Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma.
ABSTRACT The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V(6) strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d'Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensory quality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma.
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ABSTRACT: Over recent decades the average ethanol concentration of wine has increased, due largely to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity and this translates into increased alcohol content in wine. However, high ethanol content impacts on wine sensory properties, reducing the perceived complexity of flavours and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content.Non-conventional yeast, in particular non-Saccharomyces yeast, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes pre-harvest, are present in the early stages of fermentation, but in general are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates, belonging to 24 different genera, for their capacity to produce wine with lower ethanol concentration when used in sequential inoculation regimes with a S. cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by a S. cerevisiae wine strain was the best combination able to produce wine with a lower ethanol concentration than the single-inoculum, wine yeast, control. Sequential fermentations utilising AWRI1149 produced wines with 0.9% (v/v) and 1.6% (v/v) (corresponding to 7.1 g/L and 12.6 g/L) less ethanol concentration in Chardonnay and Shiraz, respectively. In Chardonnay, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines there was a greater total concentration of higher alcohols and reduced total concentration of volatile acids than in control S. cerevisiae wines, whereas the total concentration of esters was not significantly different.Applied and Environmental Microbiology 12/2013; · 3.95 Impact Factor
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ABSTRACT: The fermentation of cider by mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae was carried out to study their effect on the cider quality. The results showed that growth of W. anomalus and S. cerevisiae was affected by each other during co-fermentation process. All the mixed cultures produced statistically the same level of ethanol as S. cerevisiae monoculture. The mixed fermentation could produce more variety and higher amounts of acetate esters, ethyl esters, higher alcohols, aldehydes and ketones. Sensory evaluation demonstrated that ciders obtained from co-fermentation with W. anomalus gained higher scores than ciders fermented by pure S. cerevisiae, especially the co-fermentation culture WS3, WS4, WS6 and WS8. Only 3 days of fermentation with W. anomalus in sequential mixtures was enough to improve the quality of cider. W. anomalus could be used in association with S. cerevisiae to improve the quality of cider. The modulation of inoculation time may provide an effective means of manipulating cider aroma for different characteristics. This article is protected by copyright. All rights reserved.FEMS Yeast Research 06/2014; · 2.46 Impact Factor
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ABSTRACT: Twenty non-Saccharomyces strains were previously tested in pure culture for their ability to grow in 12 % ethanol, their β-glucosidase activity, flocculation, glycerol, ethanol and acetic acid production, fermentation kinetics and their production of volatile compounds. Of these 20 strains, three strains, namely, Pichia anomala UFLA CAF70, P. anomala UFLA CAF119 and Pichia caribbica UFLA CAF733, were evaluated in co-culture with Saccharomyces cerevisiae UFLA CA11. Of the mixed inocula, the mixture of P. caribbica UFLA CAF733 and S. cerevisiae UFLA CA11 gave the highest ethanol concentration (75.37 g/L), the lowest levels of residual glucose (1.14 g/L) and fructose (19.92 g/L), and the highest volumetric productivity (Q (p)) of ethanol. Twenty-three minor volatile compounds were identified in the fermented sugar cane juice. The mixed culture of P. caribbica UFLA CAF733 and S. cerevisiae UFLA CA11 gave the highest concentration of volatile compounds with good sensory descriptors; these compounds included ethyl esters (290.13 μg/L), acetates (715.21 μg/L) and monoterpenic alcohols (195.56 μg/L). This mixed culture also gave the lowest concentration of volatile acids (1774.46 μg/L) and aldehydes (121.10 μg/L). In principal component analysis, the mixed inoculum of UFLA CAF733 and UFLA CA11 was positively characterized by ethyl hexanoate, 2-phenylethanol, linalool, nonanoic acid, ethyl butyrate, phenylethyl acetate, diethylsuccinate, hexanoic acid, and geraniol. In conclusion, we found that clear improvements could be achieved in the fermentation process with mixed, rather than pure, S. cerevisiae culture. The use of the non-Saccharomyces strain P. caribbica UFLA CAF733 in co-culture with S. cerevisiae UFLA CA11 may therefore be an interesting means by which to improve the quality of cachaça.Antonie van Leeuwenhoek 08/2012; · 2.07 Impact Factor