2 research outputs found
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production
The present work was undertaken to evaluate the effect of the natural winemaking on
the microbial and chemical composition of Marsala base wine. To this purpose, a
large-scale vinification process of Grillo grape cultivar was monitored from harvesting
to the final product. Total yeasts (TY) showed a rapid increase after must pressing and
reached values almost superimposable to those registered during the conventional
winemakings. Lactic acid bacteria (LAB) were registered at the highest levels
simultaneously to yeast growth at the beginning of the process. Saccharomyces
cerevisiae was the species found at the highest concentrations in all samples
analysed. Several strains (n= 16) was registered at high levels during the alcoholic
fermentation and/or aging of wine; only two of them were detected on the grape
surface. Lactobacillus plantarum was the LAB species most frequently isolated during
the entire vinification process. Ethanol content was approximately 14% (v/v) at the end
of vinification. The value of pH did not greatly vary during the process and the volatile
acidity (VA) was detected at low concentrations during the entire transformation. The
concentration of malic acid rapidly decreased during the AF; on the other hand, lactic
acid showed an irregular trend during the entire process. trans-caffeil tartaric acid was
the most abundant hydroxycinnamoyl tartaric acid and volatile organic compounds
(VOC) were mainly represented by isoamylic alcohol and isobutanol