期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 199, 期 -, 页码 33-40出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2015.01.009
关键词
Non-Saccharomyces yeast; Starmerella bacillaris; Candida zemplinina; Wine fermentation; Mixed fermentation; Biodiversity
资金
- EU [315065-WILDWINE]
Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines. This application has stimulated the interest of understanding how the non-Saccharomyces yeasts can contribute to the quality of the wines. The study presented here explores the potential use of Starmerella bacillaris (synonym Candida zemplinina) under winemaking conditions. Physiological and genetic characterizations of sixty-three isolates of Storm. bacillaris, previously isolated from four different varieties of grapes, were carried out. Both analyses revealed a low level of diversity between the isolates of Starm. bacillaris, while the fermentation trials in laboratory scale demonstrated the good enological performance of this species. The strong fructophilic character of this species and its ability to produce low quantities of ethanol and acetic add and high amounts of glycerol were confirmed. The results, presented here, demonstrated a potential application of this non-Saccharomyces species in mixed wine fermentations with S. cerevisiae. (C) 2015 Elsevier B.V. All rights reserved.
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