Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

被引:473
作者
Comitini, Francesca [1 ]
Gobbi, Mirko [1 ]
Domizio, Paola [2 ]
Romani, Cristina [2 ,3 ]
Lencioni, Livio [2 ]
Mannazzu, Ilaria [4 ]
Ciani, Maurizio [1 ]
机构
[1] Univ Politecn Marche, Sez Microbiol Alimentare Ind & Ambientale, Dipartimento SAIFET, I-60131 Ancona, Italy
[2] Univ Florence, Dipartimento Biotecnol Agr, I-50144 Florence, Italy
[3] Consorzio Tuscania, I-50100 Florence, Italy
[4] Univ Sassari, Dipartimento Sci Ambientali Agr & Biotecnol Agroa, I-07100 Sassari, Italy
关键词
Non-Saccharomyces selection; Mixed fermentation; Torulaspora delbrueckii; Lachancea (Kluyveromyces) thermotolerans; Candida zemplinina; Metschnikowia pulcherrima; Wine yeasts; MIXED CULTURES; KLUYVEROMYCES-THERMOTOLERANS; ENOLOGICAL PROPERTIES; KLOECKERA-APICULATA; ESTER FORMATION; POPULATIONS; BEHAVIOR; STRAINS; GROWTH; GRAPE;
D O I
10.1016/j.fm.2010.12.001
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity for the winemaking industry. From these, we selected four non-Saccharomyces yeasts to combine with starter cultures of Saccharomyces cerevisiae in mixed fermentation trials. The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used. The overall effects of the non-Saccharomyces yeasts on fermentation and wine quality were strictly dependent on the Saccharomyces I non-Saccharomyces inoculum ratio that mimicked the differences of fermentation conditions (natural or simultaneous inoculated fermentation). (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:873 / 882
页数:10
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