Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts |
| |
Authors: | Toro ME Vazquez F |
| |
Institution: | (1) Biotechnology Institute, Engineering Faculty, San Juan National University, Av. San Martín 1109, Oeste (, 5400) San Juan, Argentina |
| |
Abstract: | Behaviour of Candida cantarellii and Saccharomyces cerevisiae strains during the fermentation of Syrah grape must using pure, mixed and sequential yeast cultures was studied. Different
kinds of inocula have been tested according to the type of culture. Inocula proportions used in mixed C. cantarellii and S. cerevisiae strains reflect the population levels in natural grape microbiota. Biomass evolution of both strains was analysed in relation
to different byproduct levels. Saccharomyces cerevisiae overcame C. cantarellii in the different co-culture assays at 48 h of fermentation. The final concentration of ethanol was similar in mixed and both
sequential tests and higher (from 7.8 to 10.6%) than in S. cerevisiae pure culture. In mixed and sequential cultures, the glycerol content of the final products was 44.3 to 52.8% higher than
the one obtained with pure S. cerevisiae fermentation. Wine analytical profiles of experiments that involved S. cerevisiae and C. cantarellii strains differed from the pure ones mainly in acetoin, propanol and succinic acid contents. From an enological point of view,
analysed byproducts are relevant. Considering this, mixed assay and the inoculation of S. cerevisiae after 3 days of pure C. cantarellii fermentation appear to be the more appropriate options to develop the particular characteristics of Syrah wines.
This revised version was published online in July 2006 with corrections to the Cover Date. |
| |
Keywords: | Mixed cultures non-Saccharomyces yeasts sequential cultures wine fermentation |
本文献已被 SpringerLink 等数据库收录! |
|