Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines |
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Authors: | Ciani & Ferraro |
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Institution: | Dipartimento di Biologia Vegetale sez. Microbiologia Applicata, Universitàdi Perugia, Perugia, Italy |
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Abstract: | Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre-treatment of must with immobilized C. stellata cells, followed by an inoculum of S. cerevisiae , enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre-treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines. |
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