Article

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Departamento de Química, Laboratorio de Microbiología y Biotecnología, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires, Argentina.
International journal of food microbiology (Impact Factor: 3.16). 03/2010; 138(1-2):19-25. DOI: 10.1016/j.ijfoodmicro.2009.12.025
Source: PubMed

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.

0 Followers
 · 
110 Views
  • Source
    • "However, wine fermented with pure S. cerevisiae showed the lowest sensory attributes. Rodriguez et al. (2010) reported on wine production using mixed starter cultures of S. cerevisiae MMf9 and a βglucosidase producer C. pulcherrima V6 strain, and the results showed a positive impact on the wine by enhancing its fruity and floral aroma. Similar results were obtained for the wines produced by S. cerevisiae in co-culture with Candida stellata; these products presented the highest total concentration of higher alcohol and esters with strong aroma (Soden et al. 2000). "
    [Show abstract] [Hide abstract]
    ABSTRACT: The effect of pure and mixed culture fermentations by Saccharomyces cerevisiae and Metschnikowia pulcherrima or Torulaspora delbrueckii on physicochemical and sensory qualities of the mango wines were investigated under laboratory conditions. S. cerevisiae produced alcohol at 11.9% from sugar, while one M. pulcherrima and two T. delbrueckii strains (NCIM and IIHR) produced alcohol at 3.8, 7.2 and 6.9% (v/v) in their mono-cultures, respectively. However, in their co-fermentation, they produced similar alcohol content to that of S. cerevisiae mono-culture: 11.04, 11.53, 11.35% (v/v) for S. cerevisiae + M. pulcherrima and S. cerevisiae + T. delbrueckii strains (NCIM and IIHR), respectively. The formation of major volatile compounds in mango wine was assessed by gas chromatography and the analysis showed that the wines from mixed cultures presented differences in the concentration of volatiles. Further, the wines produced by co-fermentation indicated that these non-Saccharomyces strains could be used with S. cerevisiae starter cultures to increase glycerol ranging from 5.4 to 7.6 and to reduce volatile acidity from 1.28 to 0.18 as well as the total acidity from 5.5 to 3.8 (g/l) of the final wines. These characteristics positively influenced the sensory qualities of the wines produced with mixed cultures, which was reflected in the preferences of these wines by panelists. The results emphasized the potential of employing indigenous non-Saccharomyces yeast strains for the production of mango wines with improved flavor.
    Annals of Microbiology 12/2011; 62(4). DOI:10.1007/s13213-011-0383-6 · 1.04 Impact Factor
  • Source
    • "Enzymetreated wines showed different sensorial attributes from control wines and were judged as wines with more floral and fruity aromas and ripened fruit notes (Palomo et al. 2005). Rodriguez et al. (2010) reported that b-glucosidase producing Candida pulcherrima is able to release aromatic compounds (higher alcohol, esters and terpenols) from terpene rich Muscat d'Alexandrie grape juice under winemaking condition and enhancing fruity and floral aroma in wine. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The properties of intracellular β-glucosidases produced from two yeast isolates identified as Hanseniaspora sp. BC9 and Pichia anomala MDD24 were characterized. β-Glucosidase from Hanseniaspora sp. BC9 was not inhibited by both 20% w/v fructose and 20% w/v sucrose and was slightly inhibited by glucose (>40% relative β-glucosidase activity with 10% w/v glucose). β-Glucosidase from P. anomala MDD24 was inhibited by glucose, fructose and sucrose. In the presence of 4–12% v/v ethanol, β-glucosidase from P. anomala MDD24 was stimulated in range 110–130% relative activity whereas β-glucosidase from Hanseniaspora sp. BC9 was substantially inhibited in the presence of ethanol. Finally, juice and wine of the Muscat-type grape variety, Traminette, were selected to determine sugar-bound volatile aroma release, particularly terpenes, by the activity of those β-glucosidases. The results showed that high concentration of free aroma compounds were detected from Traminette juice treated with β-glucosidase from Hanseniaspora sp. BC9 and Traminette wine treated with β-glucosidase from P. anomala MDD24. The preliminary results with proposed an application of these enzymes in commercial wine production lead to more efficient of β-glucosidase from Hanseniaspora sp. BC9 in releasing desirable aromas during an early stage of alcoholic fermentation while β-glucosidase from P. anomala MDD24 is suitable at the final stage of alcoholic fermentation. Keywordsβ-Glucosidase– Hanseniaspora sp. – Pichia anomala –Monoterpenes–Wine aroma
    World Journal of Microbiology and Biotechnology 02/2010; 27(2):423-430. DOI:10.1007/s11274-010-0474-8 · 1.35 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture. In this condition, K. apiculata showed a higher viability through the fermentation; however the cell density of both yeasts decreased. This behavior was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, desirable concentrations of these compounds were observed in mixed culture. The influence of temperature and SO 2 , on growth and metabolism of both wine yeasts was dependent of the culture type. Malolactic fermentation conducted by Oenococcus oeni is important enhancing wine quality, microbiological stability and flavour. The inclusion of K. apiculata mc1 as adjunct culture of S. cerevisiae mc2 during must fermentation improved the organoleptic characteristics of wines produced from vineyards in Argentina Northwest. In addition, sequential inoculation of O. oeni X 2 L allowed better control on the sensory quality of the fermented product.
Show more