Required characteristics for yeast strains for the production of natural white table wines and sparkling wines with high hygienic properties
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SOLDATENCO, Olga; STOLEICOVA (VASIUCOVICI), Svetlana; MORARI, Boris; BARSOVA, Oxana. Required characteristics for yeast strains for the production of natural white table wines and sparkling wines with high hygienic properties. In: Microbial Biotechnology. Ediția 3, 12-13 octombrie 2016, Chișinău. Chișinău, Republica Moldova: Institutul de Microbiologie şi Biotehnologie, 2016, p. 109.
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Microbial Biotechnology
Ediția 3, 2016
Conferința "Microbial Biotechnology"
Chișinău, Moldova, 12-13 octombrie 2016

Required characteristics for yeast strains for the production of natural white table wines and sparkling wines with high hygienic properties


Pag. 109-109

Soldatenco Olga, Stoleicova (Vasiucovici) Svetlana, Morari Boris, Barsova Oxana
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 14 martie 2019



Teza

The problem of food security is a relatively new concept, which was developed in the early 70th of the 20th century and involves its definition, which refers to the quality of food, including wine. The hygienic or sanitary quality is given by the fact that an aliment should not be harmful, as result it should be away from chemical and bacteriological toxicity (without any dangerous microorganisms). In wines, the toxic products are considered to be: methylic alcohol, biogenic amines, ethyl carbamate, Ochratoxin A, aldehydes, etc. The content of these compounds depends on the quality of grapes and the conditions of fermentation, storage and strains of used yeasts. The Report of the World Commission on Environment and Development “Our Common Future” (Brundtland report) dealing with the very important topic – food safety, simultaneous launched the concepts of «sustainable development» and «traceability» providing the possibility to trace the origin and modality of processing of the food products. Thus, globalization of the food chain determines the constant apparition of new provocations and risks for consumer’s health and interests. In this context, the main objective of the European Union (EU) policy regarding the food safety is to achieve the highest possible degree of protection of human health and consumer interests in relation to food. Within the framework of The International Organisation of Vine and Wine a commission for examination of the problems of wines food safety and the influence on the consumer health called „Santé et securité” was created. In this committee are examined, studied and regulated substances with harmful effect on human health such as biogenic amines (obtained by enzymatic decarboxylation during technological processes), the maximum concentration of which in wines constitutes 10 mg/dm3. Currently the global wine industry is ready to use advanced technologies for the production of wines with a high hygienic properties. One of the main indicators of wine quality is low content of toxic substances (biogenic amines, methanol, ethyl carbamate, ochratoxin A, etc.). Based on all above mentioned, yeast strains used for the production of natural wine must meet certain requirements: 1. Technological: high degree of fermentation; alcohol tolerance; resistance to high concentrations of sulphur dioxide; flocculation and rapid sedimentation capacity; Killer factor; vital activity at low temperatures. 2. Quality: minimum formation of volatile acids; low H2S synthesis; malic acid cleavage; low synthesis of SO2 acceptors such as: acetaldehyde, pyruvic acid, etc.; maximum formation of glycerol; autolysis capacity at low temperatures; Natural wine yeasts must be active at advanced acidity (pH 2.8–3.2) and the concentration of alcohol within 10–12-% vol., resistant to high concentrations of SO2 (100 mg/dm3), cold resistant, be able to form valuable substances emphasizing the quality, flavor and taste of wine, producing low content of unwanted substances – aldehydes, etc. Selection, scientific and experimental argumentation of yeast strains for the production of natural white table wines and sparkling wines with high hygienic properties will lead to elaboration of technological regimes with their subsequent implementation in winemaking industry for the production of high quality wines, which will contribute to growth demand.