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Food Res Int

Title:		Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
Author(s):		Englezos V; Rantsiou K; Cravero F; Torchio F; Giacosa S; 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. 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 Res Int
Year:		2018
Volume:		20180417
Issue:
Page Number:		298 - 309
DOI:		10.1016/j.foodres.2018.04.027
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48?ª+h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines. Analysis from chemical composition showed that titratable acidity and glycerol content exhibited marked differences among wines after fermentation. For volatile compounds, mixed fermented wines using an inoculation delay of 48?ª+h led to reduction of volatile compounds (mainly esters). A shorter 24?ª+h delay produced wines with higher values of color intensity than pure fermented wines. The differences observed between the inoculation protocols can be explained by the growth dynamics of both species during fermentation. These findings suggest that mixed fermentations posed a great potential in reducing metabolites which are considered negative for wine quality (mainly ethyl acetate and volatile fatty acids) and with an improvement of the chromatic profile of the wines"
Keywords:		"Acetates/metabolism Color Fatty Acids, Volatile/metabolism *Fermentation Food Handling/*methods Food Microbiology/*methods Fruit/*microbiology Odorants/*analysis Saccharomyces cerevisiae/*metabolism Saccharomycetales/*metabolism Smell Time Factors Vitis/*;"
Notes:		"MedlineEnglezos, Vasileios Rantsiou, Kalliopi Cravero, Francesco Torchio, Fabrizio Giacosa, Simone Ortiz-Julien, Anne Gerbi, Vincenzo Rolle, Luca Cocolin, Luca eng Comparative Study Canada 2018/05/29 Food Res Int. 2018 Jul; 109:298-309. doi: 10.1016/j.foodres.2018.04.027. Epub 2018 Apr 17"