http://www.cnr.it/ontology/cnr/individuo/prodotto/ID9142

Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast (Articolo in rivista)

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Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast (Articolo in rivista) (literal)

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Calabretti A, La Cara F, Sorrentino A, Di Stasio M, Santomauro F, Rastrelli L, Gabrielli L, Limone F, Volpe MG (2012)
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast
in World journal of microbiology & biotechnology; Springer Science, New York (Stati Uniti d'America)
(literal)

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Calabretti A, La Cara F, Sorrentino A, Di Stasio M, Santomauro F, Rastrelli L, Gabrielli L, Limone F, Volpe MG (literal)

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Dipartimento dei Materiali e delle Risorse Naturali, Universita` di Trieste Istituto di Biochimica delle Proteine, CNR Istituto di Scienze dell'Alimentazione, CNR Dipartimento di Scienze Farmaceutiche, Universita` di Salerno Istituto Tecnico Agrario ''Francesco De Sanctis'' (literal)

Titolo

Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast (literal)

Abstract

Non-Saccharomyces yeasts are microorganisms that play an important role in the fermentation dynamics, compositions and flavour of wine. The aromatic compounds responsible for varietal aroma in wine are mainly terpenes, of which the most important group are the monoterpenes because of their volatility and odour if present in a free form. In fact, some terpenyl-glycosides do not contribute to the aroma unless they are hydrolysed. The glycosylated form of terpenes can be converted by hydrolysis with beta-glycosidases produced by yeasts during the winemaking process, into aromatic compounds. In this study we utilized a non-Saccharomyces yeast, with a high extra-cellular glycosidase activity, isolated from grapes of cultivars typical of Irpinia region. This strain, identified as a Rhodotorula mucillaginosa (strain WLR12), was used to carry out an experimental winemaking process and the results were compared with those obtained with a commercial yeast starter. Chemical and sensorial analysis demonstrated that the wines produced with WLR12 strain had a more floral aroma and some sweet and ripened fruit notes compared to those obtained with commercial yeast. The data also showed an increasing of the free terpenes fraction that, however, did not significatively modify the bouquet of the wines. (literal)

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