Journal article published in LWT – Food Science and Technology, volume 73, pp. 567–575.

Authors: , , , , , , , and .

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.

Key words: Non-Saccharomyces; Starmerella bacillaris; Wine fermentation; Mixed fermentation; Aroma

BibTeX entry: click to show

@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 = {dx.doi.org/10.1016/j.lwt.2016.06.063},	
	pages = {567--575}
}

View or request article

You can find the postprint version of this article in the Open Access Repository of the University of Torino:
IRIS-AperTO record 2318/1591718

View the final version at publisher:
doi:dx.doi.org/10.1016/j.lwt.2016.06.063

File not available?

You can contact me and request this article through the following form:





2019 Simone Giacosa

Tema di Anders Norén

Cookie and privacy policy. This website uses only technical cookies which are essential for the proper operation of the website. User data is kept indefinetely and used exclusively for the website operation. Users may contact the site owner for further information regarding this policy, for data or removal requests.