INTRODUCTION Wine quality maintenance during the storage is a fundamental aspect for wine producers and consumers. Nowadays, great attention has been given to the light effect, causing detrimental sensory changes of wine; indeed, light can induce off-flavours associated to the light-struck taste (LST)(1). This fault is due to photochemical oxidation processes in which riboflavin (RF) and methionine (Met) play an important role generating methanethiol (MeSH) and dimethyl disulphide (DMDS)(2), responsible of the unpleasant cabbage and onion-like odours that make wine undrinkable. Although it is well-known the contribution of yeasts in the final amount of these compounds in wine, microbiological strategies limiting the LTS defect are not yet available. AIM This study is part of the project "Innovative and sustainable approaches for the prevention of photo-induced defects in white wines and sparkling wines (Enofotoshield)" and, in particular, it aims at providing wineries with alternative microbiological approaches to counteract the LST.
Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines / A. DI CANITO, I. Vigentini, D. Fracassetti, A. Tirelli, R. Foschino. ((Intervento presentato al convegno Macrowine tenutosi a Virtuale : 23-30 giugno nel 2021.
Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines
A. DI CANITO;I. Vigentini;D. Fracassetti;A. Tirelli;R. Foschino
2021
Abstract
INTRODUCTION Wine quality maintenance during the storage is a fundamental aspect for wine producers and consumers. Nowadays, great attention has been given to the light effect, causing detrimental sensory changes of wine; indeed, light can induce off-flavours associated to the light-struck taste (LST)(1). This fault is due to photochemical oxidation processes in which riboflavin (RF) and methionine (Met) play an important role generating methanethiol (MeSH) and dimethyl disulphide (DMDS)(2), responsible of the unpleasant cabbage and onion-like odours that make wine undrinkable. Although it is well-known the contribution of yeasts in the final amount of these compounds in wine, microbiological strategies limiting the LTS defect are not yet available. AIM This study is part of the project "Innovative and sustainable approaches for the prevention of photo-induced defects in white wines and sparkling wines (Enofotoshield)" and, in particular, it aims at providing wineries with alternative microbiological approaches to counteract the LST.Pubblicazioni consigliate
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