Study of the Influence of Different Yeast Strains on Red Wine Fermentation with NIR Spectroscopy and Principal Component Analysis

Antonio Domenico Marsico, Rocco Perniola, Maria Francesca Cardone, Matteo Velenosi, Donato Antonacci, Vittorio Alba and Teodora Basile
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Antonio Domenico Marsico: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Rocco Perniola: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Maria Francesca Cardone: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Matteo Velenosi: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Donato Antonacci: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Vittorio Alba: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy
Teodora Basile: Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Turi (BA) 70010, Italy

J, 2018, vol. 1, issue 1, 1-15

Abstract: Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in winemaking to carry on the fermentation process, some non- Saccharomyces species have recently gained attention due to their ability to produce various metabolites of oenological interest. The use of different yeasts strains usually results in wines with different sensory properties, despite being obtained from the same grape variety. In this paper, we tested the feasibility of using near-infrared spectroscopy (NIR) to discriminate among red wines from three different grape varieties produced with pure S. cerevisiae or by mixed fermentation with a promising non- Saccharomyces yeast, namely the Starmeriella bacillaris , which usually yields wines with significant amounts of glycerol and low levels of ethanol, acetic acid, and acetaldehyde. A principal component analysis (PCA) performed on the NIR spectra was used to search for differences in the samples. The NIR results have been compared with both basic wine parameters and sensory analysis data.

Keywords: alcoholic fermentation; Saccharomyces cerevisiae; Starmerella bacillaris; NIR spectroscopy; Negramaro; Primitivo; Aleatico nero (search for similar items in EconPapers)
JEL-codes: I1 I10 I12 I13 I14 I18 I19 (search for similar items in EconPapers)
Date: 2018
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