Articolo su rivista pubblicato in LWT – Food Science and Technology, volume 73, pp. 567–575.

Autori: Vasileios Englezos, Fabrizio Torchio, Francesco Cravero, Fabio Marengo, Simone Giacosa, Vincenzo Gerbi, Kalliopi Rantsiou, Luca Rolle and Luca Cocolin.

Abstract

In recent years there is an increasing global interest for the use of selected non-Saccharomyces yeasts by the winemaking industry, mainly due to their positive contribution to the wine complexity. In this study, Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae were evaluated in mixed (co-inoculated and sequentially) inoculated fermentations with the aim of improving the aroma profile of Barbera wine. The different inoculation protocols and combination of strains tested, influenced the interactions and the fermentation behaviour of the two yeast species. The wines produced with mixed cultures contained higher amounts of glycerol and pleasant esters compared to the wine fermented with S. cerevisiae alone. The use of mixed culture fermentations with selected yeast strains and appropriate inoculation strategies could be considered as a tool to enhance the aroma profile of wines produced from non-floral grape varieties like Barbera.

Parole chiave non-Saccharomyces; Starmerella bacillaris; wine fermentation; mixed fermentation; aroma

codice BibTeX: clicca per mostrare

@article{
	2318_1591718,
	url = {https://hdl.handle.net/2318/1591718},
	author = {Englezos, Vasileios and Torchio, Fabrizio and Cravero, Francesco and Marengo, Fabio and Giacosa, Simone and Gerbi, Vincenzo and Rantsiou, Kalliopi and Rolle, Luca and Cocolin, Luca},
	title = {Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae},
	year = {2016},
	journal = {LWT - Food Science and Technology},
	volume = {73},
	abstract = {In recent years there is an increasing global interest for the use of selected non-Saccharomyces yeasts by the winemaking industry, mainly due to their positive contribution to the wine complexity. In this study, Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae were evaluated in mixed (co-inoculated and sequentially) inoculated fermentations with the aim of improving the aroma profile of Barbera wine. The different inoculation protocols and combination of strains tested, influenced the interactions and the fermentation behaviour of the two yeast species. The wines produced with mixed cultures contained higher amounts of glycerol and pleasant esters compared to the wine fermented with S. cerevisiae alone. The use of mixed culture fermentations with selected yeast strains and appropriate inoculation strategies could be considered as a tool to enhance the aroma profile of wines produced from non-floral grape varieties like Barbera.},
	keywords = {non-Saccharomyces; Starmerella bacillaris; wine fermentation; mixed fermentation; aroma},
	doi = {10.1016/j.lwt.2016.06.063},	
	pages = {567--575}
}

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