharomyces yeasts,grown under different aggregation states,in the definition of wine color.展开更多
基金G.A.L.Maiella Verde-“Vigne e vini di Pretalucente”-sotto intervento 19.2.1.1.4“Sapori da salvare”Fase 3-CUP C29I23000110009-CIG Z763B2A9D5,Bio Cantina Orsogna(Chieti)and Dalton Biotecnologie s.r.l.
文摘The aim of this study was to evaluate the effects of 10 Starmerella bacillaris strains inoculated as planktonic or biofilm-detached cells on the chromatic characteristics of Montepulciano d’Abruzzo wine.Wines inoculated with biofilm-detached cells of St.bacillaris were characterized by a higher content of glycerol and viable yeast cells and a lower content of ethanol than those obtained with planktonic cells.Pyruvic acid content ranged from 45.99 mg/L to 48.19 mg/L and from 41.13 mg/L to 45.9 mg/L in wines fermented with biofilm-detached and planktonic cells,respectively.Wines obtained with biofilm-detached cells showed levels of anthocyanins ranging from 506.8 mg/L to 659.9 mg/L,while those fermented with free cells of St.bacillaris ranged from 518 mg/L to 612.6 mg/L.Similarly,the content of polyphenols was higher in wines inoculated with biofilm-detached cells.The different amounts of these compounds resulted in differences in the wine's color.Wines obtained with biofilm-detached cells of St.bacillaris had lower b^(*)and h^(*)values than those obtained with planktonic cells.These wines also showed higher a*values,indicating the presence of a stronger red color than the others,and lower clarity(L^(*)).Moreover,the data obtained highlighted that it is possible to predict the color of young wines from must measurements.Further studies will be done to evaluate the role of other non-Saccharomyces yeasts,grown under different aggregation states,in the definition of wine color.
