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Potential spoilage non-<i>Saccharomyces</i> yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i>

By Paola Domizio, Cristina Romani, Francesca Comitini, Mirko Gobbi, Livio Lencioni, Ilaria Maria Mannazzu and Maurizio Ciani


With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of <i>Saccharomyces cerevisiae</i> with <i>Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii</i> and <i>Zygosaccharomyces bailii</i> were inoculated in grape juice. All the fermentations got to completion and most of the compounds normally produced at high concentrations by pure cultures of non-<i>Saccharomyces</i> yeasts, and considered detrimental for wine quality, did not reach the threshold taste level in mixed fermentations with <i>S. cerevisiae</i>. Interestingly, the association of <i>S. cerevisiae</i> with <i>P. fermentans, S. ludwigii</i> and <i>Z. bailii</i> produced significant increases in the production of polysaccharides as compared to pure cultures of <i>S. cerevisiae.</i> Since polysaccharides improve wine taste and body, and exert positive effects on aroma persistence and protein and tartrate stability, a possible use for these yeasts can be envisaged in mixed starter cultures with <i>S. cerevisiae</i> for the enhancement of the final quality of wine

Topics: AGR/16 Microbiologia agraria
Publisher: Springer Berlin / Heidelberg
Year: 2011
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Provided by: UnissResearch
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