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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Applied microbiology and biotechnology, 2016-06, Vol.100 (12), p.5515-5526 [Peer Reviewed Journal]

Springer-Verlag Berlin Heidelberg 2016 ;COPYRIGHT 2016 Springer ;ISSN: 0175-7598 ;EISSN: 1432-0614 ;DOI: 10.1007/s00253-016-7413-z ;PMID: 26960321

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Title:
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
Author: Englezos, Vasileios ; Rantsiou, Kalliopi ; Cravero, Francesco ; Torchio, Fabrizio ; Ortiz-Julien, Anne ; Gerbi, Vincenzo ; Rolle, Luca ; Cocolin, Luca
Subjects: Agricultural Inoculants ; Applied Microbial and Cell Physiology ; Berries ; Biomedical and Life Sciences ; Biotechnology ; Candida ; Candida - physiology ; Climate change ; Composition ; Ethanol ; Ethanol - analysis ; Fermentation ; Glycerol ; Glycerol - analysis ; Laboratories ; Life Sciences ; Methods ; Microbial Genetics and Genomics ; Microbial Interactions ; Microbiology ; Pilot Projects ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - physiology ; Studies ; Sugar ; Vitaceae ; Wine ; Wine - analysis ; Wineries & vineyards ; Wines ; Yeast
Is Part Of: Applied microbiology and biotechnology, 2016-06, Vol.100 (12), p.5515-5526
Description: Decreasing the ethanol content in wine is a current challenge, mainly due to the global climate change and to the consumer preference for wines from grapes with increased maturity. In this study, a central composite design (CCD) and response surface methodology (RSM) approach was used to investigate the potential application of Starmerella bacillaris (synonym Candida zemplinina ) in combination with Saccharomyces cerevisiae , in mixed (co-inoculated and sequential) cultures, to understand better the mechanism of co-habitation and achieve the objective of reducing the ethanol in wines. Laboratory scale fermentations demonstrated a decrease up to 0.7 % ( v / v ) of ethanol and an increase of about 4.2 g/L of glycerol when S. cerevisiae was inoculated with a delay of 48 h with respect to the inoculation of S. bacillaris. Pilot-scale fermentations, carried out in winemaking conditions, confirmed the laboratory results. This study demonstrates that the combination of strains and inoculation protocol could help to reduce the ethanol content in wines.
Publisher: Berlin/Heidelberg: Springer Berlin Heidelberg
Language: English
Identifier: ISSN: 0175-7598
EISSN: 1432-0614
DOI: 10.1007/s00253-016-7413-z
PMID: 26960321
Source: AUTh Library subscriptions: ProQuest Central
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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Springer-Verlag Berlin Heidelberg 2016 ;COPYRIGHT 2016 Springer ;ISSN: 0175-7598 ;EISSN: 1432-0614 ;DOI: 10.1007/s00253-016-7413-z ;PMID: 26960321

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