Oenological properties of non-Saccharomyces yeasts associated with wine-making |
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Authors: | Ciani M Maccarelli F |
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Institution: | 1. Dipartimento di Biologia Vegetale, sez. Microbiologia Applicata, Borgo XX Giugno, 74, 06121, Perugia, Italy ; fax: 75 5856470
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Abstract: | Several yeast cultures belonging to five non-Saccharomyces species associated with wine-making were evaluated for their oenological properties. Results showed that Candida stellata and Torulaspora delbrueckii could positively affect the taste and flavour of alcoholic beverages. Apiculate yeasts exhibited large amounts of negative byproducts, particularly ethyl acetate. Nevertheless, Kloeckera apiculata showed a significantly negative correlation between either acetic acid and ethyl acetate formation and ethanol production. Selected non-Saccharomyces yeast cultures could be applied profitably in wine-making for optimization of wine bouquet using new fermentation technologies. |
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