Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts

• Main Authors: A. Sorrentino, F. Boscaino, R. Cozzolino, M.G. Volpe, E. Ionata, S. Guerriero, T. Picariello, F. La Cara
• Format: Article
• Language: English
• Published: AIDIC Servizi S.r.l. 2013-06-01
• Series: Chemical Engineering Transactions
• Online Access: https://www.cetjournal.it/index.php/cet/article/view/6701

Fiano cultivar is widespread in the South of Italy and is the most representative white wine variety in the Campania region designated as DOCG (Denomination of Controlled and Guarenteed Origin). For many years, wines have been produced by natural fermentation carried out by non-Saccharomyces and Saccharomyces yeasts originate from both the grapes and the cellar. Recently, non-Saccharomyces yeasts role in the wine production has been reassessed, consequently to the contribution that they give in the first part of the fermentation process which positively influences the qualitative features of the wine flavor, that is notoriously ‘‘the backbone’’ of the wine quality. It is therefore critical to increase and improve such aromas in order to characterize the typicalness of the native vineyards. The aim of this study was the selection of both non-Saccharomyces and Saccharomyces yeasts, native of Fiano grape and must. Among them, two indigenous strains, Hanseniaspora guilliermondii and Saccharomyces cerevisiae, were selected to prepare new different combination of autochthonous selected yeast strains to compare with commercial yeast S. cerevisiae. These combinations were applied for experimental cellar wine productions and the new starters showed some peculiar aroma production compared to commercial yeast. Moreover, in order to evaluate the aromatic profiles, the different wine samples were characterized by Solid Phase Micro Extraction–Gas Chromatography/Mass Spectrometry (SPME-GC/MS) technique. The results showed that the two native strains successfully dominated the fermentation process and contributed to improve the wines aromatic profiles.