Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

Publication date: Available online 19 November 2018Source: Food Research InternationalAuthor(s): Francesca De Filippis, Maria Aponte, Paola Piombino, Maria Tiziana Lisanti, Luigi Moio, Danilo Ercolini, Giuseppe BlaiottaAbstractNatural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3–5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3–5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds analysis.Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation. S. cerevisiae occurred in all the phases but become dominant only at the end of the process.The odour profiles as evaluate by Quantitative Descriptive Analysis (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stro...
Source: Food Research International - Category: Food Science Source Type: research