Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

  • P. Giaramida Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • G. Ponticello Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • S. Di Maio Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • M. Squadrito Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy Regione Siciliana, Assessorato Regionale Risorse Agricole e Alimentari, Centro per l’Innovazione della Filiera Vitivinicola “Ernesto Del Giudice”, Contrada Bosco 421-91025 Marsala (TP), Italy
  • G. Genna Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • E. Barone Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • A. Scacco Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • O. Corona Dipartimento Sistemi Agro-Ambientali (SAGA), University of Palermo, viale delle Scienze Edificio 4, 90128, Palermo, Italy
  • G. Amore Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • R. di Stefano Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy
  • D. Oliva Istituto Regionale del Vino e dell’ Olio (IRVO), via Libertà 66, 90143 Palermo, Italy

Abstract

We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast
strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola
and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines
obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in
2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation
of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain,
while the second was dominated by the indigenous S. cerevisiae yeasts coming from the grapes and/or the
winery. In both years the Cz3 wines contained less alcohol and more glycerol than those made with the
commercial yeast strains or those obtained by spontaneous fermentation. Triangle tests showed that a
sensorial difference between wines could only be achieved through the utilisation of Cz3.
Published
2016-11-02
Section
Articles