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Link to original content: http://pubmed.ncbi.nlm.nih.gov/27777448/
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness - PubMed Skip to main page content
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. 2016 Sep;53(9):3424-3436.
doi: 10.1007/s13197-016-2306-9. Epub 2016 Oct 5.

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

Sofia Lalou  1 , Angela Capece  2 , Fani Th Mantzouridou  1 , Patrizia Romano  2 , Maria Z Tsimidou  1
Affiliations

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

Sofia Lalou et al. J Food Sci Technol. 2016 Sep.

Abstract

In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests. The enological characteristics studied were acetic acid and H2S production, foaming and flocculation ability and key enzymatic activity. PCR-RFLP analysis revealed only the presence of Saccharomyces cerevisiae and Hanseniaspora uvarum among the 14 predominant osmophilic yeast isolates. Tolerance to both HMF and furfural was found strain- and dose-dependent and was suggested as a critical factor in the pre-selection of yeast starters. The most tolerant yeasts to these stress factors, a S. cerevisiae and a non-Saccharomyces strains, showed satisfactory growth in the presence of high glucose and acetic acid content (up to 600 g/L and 2 % w/w, respectively) and desirable enological characteristics. Results from the comparative evaluation of the fermentative aptitude of these strains with a commercial wine strain highlighted that the isolates had glucophilic behaviour and ability to produce desirable amounts of ethanol (100-120 g/kg) in short time (~20 d). The key volatiles useful for varietal discrimination and differentiation between the BVs and the traditional ones were also evaluated.

Keywords: 5-Hydroxy-methyl-furfural tolerance; Balsamic vinegar; Concentrated grape must fermentation; Glucophilicity; Osmophilicity; Yeast starter selection.

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Figures

Fig. 1
Fig. 1
Survival of yeast isolates grown on YPDA plates supplemented with different concentrations of a HMF and b furfural. Error bars represent the standard deviation (sd) of the mean value (n = 3)
Fig. 2
Fig. 2
Fermentation kinetics of a yeast growth, b ethanol production and c glucose and fructose consumption of the selected strains 121, 143, F13 and the commercial yeast strain DV10 in concentrated grape must (CGM) at 25 °C). Error bars represent the standard deviation (sd) of the mean value (n = 3)
Fig. 3
Fig. 3
Growth curves of the selected yeast strains 121, 143 and F13 in response to a 200 g/L, b 400 g/L and c 600 g/L glucose. Experimental data are given with empty symbols and predicted values from the modified Gompertz model with lines. [as inset table the responding growth parameters. *Mean value of three independent experiments ± standard deviation (sd); Mean values in the same column with the same superscript indicate that there are no significant differences between them (p < 0.05)]
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