The present study investigated chemical and sensory properties of Malvasia delleLipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerantstrain of Saccharomyces uvarum, characterized by low levels of acetic acid production. Inparticular, experimental wine was tested for volatile acidity and for aromatic profile bygas-chromatography and the results were compared with the same wine produced with acommercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess theidentification of experimental wine as Malvasia delle Lipari by defining its sensory profile.Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcoholcontent and higher total acidity. Moreover, differences in the aroma profile could be ascribedto different characteristics of the yeasts. Concerning sensorial analysis, the panel assignedhigher scores in positive attributes to the wine fermented with S. uvarum.

Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine

Muratore, Giuseppe;Caggia, Cinzia;Restuccia, Cristina
2007-01-01

Abstract

The present study investigated chemical and sensory properties of Malvasia delleLipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerantstrain of Saccharomyces uvarum, characterized by low levels of acetic acid production. Inparticular, experimental wine was tested for volatile acidity and for aromatic profile bygas-chromatography and the results were compared with the same wine produced with acommercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess theidentification of experimental wine as Malvasia delle Lipari by defining its sensory profile.Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcoholcontent and higher total acidity. Moreover, differences in the aroma profile could be ascribedto different characteristics of the yeasts. Concerning sensorial analysis, the panel assignedhigher scores in positive attributes to the wine fermented with S. uvarum.
2007
Malvasia delle Lipari DOC wine; Saccharomyces uvarum; volatile acidity
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/52040
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