| Title: | Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines |
| Author(s): | Perpetuini G; Rossetti AP; Tittarelli F; Battistelli N; Arfelli G; Suzzi G; Tofalo R; |
| Address: | "Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy. Electronic address: rtofalo@unite.it" |
| DOI: | 10.1016/j.foodres.2021.110772 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were assessed. Moreover, the impact of C. zemplinina cells adhered on oak surface on fermentation kinetics and volatile profile of Montepulciano d'Abruzzo organic wines was evaluated. All strains showed a hydrophobic nature with a certain affinity for the apolar solvents tested (hexadecane and decane). In agreement with this data strains were able to adhere on abiotic surfaces in a strain dependent way. On polystyrene plates all strains mainly grew as planktonic cells. On stainless steel surfaces sessile cells ranged from 2.6 Log CFU/mL (SB2) to 4.1 Log CFU/mL (SB8), while on oak chips were about 2 log higher ranging from 4.3 Log CFU/mL (SB8) to 6.1 Log CFU/mL (SB10). Candida zemplinina sessile state resulted in an increase of glycerol (from 6.98 g/L to 11.92 g/L) and esters amount (from 55.47 g/L to 91.5 mg/L), and a reduction of ethanol content (from 14.13% to 9.12% v/v). As for esters, methyl vanillate, ethyl isobutyrate, and ethyl isovalerate were present only when C. zemplinina was adhered on oak chips. This study revealed that changes of concentrations in esters and glycerol content reflected the fermentation bioactivity of yeast cells attached on oak chips. Surface-adhered behaviours should be considered in the improvement of strategies for the development of high-quality organic wines and eventually obtain novel wine styles" |
| Keywords: | Esters Glycerol *Quercus Saccharomycetales *Wine/analysis Aroma compounds Candida zemplinina Oak chips Organic wine Sessile cells; |
| Notes: | "MedlinePerpetuini, Giorgia Rossetti, Alessio Pio Tittarelli, Fabrizia Battistelli, Noemi Arfelli, Giuseppe Suzzi, Giovanna Tofalo, Rosanna eng Research Support, Non-U.S. Gov't Canada 2021/12/07 Food Res Int. 2021 Dec; 150(Pt A):110772. doi: 10.1016/j.foodres.2021.110772. Epub 2021 Oct 21" |
