Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of 'Moscato di Saracena', a southern Italy (Calabria Region) passito wine

摘要

The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in the vinification of "Moscato di Saracena", a passito wine produced in a small town of the Calabria Region (Southern Italy), by selection and use of autochthonous starter cultures. During the first phase of this work, yeast cultures, isolated by seven samples of Moscato di Saracena wines collected in different cellars, were identified and submitted to genetic and biochemical biotyping to select strains with relevant technological properties. Among 26 Saccharomyces cerevisiae biotypes, one strain showed remarkable biochemical features and was used as starter culture in vinification trials on pilot scale. Results were compared with those obtained by using a commercial starter culture and by natural fermentation. Starter's tracking reflected the optimal adaptation of the strain to the environment Physico-chemical traits of wines obtained with adjunct cultures showed better characteristics compared to those obtained by spontaneous fermentation. Moreover, the yeast ecology characterizing the Moscato di Saracena environment was evaluated by tracking a natural fermentation as well.