The impact of a <i>Saccharomyces cerevisiae</i> bio-protective strain during cold static clarification on Catarratto wine

Enrico Viola; Vincenzo Naselli; Rosario Prestianni; Antonino Pirrone; Antonella Porrello; Filippo Amato; Riccardo Savastano; Antonella Maggio; Micaela Carusi; Venera Seminerio; Valentina Craparo; Azzurra Vella; Davide Alongi; Luca Settanni; Giuseppe Notarbartolo; Nicola Francesca; Antonio Alfonzo; Enrico Viola; Vincenzo Naselli; Rosario Prestianni; Antonino Pirrone; Antonella Porrello; Filippo Amato; Riccardo Savastano; Antonella Maggio; Micaela Carusi; Venera Seminerio; Valentina Craparo; Azzurra Vella; Davide Alongi; Luca Settanni; Giuseppe Notarbartolo; Nicola Francesca; Antonio Alfonzo

doi:10.3934/microbiol.2025003

AIMS Microbiology

2025, Volume 11, Issue 1: 40-58. doi: 10.3934/microbiol.2025003

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Research article

The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine

1.
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
2.
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Bldg. 16, 90128, Palermo, Italy
3.
Az. Agr. G. Milazzo - Terre Della Baronia S.r.l., S.S. 123 km. 12+70, 92023, Campobello di Licata, Italy

Received: 17 June 2024 Revised: 13 December 2024 Accepted: 23 December 2024 Published: 09 January 2025

The study aimed to evaluate the impact of the early addition of a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach aimed to reduce the dissolved oxygen in the grape must, thus preserving the wine characteristics. Two different treatments were settled: Trial A, where sulphite or other substances were not added during pressing; and Trial B, where a S. cerevisiae strain was added at the pressing stage. The chemical parameters were determined through an enzymatic analyzer, which indicated a faster fructose consumption compared to the glucose in Trial A. The plate counts were measured to monitor the microbial groups during vinification. Both treatments showed regular trends with respect to the Saccharomyces population. Trial B exhibited a higher oxygen consumption compared to the control trial, especially in the early stages of winemaking. This was determined through a dissolved O₂ analysis. Furthermore, Trial B had lower absorbance values at the post-pressing and pre-clarification stages. Both the dissolved oxygen and the absorbance analyses underscored the positive impact of the S. cerevisiae HD A54 strain in protecting against oxidative processes in the grape musts at the pre-fermentative stage. The analysis of volatile organic compounds detected 30 different compounds, including alcohols and esters. Trial B had higher alcohol levels, particularly hydroxyethylbenzene (135.31 mg/L vs. 44.23 mg/L in Trial A). Trial A had almost a four times higher ethyl acetate concentration than Trial B, which is an indicator of oxidation. Interestingly, Trial B showed higher concentrations of 3-methyl-butyl acetate and 2-phenylethyl acetate, which are molecules that correspond to fruity (banana) and floreal (rose) aromas, respectively. Regarding the sensory analysis, Trial B received better scores for the fruity and floral attributes, as well as the overall wine quality.
- bio protection,
- Saccharomyces cerevisiae,
- sulphite-free,
- dissolved O₂,
- sensory attributes,
- absorbance
Citation: Enrico Viola, Vincenzo Naselli, Rosario Prestianni, Antonino Pirrone, Antonella Porrello, Filippo Amato, Riccardo Savastano, Antonella Maggio, Micaela Carusi, Venera Seminerio, Valentina Craparo, Azzurra Vella, Davide Alongi, Luca Settanni, Giuseppe Notarbartolo, Nicola Francesca, Antonio Alfonzo. The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine[J]. AIMS Microbiology, 2025, 11(1): 40-58. doi: 10.3934/microbiol.2025003

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Abstract

The study aimed to evaluate the impact of the early addition of a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach aimed to reduce the dissolved oxygen in the grape must, thus preserving the wine characteristics. Two different treatments were settled: Trial A, where sulphite or other substances were not added during pressing; and Trial B, where a S. cerevisiae strain was added at the pressing stage. The chemical parameters were determined through an enzymatic analyzer, which indicated a faster fructose consumption compared to the glucose in Trial A. The plate counts were measured to monitor the microbial groups during vinification. Both treatments showed regular trends with respect to the Saccharomyces population. Trial B exhibited a higher oxygen consumption compared to the control trial, especially in the early stages of winemaking. This was determined through a dissolved O₂ analysis. Furthermore, Trial B had lower absorbance values at the post-pressing and pre-clarification stages. Both the dissolved oxygen and the absorbance analyses underscored the positive impact of the S. cerevisiae HD A54 strain in protecting against oxidative processes in the grape musts at the pre-fermentative stage. The analysis of volatile organic compounds detected 30 different compounds, including alcohols and esters. Trial B had higher alcohol levels, particularly hydroxyethylbenzene (135.31 mg/L vs. 44.23 mg/L in Trial A). Trial A had almost a four times higher ethyl acetate concentration than Trial B, which is an indicator of oxidation. Interestingly, Trial B showed higher concentrations of 3-methyl-butyl acetate and 2-phenylethyl acetate, which are molecules that correspond to fruity (banana) and floreal (rose) aromas, respectively. Regarding the sensory analysis, Trial B received better scores for the fruity and floral attributes, as well as the overall wine quality.

Acknowledgments

The support for this research was provided through different funding that were used to support and develop different and separate parts of total research. There was no overlap in the use of funds for the same activity. The funding sources were: (i) PSR-Rural Development Program Sicily 2014/2022-Sub-measure 16.01 “Support for the establishment and management of operational groups of the EIP on agricultural productivity and sustainability”-DDG. no. 5428 of 29/12/2021, project title: “Aromaticity and Longevity of Catarratto: Innovation in Field and Cellar based on Biodiversity, Subproducts and High Sustainability Bio-technologies”. Grant number: 24250128113; (ii) Project PRIMA MEDIET4ALL−“Transnational Movement to Support the Sustainable Transition towards a Healthy and Eco-friendly Agri-Food System through the Promotion of MEDIET and its Lifestyle in Modern Society.”−Transnational call PRIMA Partnership for Reaserch and Innovative in the Mediterranean Area-Call 2022, Tematic Area 3-Food value chain: Topic 2.3.1-2022 (RIA) Enabling the transition to healthy and sustainable dietary behaviour. Grant number: B73C23000060001; (iii) Supply Chain and District Contracts (5th call) project “White Wine Identity: new horizons for an integrated and sustainable development of the Italian white wine supply chain”, which was funded by the Ministry of Agriculture, Food Sovereignty and Forests. Grant number: PRI-1058; (iv) Convenzione di ricerca: “Biotecnologie Sostenibili per il Miglioramento della Qualità Tecnologia e Sensoriale dei Vini” tra Dipartimento di Scienze Agrarie, Alimentari e Forestali (SAAF) e HTS Enologia di Luigi Scavone; prot. 5574 04/10/2021; CON 0404.

Conflict of interest

The authors declare no conflict of interest.

Author contributions

Conceptualization, N.F., G.M. and A.A.; methodology, A.M. and A.Po.; software, R.P. and V.N.; validation, N.F., A.A. and G.M.; formal analysis, V.C., E.V., D.A., A.V., V.S. and A.Pi.; investigation, V.C., R.P., F.A. and G.N.; resources, N.F., F.A. and G.N.; data curation, E.V., V.C., M.C., R.P. and A.A.; writing—original draft preparation, E.V., R.P., A.A. and L.S.; writing—review and editing, N.F., A.A., G.M. and L.S.; visualization, A.A. and N.F.; supervision, A.A., N.F. and G.M.; project administration, N.F.; funding acquisition, N.F. All authors have read and agreed to the published version of the manuscript.

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