Per migliorare le proprietà della spuma

L’inoculo sequenziale Torulaspora-Saccharomyces nella spumantizzazione

Non-Saccharomyces e Sacchharomyces in collaborazione

Tra gli indicatori principali per determinare la qualità dei vini spumanti ci sono, assieme alle innumerevoli sfaccettature di gusto e aroma, l'effervescenza e la stabilità della spuma. I vini spumanti di qualità presentano una spuma bianca e compatta, generata dalla presenza di numerose file di bollicine fini che, una volta raggiunta la superficie, formano una corona stabile (Maujean, 1989; Ligier-Belair, 2001). Il meccanismo è condizionato dall'equilibrio tra l’accrescimento delle bollicine e la loro distruzione sulla superficie (Moreno-Arribas et al., 1996). Tuttavia, l'effervescenza e la spuma non sono solo degli indicatori estetici, ma hanno anche un effetto rilevante sulla percezione al palato (Vanrell, 2002). In numerose pubblicazioni scientifiche sono stati enumerati i vantaggi del coinoculo o inoculo sequenziale di lieviti non-Saccharomyces come T. delbrueckii, M. pulcherrima, C. zemplinina, Hanseniaspora spp. e P. kluyveri (Jolly et al., 2014) per migliorare qualità e complessità dei vini, con effetti positivi su profilo aromatico, contenuto in glicerolo, polisaccaridi, mannoproteine e sul livello di acidità volatile (Ciani e Comitini 2011; Loira et al. 2014, Zara et al. 2014). Alcuni ceppi di non-Saccharomyces sono disponibili commercialmente sotto forma di LSA (lievito secco attivo) e recentemente è stato sperimentato l’inoculo sequenziale di Torulaspora delbrueckii e Saccharomyces cerevisiae in prima fermentazione come strumento per migliorare le proprietà della spuma nella produzione dei vini spumanti (Gonzalez-Royo et al. 2015; Medina-Trujillo et al. 2017A).

L'ARTICOLO COMPLETO E' PUBBLICATO A PAGINA 44 DI VVQ 5/2018 (LUGLIO).

Per approfondire

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