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FEMS Yeast Res

Title:		The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines
Author(s):		Satora P; Tarko T; Sroka P; Blaszczyk U;
Address:		"Department of Fermentation Technology and Technical Microbiology, University of Agriculture, Krakow, Poland"
Journal Title:		FEMS Yeast Res
Year:		2014
Volume:		20140508
Issue:		5
Page Number:		729 - 740
DOI:		10.1111/1567-1364.12159
ISSN/ISBN:		1567-1364 (Electronic) 1567-1356 (Linking)
Abstract:		"The aim of this study was to determine the influence of two different Wickerhamomyces anomalus strains, CBS 1982 and CBS 5759, on the chemical composition and sensory characteristics of Gloster apple wines. They were inoculated into unpasteurized as well as pasteurized apple musts together with a S. cerevisiae strain as a mixed culture. Fermentation kinetics, basic enological parameters, antioxidant properties as well as selected polyphenol, volatile compound, and organic acid contents were analyzed during the experiments. Apple wines obtained after spontaneous fermentation were characterized by high volatile acidity, increased concentrations of acetaldehyde, and volatile esters, as well as the lowest amounts of ethyl alcohol and higher alcohols compared with other samples. Addition of 0.05 g L(-1) W. anomalus killer strains to the unpasteurized must significantly changed the fermentation kinetics and chemical composition of apple wines. The value of volatile acidity was highly decreased, while the amount of higher alcohols and titratable acidity increased. Pasteurization of must improved the fermentation efficiency. Higher amounts of polyphenol compounds and lower amounts of malic acid were also detected. Application of W. anomalus strains together with S. cerevisiae yeast as a mixed culture positively influenced the chemical composition and sensory features of produced apple wines"
Keywords:		Fermentation Malus/*metabolism/*microbiology Organic Chemicals/analysis Saccharomycetales/growth & development/*metabolism Wine/*analysis/*microbiology Gc-spme Wickerhamomyces anomalus killer yeast mixed cultures spontaneous fermentation volatile compound;
Notes:		"MedlineSatora, Pawel Tarko, Tomasz Sroka, Pawel Blaszczyk, Urszula eng Research Support, Non-U.S. Gov't England 2014/04/23 FEMS Yeast Res. 2014 Aug; 14(5):729-40. doi: 10.1111/1567-1364.12159. Epub 2014 May 8"