Journal article published in Food Research International, volume 122, pp. 392–401.

Authors: Vasileios Englezos, Matteo Pollon, Kalliopi Rantsiou, Anne Ortiz-Julien, Riccardo Botto, Susana Río Segade, Simone Giacosa, Luca Rolle and Luca Cocolin.

Abstract

The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biological application to modulate wine composition. This application implies a detailed understanding of yeast–yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten commercial S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fer- mentations had significantly lower levels of ethanol, acetic acid and ethyl acetate, and showed higher amounts of glycerol, higher alcohols and esters compared to pure S. cerevisiae control fermentations. This study reveals the importance of S. cerevisiae strain choice on the chemical composition of the wines produced from mixed culture fermentations with Starm. bacillaris.

Key words non-Saccharomyces, Starmerella bacillaris, mixed fermentation, yeast interactions, extracellular metabolites

BibTeX entry: click to show

@article{
	2318_1700644,
	url = {https://hdl.handle.net/2318/1700644},
	author = {Englezos, Vasileios and Pollon, Matteo and Rantsiou, Kalliopi and Ortiz-Julien, Anne and Botto, Riccardo and Río Segade, Susana and Giacosa, Simone and Rolle, Luca and Cocolin, Luca},
	title = {Saccharomyces cerevisiae--Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations},
	year = {2019},
	journal = {Food Research International},
	volume = {122},
	abstract = {The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biological application to modulate wine composition. This application implies a detailed understanding of yeast--yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten commercial S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fer- mentations had significantly lower levels of ethanol, acetic acid and ethyl acetate, and showed higher amounts of glycerol, higher alcohols and esters compared to pure S. cerevisiae control fermentations. This study reveals the importance of S. cerevisiae strain choice on the chemical composition of the wines produced from mixed culture fermentations with Starm. bacillaris.},
	keywords = {non-Saccharomyces, Starmerella bacillaris, mixed fermentation, yeast interactions, extracellular metabolites},
	doi = {10.1016/j.foodres.2019.03.072},	
	pages = {392--401}
}

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