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EnglishMixed starter cultures made of Saccharomyces cerevisiae EC1118 and Schizosaccharomyces japonicus #13 were inoculated in commercial grape must, and the impact of different inoculum ratios (1:1; 1:100; 1:10,000) on growth and fermentation kinetics and on the analytical profiles of the experimental wines was here evaluated. Results obtained showed that S. japonicus #13 affects S. cerevisiae growth and fermentative capability only for S. cerevisiae/S. japonicus inoculum ratio 1:10,000. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds, such as -phenyl ethanol, in an inoculum-ratio-dependent fashion. Moreover, all experimental wines obtained with S. japonicus #13 in mixed cultures reached concentrations of total polysaccharides significantly higher than those obtained with pure cultures of S. cerevisiae EC1118, and total polysaccharides increased with the increase of S. japonicus #13 cell concentration. Based on these results, S. japonicus #13 might be profitably inoculated in combination with S. cerevisiae EC1118 to enhance wine complexity and aroma and to improve wine stability by increasing the final concentration of polysaccharides.
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| Titolo: | Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking |
| Autori: | |
| Data di pubblicazione: | 2018 |
| Rivista: | |
| Abstract: | Mixed starter cultures made of Saccharomyces cerevisiae EC1118 and Schizosaccharomyces japonicus #13 were inoculated in commercial grape must, and the impact of different inoculum ratios (1:1; 1:100; 1:10,000) on growth and fermentation kinetics and on the analytical profiles of the experimental wines was here evaluated. Results obtained showed that S. japonicus #13 affects S. cerevisiae growth and fermentative capability only for S. cerevisiae/S. japonicus inoculum ratio 1:10,000. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds, such as -phenyl ethanol, in an inoculum-ratio-dependent fashion. Moreover, all experimental wines obtained with S. japonicus #13 in mixed cultures reached concentrations of total polysaccharides significantly higher than those obtained with pure cultures of S. cerevisiae EC1118, and total polysaccharides increased with the increase of S. japonicus #13 cell concentration. Based on these results, S. japonicus #13 might be profitably inoculated in combination with S. cerevisiae EC1118 to enhance wine complexity and aroma and to improve wine stability by increasing the final concentration of polysaccharides. |
| Handle: | http://hdl.handle.net/11388/201676 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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