| Title: | Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale |
| Author(s): | Lombardi SJ; Pannella G; Iorizzo M; Moreno-Arribas MV; Tremonte P; Succi M; Sorrentino E; Macciola V; Di Renzo M; Coppola R; |
| Address: | "Department of Agriculture, Environmental and Food Sciences, University of Molise, Campobasso, CB, Italy. Department of Agriculture, Environmental and Food Sciences, University of Molise, Campobasso, CB, Italy. iorizzo@unimol.it. Instituto de Investigacion en Ciencias de la Alimentacion (CIAL), CSIC-UAM, C/Nicolas Cabrera 9. Campus de Cantoblanco, CEI UAM+CSIC, 28049, Madrid, Spain. Mastroberardino spa winery, via Manfredi, 75-81, 83042, Atripalda, AV, Italy" |
| Journal Title: | World J Microbiol Biotechnol |
| DOI: | 10.1007/s11274-018-2540-6 |
| ISSN/ISBN: | 1573-0972 (Electronic) 0959-3993 (Linking) |
| Abstract: | "In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guilliermondii) and Saccharomyces cerevisiae yeast on the distinctive characteristics of the Campanino white wine was investigated. For this purpose, three independent winemaking experiments were carried out on an industrial scale (batches A, B and C). In detail, the first one was carried out using the sequential inoculation technique while the other two, using a S. cerevisiae single-strain starter or no inoculation representing the control batches. Microbiological and chemical parameters and sensorial profiles of the wines were defined. Interestingly, the results showed that when sequential cultures (H. guilliermondii in a sequential mixture with S. cerevisiae) were used, a better wine aroma and quality was observed. More specifically, the wine obtained by sequential inoculation showed lower acetic acid values and enhanced volatile profiles than the wine from the control batches. Finally, sensorial analysis confirmed that the sequential cultures led to an improvement in wine flavour. Therefore, results suggest that the sequential inoculation using non-Saccharomyces and Saccharomyces yeast represents a biotechnological practice that can improve the quality features of traditional white wine. It has been shown for the first time that on an industrial scale H. guilliermondii could be used in sequential inoculum with S. cerevisiae in making white Campanino wine" |
| Keywords: | Acetic Acid Batch Cell Culture Techniques Bioreactors Culture Media/metabolism Fermentation Hanseniaspora/*growth & development/metabolism Industrial Microbiology/*methods Kinetics Odorants Saccharomyces cerevisiae/*growth & development/metabolism Volatil; |
| Notes: | "MedlineLombardi, Silvia Jane Pannella, Gianfranco Iorizzo, Massimo Moreno-Arribas, Maria Victoria Tremonte, Patrizio Succi, Mariantonietta Sorrentino, Elena Macciola, Vincenzo Di Renzo, Massimo Coppola, Raffaele eng Germany 2018/10/26 World J Microbiol Biotechnol. 2018 Oct 24; 34(11):161. doi: 10.1007/s11274-018-2540-6" |
