« Previous AbstractHerbivory induced non-local responses of the clonal invader Carpobrotus edulis are not mediated by clonal integration    Next AbstractExpression and evolution of delta9 and delta11 desaturase genes in the moth Spodoptera littoralis »

Int J Food Microbiol

Title:		Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
Author(s):		Rodriguez ME; Lopes CA; Barbagelata RJ; Barda NB; Caballero AC;
Address:		"Departamento de Quimica, Laboratorio de Microbiologia y Biotecnologia, Facultad de Ingenieria, Universidad Nacional del Comahue, Buenos Aires, Argentina"
Journal Title:		Int J Food Microbiol
Year:		2010
Volume:		20100107
Issue:		1-Feb
Page Number:		19 - 25
DOI:		10.1016/j.ijfoodmicro.2009.12.025
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V(6) strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d'Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensory quality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma"
Keywords:		Candida/*physiology *Fermentation Food Microbiology *Industrial Microbiology Odorants/*analysis Saccharomyces cerevisiae/*physiology Wine/*microbiology/standards;
Notes:		"MedlineRodriguez, Maria Eugenia Lopes, Christian A Barbagelata, Raul J Barda, Nora B Caballero, Adriana C eng Research Support, Non-U.S. Gov't Netherlands 2010/02/02 Int J Food Microbiol. 2010 Mar 31; 138(1-2):19-25. doi: 10.1016/j.ijfoodmicro.2009.12.025. Epub 2010 Jan 7"