IVlntcmatìonal Conference011Envircnmcntal,Industriai and Applicd Microbiology(BioMicroWorld2011) Torremolincs (Spain),14·16 September2011
F
e
rmentation
of mu
s
t from bla
c
k
g
rape
s
: win
e s
t
a
rter role in n
a
tur
a
l
a
nti
ox
id
a
n
t
po
we
r
ev
olu
ti
on
A.Caridì', R.Sldarì', G.Daniele', R.Libanio', A.DeBruno', A. Piscopo' andM.Poiana'
'Departmentof"Scicnze eTecnologieAgro-ForestalieAmbientali","Mediterranea" UniversityorReggioCalabria, Italy
'Depaltmentof"Biotecnologieper ilMonitoraggioAgroalimentaree Ambientale","Mediterranea" UniversityofReggio
Calabria,Italy
Wine antioxidant activity variesconsiderably depending 011 gl'apecultivar, environmental factors invineyard, andwineprocessing techniques. Only afewstudieshave evaluated the effectofwinemaking techniques and
yeasts on the antioxidant activity of wines. Among the different methodologies proposed to assess the
antioxidant activity, DPPH (2,2-diphenyl-l-piclylhydrazyl) method can berecommended; 50% of the total radicalscavenging activity inl'edwinesisattributedtopolymeric phenolic cornpounds.
The aim ofthis workwas to studyyeast strainvariability to conferhigh antioxidant activity tol'edwineusing 5
hybrid strainsofSaccharomyces cerevisiae, obtainedduringthePRIN 2007project: "Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity ",
Regarding the wine antioxidant activity, the 5hybrids: RC029A-lDxRE078C-IC IH'>, RC029B-ICxRE078C -ICIH2>, RC029B-ICxRC039C-I CIHJ), RC029B-ICxNA093B-ICIH4), and RE049B-IAxNA093B-I CIH5) were
compared tothe cornmercial strain S.cerevisiae Fl5 Zyrnaflore (Laffort CEnologie), selected for l'ed wine
production. Winemaking trialsusing blackgrapes fromthe Calabrian cultivars Magliocco, Gaglioppo, Nerello
calabrese andMa/vasia nera wereperformed. Grapes weredestemmed, crushedand inoculated with5%of48-h
precultures ofeach strain. Wineswereanalysed for:ethanol content, colour, colour intensity andtint,Foli
n-Ciocalteuindex, %ofDPPH inactivation,and totalascorbic acidequivalents(TAA) expressedas rng/mL.
Resultsdemonstrate thatyeast significantly modifies wine antioxidant activity indifferentwaysaccording tothe grapecultivarused. [n detail,for theMagliocco cultivar the TAA contentofthewineproduced usingthe F15 Zymaflore strainis significantly higher thantheTAA contentofthe winesproduced using4 outthe5hybrids. Regarding theGaglioppo cultivar, results varybetween thetwowineries involved inthe study.Inthefirst-one,
no hybrid produces wines with a TAA content significantly different from wine produced using the FI5
Zymaflore strain. In the second-one, 4 out the5wines produced using thehybrids exhibit a TAA content
significantly lowerthaninwineproduced usingtheFI5 Zymaflore strain.FortheNerello calabrese cultivar the
TAAcontent ofthewines produced using theH3 and H4strains are significantly higher than inthewine
produced usingFl5 Zyrnaflore strain.FortheMa/vasia nera cultivar theTAA content ofthe winesproduced usingtheH3 and H5 strains aresignificantly higherthan inthe wineproducedusingFI5 Zymaflore strain;in contrast, theTAA content of thewine produced using theH2 strain is significantly lower than inthewine produced usingFI5 Zymaflore strain.
Inconclusion, itseemsadvantageous toselect yeastsrarter cultures forwinemaking infunctionoftheir positive
correlationwithtotalantioxidant activity.
This research wassupported byPRTN2007 "Wine strain improvement strategies toenhance l'edwine safety based onparietal adsorption activity" andbyCalabria Region, Research Fund APQ, Action 2,Laboratories L1PAC,QUASIORA, andAGROMATER (A.Caridi). Theauthors wouldliketothank: Azienda Agrituristica
Contessa, Azienda Vinicola Malaspina Consolato, Cantina Caparra & Siciliani, Azienda Agricola Murace
Cosimo,AziendaAgricolaFratelliZagarellafortheirkindcollaboration andparticipation inthis study. Keywords DPPH;naturaIantioxidant power;redwinemaking; wine yeastselection
