Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeast Strains and Growth Conditions
2.2. Pre-Selection Trials
2.2.1. Determination of Oenological Properties
2.2.2. Methods for In Vitro Evaluating Antimicrobial Activity
2.2.3. Cryotolerance
2.2.4. Hydrogen Sulphide (H2S) Production
2.2.5. Pulcherrimin Production
2.2.6. Biogenic Amine Detection
2.3. Evaluation of Enzymatic Activities
2.3.1. β-Lyase Activity
2.3.2. β-Glucosidase Activity
2.3.3. Protease Activity
2.3.4. Polygalacturonase Activity
2.4. Winemaking Trials
2.5. Fermentative Kinetics Parameters
2.6. Basic Parameters of Wines
2.7. Statistical Analysis
3. Results and Discussion
3.1. Oenological Properties
3.2. Antimicrobial Activity
3.3. Oenological Properties and Enzymatic Activities
3.4. Fermentative Kinetics
3.5. Main Chemical Parameters of Wines
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Yeast Strains | Test A | Test B | Test C |
---|---|---|---|
AS3C1 | 0.89 ± 0.05 a | 0.89 ± 0.05 a | 0.73 ± 0.02 b |
14AS | 0.88 ± 0.07 a | 0.86 ± 0.01 a | 0.51 ± 0.06 b |
ASB3R | 0.91 ± 0.05 a | 0.90 ± 0.02 a | 0.75 ± 0.05 b |
S. cerevisiae F33 | 2.11 ± 0.04 a | 2.13 ± 0.10 a | 1.98 ± 0.02 a |
Yeast Strains | Test A | Test B | Test C | |
---|---|---|---|---|
AS3C1 | 4.2 ± 0.1 a | 4.2 ± 0.2 a | 4.0 ± 0.1 a | |
Alcohol (% v/v) | 14AS | 4.0 ± 0.1 a | 3.8 ± 0.1 a | 3.7 ± 0.1 b |
ASB3R | 4.8 ± 0.2 a | 4.4 ± 0.1 a | 4.0 ± 0.2 b | |
S. cerevisiae F33 | 11.6 ± 0.2 a | 11.4 ± 0.1 a | 11.2 ± 0.1 b | |
Volatile acidity (g/L acetic acid) | AS3C1 | 0.16 ± 0.01 a | 0.12 ± 0.01 b | 0.12 ± 0.02 b |
14AS | 0.16 ± 0.01 a | 0.15 ± 0.02 a | 0.12 ± 0.01 b | |
ASB3R | 0.19 ± 0.01 a | 0.15 ± 0.01 b | 0.15 ± 0.02 b | |
S. cerevisiae F33 | 0.46 ± 0.02 a | 0.41 ± 0.01 b | 0.42 ± 0.02 b |
Producer Strains | |||
---|---|---|---|
Indicator Strains | ASB3R | AS3C1 | 14AS |
H. guilliermondii | 8.0 ± 0.3 b | 10.1 ± 0.3 a | 10.1 ± 0.5 a |
S. pombe | 7.9 ± 0.2 a | 4.0 ± 0.3 c | 6.0 ± 0.2 b |
S. cerevisiae | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a |
S. cerevisiae F33 | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a |
P. terricola | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a |
L. brevis | 19.0 ± 0.5 a | 13.0 ± 0.3 b | 0.0 ± 0.0 c |
P. acidilactici | 19.0 ± 0.4 a | 11.9 ± 0.4 b | 0.0 ± 0.0 c |
Lp. plantarum | 18.9 ± 0.3 a | 10.1 ± 0.2 b | 0.0 ± 0.0 c |
Yeast Strains | |||
---|---|---|---|
ASB3R | AS3C1 | 14AS | |
Polygalacturonase * | + | + | + |
β-glucosidase * | + | + | + |
β-lyase * | + | + | + |
Protease * | + | + | + |
H2S ** | 3 | 2 | 2 |
Pulcherrimin * | + | + | + |
Cryotolerance * | + | + | + |
Fermentation Time (Days) | ||||||
---|---|---|---|---|---|---|
Test | Yeasts | 0 | 2 | 4 | 6 | 10 |
AG-1 | S. cerevisiae | 6.66 ± 0.12 b | 7.86 ± 0.16 a | 7.95 ± 0.17 a | 8.09 ± 0.25 a | 7.96 ± 0.11 a |
Other yeasts | 4.63 ± 0.26 a | 3.40 ± 0.23 b | 0.00 ± 0.00 c | 0.00 ± 0.00 c | 0.00 ± 0.00 c | |
M. pulcherrima | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | |
AG-2 | S. cerevisiae | 4.02 ± 0.13 c | 6.94 ± 0.05 b | 8.17 ± 0.27 a | 8.22 ± 0.29 a | 8.00 ± 0.16 a |
Other yeasts | 4.79 ± 0.10 a | 4.65 ± 0.15 a | 2.79 ± 0.12 b | 0.00 ± 0.00 c | 0.00 ± 0.0 c | |
M. pulcherrima | 6.70 ± 0.08 b | 7.03 ± 0.10 a | 0.00 ± 0.00 c | 0.00 ± 0.00 c | 0.00 ± 0.0 c | |
AG-3 | Saccharomyces | 2.91 ± 0.11 d | 4.34 ± 0.18 c | 6.55 ± 0.14 b | 7.71 ± 0.15 a | 7.67 ± 0.09 a |
Other yeasts | 4.95 ± 0.12 a | 4.77 ± 0.20 a | 3.80 ± 0.23 b | 2.53 ± 0.34 c | 0.00 ± 0.00 d | |
M. pulcherrima | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a |
Chemical Parameters | Test AG-1 | Test AG-2 | Test AG-3 |
---|---|---|---|
pH | 3.32 ± 0.07 a | 3.35 ± 0.06 a | 3.38 ±0.06 a |
Alcohol % (v/v) | 13.53 ± 0.30 a | 13.16 ± 0.11 a | 12.63 ± 0.20 b |
Volatile acidity (g/L) | 0.15 ± 0.03 c | 0.30 ± 0.04 b | 0.76 ± 0.05 a |
Total acidity (g/L) | 8.62 ± 0.13 a | 7.84 ± 0.17 b | 7.13 ± 0.11 c |
D-lactic acid (g/L) | 0.77 ± 0.07 a | 0.45 ± 0.07 b | 0.39 ± 0.04 b |
DL-malic acid (g/L) | 1.47 ± 0.10 a | 1.32 ± 0.07 a | 1.12 ± 0.09 b |
L-lactic acid (g/L) | 0.07 ± 0.01 a | 0.05 ± 0.01 b | 0.09 ± 0.01 a |
Anthocyanins (mg/L) | 302.25 ± 9.08 b | 334.42 ± 8.51 a | 313.89 ± 6.32 b |
Reducing sugar (g/L) | 0.65 ± 0.10 c | 1.06 ± 0.12 b | 1.72 ± 0.08 a |
Glycerol (g/L) | 6.10 ± 0.11 b | 5.84 ± 0.16 b | 7.65 ± 0.22 a |
Colour intensity (CI) | 12.93 ± 0.33 b | 16.84 ± 1.52 a | 13.74 ± 0.24 b |
Tonality (T) | 0.56 ± 0.05 a | 0.51 ± 0.03 a | 0.48 ± 0.09 a |
Catechins (mg/L) | 185.66 ± 9.77 b | 243.92 ± 12.72 a | 230.00 ± 7.93 a |
Acetaldehyde (mg/L) | 27.60 ± 2.62 a | 24.73 ± 1.55 a | 10.80 ± 0.80 b |
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Testa, B.; Coppola, F.; Iorizzo, M.; Di Renzo, M.; Coppola, R.; Succi, M. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking. Beverages 2024, 10, 88. https://doi.org/10.3390/beverages10030088
Testa B, Coppola F, Iorizzo M, Di Renzo M, Coppola R, Succi M. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking. Beverages. 2024; 10(3):88. https://doi.org/10.3390/beverages10030088
Chicago/Turabian StyleTesta, Bruno, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, and Mariantonietta Succi. 2024. "Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking" Beverages 10, no. 3: 88. https://doi.org/10.3390/beverages10030088