« Previous AbstractVolatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae    Next AbstractThe red flour beetle's large nose: an expanded odorant receptor gene family in Tribolium castaneum »

Food Res Int

Title:		Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
Author(s):		Englezos V; Pollon M; Rantsiou K; Ortiz-Julien A; Botto R; Rio Segade S; Giacosa S; Rolle L; Cocolin L;
Address:		"Universita degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, 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:		2019
Volume:		20190401
Issue:
Page Number:		392 - 401
DOI:		10.1016/j.foodres.2019.03.072
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biological application to modulate wine composition. This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten commercial S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and ethyl acetate, and showed higher amounts of glycerol, higher alcohols and esters compared to pure S. cerevisiae control fermentations. This study reveals the importance of S. cerevisiae strain choice on the chemical composition of the wines produced from mixed culture fermentations with Starm. bacillaris"
Keywords:		Acetates/analysis Acetic Acid/analysis *Fermentation Food Analysis Food Handling Glycerol/analysis Saccharomyces cerevisiae/*metabolism Saccharomycetales/*metabolism Volatile Organic Compounds/*analysis Wine/*analysis/microbiology Extracellular metabolite;
Notes:		"MedlineEnglezos, Vasileios Pollon, Matteo Rantsiou, Kalliopi Ortiz-Julien, Anne Botto, Riccardo Rio Segade, Susana Giacosa, Simone Rolle, Luca Cocolin, Luca eng Canada 2019/06/24 Food Res Int. 2019 Aug; 122:392-401. doi: 10.1016/j.foodres.2019.03.072. Epub 2019 Apr 1"