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Food Chem

Title:		Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
Author(s):		Englezos V; Rantsiou K; Cravero F; Torchio F; Pollon M; Fracassetti D; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L;
Address:		"Universita degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Universita Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Universita degli Studi di Milano, Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Via Giovanni Celoria 2, 20133 Milano, Italy. Lallemand SAS, Blagnac, France. Universita degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy. Electronic address: lucasimone.cocolin@unito.it"
Journal Title:		Food Chem
Year:		2018
Volume:		20180307
Issue:
Page Number:		350 - 360
DOI:		10.1016/j.foodchem.2018.03.018
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes"
Keywords:		"Acetates/analysis/isolation & purification Bioreactors Chromatography, Gas Fatty Acids/analysis Saccharomyces cerevisiae/*metabolism Saccharomycetales/*metabolism Sulfhydryl Compounds/analysis Terpenes/analysis Volatile Organic Compounds/*analysis/isolati;"
Notes:		"MedlineEnglezos, Vasileios Rantsiou, Kalliopi Cravero, Francesco Torchio, Fabrizio Pollon, Matteo Fracassetti, Daniela Ortiz-Julien, Anne Gerbi, Vincenzo Rolle, Luca Cocolin, Luca eng England 2018/04/07 Food Chem. 2018 Aug 15; 257:350-360. doi: 10.1016/j.foodchem.2018.03.018. Epub 2018 Mar 7"