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Int J Food Microbiol

Title:		Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae
Author(s):		Lencioni L; Romani C; Gobbi M; Comitini F; Ciani M; Domizio P;
Address:		"Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Universita degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy. Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Universita Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy. Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Universita degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy. Electronic address: domizio@unifi.it"
Journal Title:		Int J Food Microbiol
Year:		2016
Volume:		20160611
Issue:
Page Number:		36 - 44
DOI:		10.1016/j.ijfoodmicro.2016.06.004
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for wine with high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of some non-Saccharomyces yeast strains, and the effects that derive from their specific interactions with Saccharomyces. In the present study, we evaluated the selected strain Zygotorulaspora florentina (formerly Zygosaccharomyces florentinus) in mixed culture fermentations with Saccharomyces cerevisiae, from the laboratory scale to the winery scale. The scale-up fermentation and substrate composition (i.e., white or red musts) influenced the analytical composition of the mixed fermentation. At the laboratory scale, mixed fermentation with Z. florentina exhibited an enhancement of polysaccharides and 2-phenylethanol content and a reduction of volatile acidity. At the winery scale, different fermentation characteristics of Z. florentina were observed. Using Sangiovese red grape juice, sequential fermentation trials showed a significantly higher concentration of glycerol and esters while the sensorial analysis of the resulting wines showed higher floral notes and lower perception of astringency. To our knowledge, this is the first time that this yeasts association has been evaluated at the winery scale indicating the potential use of this mixed culture in red grape varieties"
Keywords:		"Esters/analysis Fermentation/*physiology Flavoring Agents/analysis Phenylethyl Alcohol/*analysis Saccharomyces cerevisiae/*classification/*metabolism Taste Vitis/metabolism Wine/analysis/*microbiology Yeast, Dried Mixed fermentation Non-Saccharomyces Orga;"
Notes:		"MedlineLencioni, Livio Romani, Cristina Gobbi, Mirko Comitini, Francesca Ciani, Maurizio Domizio, Paola eng Netherlands 2016/07/02 Int J Food Microbiol. 2016 Oct 3; 234:36-44. doi: 10.1016/j.ijfoodmicro.2016.06.004. Epub 2016 Jun 11"