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Giuseppina Paola Parpinello, Arch Gen Intern Med 2018, Volume 2 | DOI: 10.4066/2591-7951-C6-017
NEW CHALLENGING YEASTS IN ENOLOGY:
THE CASE OF
SACCHAROMYCES
EUBAYANUS
Giuseppina Paola Parpinello
University of Bologna, Italy
A
mong themicroorganisms that take part in the vinification process, yeasts
play a role of primary importance as they are responsible for sensory
properties. Saccharomyces cerevisiae and the related species of Saccharo-
myces bayanus are considered the most important yeasts for the fermenta-
tion process and, as a consequence they have become the species around
which the starter culture technology has developed. The alcoholic fermenta-
tion has considered as a key process, whereby the winemakers can modulate
the character and quality of the wine, through an optimal management of the
yeast, and at the same time can strategically shape wines according to mar-
ket changes. In this view the research and developments departments have
been facing an increasing demand for new and better yeast strains, which
can be used in the production of different types of wine, characterized by a
strong stylistic distinction. In this study we investigated the potential of
Sac-
charomyces eubayanus
CBS 12357 in fermentation of Chardonnay musts at
different temperatures (10, 16, 26°C). The technological characteristics of
Saccharomyces eubayanus
were compared in two following vintages to those
of two Saccharomyces cerevisiae commercial strains widespread within the
enology sector. Several analyses were carried out during fermentation ad well
ad in the final wines. The fermentation kinetics and the yeast cell loads were
monitored. The enological parameters as well as the aromatic and sensory
profiles were determined in the final wines. The obtained results showed the
great cryotolerance of
Saccharomyces eubayanus
which resulted, at 10 and
16°C, able of faster fermentations compared to Saccharomyces cerevisiae
commercial yeast. Moreover
Saccharomyces eubayanus
produced wines
characterized by a specific volatile molecule fingerprinting. The results sug-
gest that
Saccharomyces eubayanus
can be a valid alternative in winemaking.
Giuseppina Paola Parpinello has her PhD in microbial bio-
technology since 2006 and is assistant professor at the
University of Bologna, Italy where she teaches “Chemi-
cal and Sensory Analyses of Wines”, “Wine Tasting” and
“Wine Technology”. She worked in leading international
institutions worldwide (Canada, USA, Chile, New Zea-
land) for about 3 years. Her research mainly focuses on
Winemaking processes; chemical and sensory evalua-
tion of fruit juices and fermented beverages; analytical
techniques: UV-Vis, IR, HPLC, IC, MECK, GC-MS, elec-
tronic nose, statistical analysis and correlation between
analytical techniques and sensory data. Parpinello has
over 100 publications in journals focusing on quality and
process of beverages, in particular wine and her publica-
tion
h-index
is 22.
giusi.parpinello@unibo.itBIOGRAPHY