Maria Tufariello, Antonino Rizzuti, Lorenzo Palombi, Rosa Ragone, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco
The Champenoise method for the obtainment of sparkling wines is based on “in bottle” re-fermentation driven by few commercial strains belonging to the Saccharomyces cerevisiae species and their exclusive use can cause a flattening of the sensorial profile. In this work, the impact of native selected yeast strains on the chemical profile of sparkling wines has been evaluated through non-targeted metabolomic approach based on HPLC-HRMS and GC-MS techniques. Results showed that yeast strain affects the levels of i) some fermentative compounds as well as of ii) polysaccharides, organic acids, phenolic acids and lipids. Moreover, a HPLC-HRMS/GC-MS correlation analysis permitted to draw a map that constitutes a useful tool to monitor the different patterns of aroma release. Finally, the present work provide original information to modulate positively the quality of regional sparkling wines from minor autochthonous grape varieties using selected microbial resources.
Food Control, 126 (2021) 108099