Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionallyproduce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve(FPdC) prepared by addition of wine.Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowedto spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholicfermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detectedat the highest concentration throughout AF. The chemical composition of the wines conformed to commercial regulations. Thevolatile organic compounds (VOCs) were mainly represented by diethyl succinate and ethyl lactate, as well as by hexanol andisoamyl alcohol. Principal component analysis of the chemical parameters, VOCs and sensory data showed that the use ofexperimental pied de cuve influenced positively the composition of the final wines.Conclusion: The FPdC had no negative impact on the microbiological and chemical composition of wines, but it affected thediversity of the species S. cerevisiae present during AF and the sensory profile of the final wine.Significance of the Study: This study provided evidence that FPdC accelerates spontaneous AF and influences the sensory profileof red wines.
|Numero di pagine||10|
|Rivista||Australian Journal of Grape and Wine Research|
|Stato di pubblicazione||Published - 2016|
All Science Journal Classification (ASJC) codes