H-6
Tuesday,August28,2012 8allroom D
Optimal use of
Hanseniaspora
peculiarities in winemaking
Andrea Caridi and Rossana Sidari
Department of Agro-Forestry and Environmental Sciences and Technologies (DiSTAfA),
Mediterranea University,Reggio Calabria, Italy acaridi@unirc.it
The genusHanseniaspora includes apiculate yeasts that not only produce ethanol during fermentation, but also high amounts of acetic acid, which, although varying from strain to strain, prevent their use as single wine starters (Caridi et al., 1991). Several studies show that the unacceptably high volatile acid production by some Hanseniaspora species does not occur when these yeasts are grown in mixed culture with Saccharomyces cerevisiee (Fleet 2008). This research aims at verifying the possibility to employ selected strains of the genus Hanseniaspora as single wine starters valorizing their weak point - the high production of volatile acidity - to obtain citrus wine characterized by a very high content in f1avored and volatile compounds, including acetic acido Then the citrus wine may be oxidized by selected acetic acid bacteria to produce a much appreciated citrus vinegar (Caridi 2005). Twenty-nine Calabrian strains of Hanseniaspora sp. and 4 control strains of Saccharomyces cerevisiae were selected using two difterent juice combinations: A) mix of bergamot (Citrus bergamia Risso) juice and grape must from dried grapes [ratio 1:2] - pH 2.94, °brix 20.80, and B) bergamot juice with the addition of saccharose - pH 2.94, °brix 20.80. The juices were prepared and immediately inoculated in duplicate with the yeast strains. The fermentations were studied determining the weight loss caused by C02 production. When the C02 production finished the wines were analyzed. On the whole, the results demonstrate the possibility to employ selected strains of the genus Hanseniaspora as single starter culture in winemaking. The excellent results obtained may be further implemented by genetic improvement: since Hanseniaspora produces ascospores, this research will continue by segregation and breeding of the best selected strains.
References:
1. Caridi A. et al. -Oenological characteristics ofHanseniaspora guilliermondii. Vini d'Italia, 33, 51-57, 1991 (in Italian).
2. Caridi A. - Fruit vinegars based on citrus wines. International Symposium on Vinegars and Acetic Acid Bacteria, Reggio Emilia (Italy), 8-12 May 2005.
3. Fleet G.H. VVineyeasts for the future. FEMS Yeast Res, 8, 979-995, 2008.
The authors thank Consorzio del Bergamotto (Reggio Calabria, Italy) for its partnership in this study.
