In recent years there is an increasing global interest for wines with low alcohol content, mainly due to the global climate change and the consumer preferences for wine styles with increased grape maturity. The production of this style of wine is much difficult than previous thought, mainly due to the high sugar concentration present in the grapes at harvest, specially in the warm climate regions. The study presented here aims to evaluate the potential application of Starmerella bacillaris (synonym Candida zemplinina) in combination with Saccharomyces cerevisiae in mixed (co-inoculated and sequentially) inoculated cultures in order to understand better the mechanism of co-habitation between these species and achieve the objective described above. The analyses revealed a decrease of the alcohol and an increase of the glycerol content when the S. cerevisiae was inoculated with 48h delay. Moreover, when S. cerevisiae was inoculated more that 24 h after Starm. bacillaris, this could guarantee a higher proliferation of the latter. However, in this case Starm. bacillaris consume nearly all the free primary amino acids from the must pointing out a careful nitrogen management to allow S. cerevisiae to perform the fermentation. The results of this study appear promising since the use of Starm. bacillaris together with S. cerevisiae in mixed culture fermentations could be considered as a tool to control the production of the alcohol in the wine.

Mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae for the reduction of the alcohol in the wine.

ENGLEZOS, VASILEIOS;RANTSIOU, KALLIOPI;CRAVERO, FRANCESCO;ROLLE, Luca Giorgio Carlo;COCOLIN, Luca Simone
2015

Abstract

In recent years there is an increasing global interest for wines with low alcohol content, mainly due to the global climate change and the consumer preferences for wine styles with increased grape maturity. The production of this style of wine is much difficult than previous thought, mainly due to the high sugar concentration present in the grapes at harvest, specially in the warm climate regions. The study presented here aims to evaluate the potential application of Starmerella bacillaris (synonym Candida zemplinina) in combination with Saccharomyces cerevisiae in mixed (co-inoculated and sequentially) inoculated cultures in order to understand better the mechanism of co-habitation between these species and achieve the objective described above. The analyses revealed a decrease of the alcohol and an increase of the glycerol content when the S. cerevisiae was inoculated with 48h delay. Moreover, when S. cerevisiae was inoculated more that 24 h after Starm. bacillaris, this could guarantee a higher proliferation of the latter. However, in this case Starm. bacillaris consume nearly all the free primary amino acids from the must pointing out a careful nitrogen management to allow S. cerevisiae to perform the fermentation. The results of this study appear promising since the use of Starm. bacillaris together with S. cerevisiae in mixed culture fermentations could be considered as a tool to control the production of the alcohol in the wine.
Oeno 2015 10 International Symposium of Enology of Bordeaux
Bordeaux, France
27 June - 1 July
Oeno 2015 10 International Symposium of Enology of Bordeaux
-
159
159
Englezos, Vasileios; Rantsiou, Kalliopi; Ortiz-Julien, Anne; Torchio, Fabrizio; Cravero, Francesco; Rolle, Luca; Cocolin, Luca
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1533594
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact