Multistarter fermentation of high sugar musts

Background and Aims The possibility to decrease wine volatile acidity (VA) is an important aspect in wine production. This applies in particular to wines that are produced from musts with high sugar concentration, where the osmotic pressure promotes an increase in acetic acid production by Saccharomyces cerevisiae. This study aimed to identify suitable yeast strains and fermentation temperature to undertake the alcoholic fermentation of high sugar musts. Methods and Results To lower VA during fermentation of high sugar musts, two non‐Saccharomyces yeast strains, Zygotorulaspora florentina and Starmerella bacillaris, were used in multistarter fermentations with S. cerevisiae at a fermentation temperature of 14 and 20°C. The fermentation temperature influenced the yeast behaviour and the composition of the two mixed fermentations. Conclusions Independent of fermentation temperature, the mixed fermentations with Z. florentina performed best to reduce VA. Significance of the Study Mixed fermentations with the non‐Saccharomyces yeast strains Z. florentina and S. bacillaris may represent a valuable approach for the fermentation of high sugar musts

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for winewith high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of somenon-Saccharomyces yeast strains, and the effects that derive fromtheir 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 varietie

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts

none6openRomani, Cristina; Lencioni, Livio; Biondi Bartolini, Alessandra; Ciani, Maurizio; Mannazzu, Ilaria; Domizio, PaolaRomani, Cristina; Lencioni, Livio; Biondi Bartolini, Alessandra; Ciani, Maurizio; Mannazzu, Ilaria; Domizio, Paol

Potential spoilage non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

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 Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii 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-Saccharomyces yeasts, and considered detrimental for wine quality, did not reach the threshold taste level in mixed fermentations with S. cerevisiae. Interestingly, the association of S. cerevisiae with P. fermentans, S. ludwigii and Z. bailii produced significant increases in the production of polysaccharides as compared to pure cultures of S. cerevisiae. 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 S. cerevisiae for the enhancement of the final quality of wine

Clinical Features, Cardiovascular Risk Profile, and Therapeutic Trajectories of Patients with Type 2 Diabetes Candidate for Oral Semaglutide Therapy in the Italian Specialist Care

Introduction: This study aimed to address therapeutic inertia in the management of type 2 diabetes (T2D) by investigating the potential of early treatment with oral semaglutide. Methods: A cross-sectional survey was conducted between October 2021 and April 2022 among specialists treating individuals with T2D. A scientific committee designed a data collection form covering demographics, cardiovascular risk, glucose control metrics, ongoing therapies, and physician judgments on treatment appropriateness. Participants completed anonymous patient questionnaires reflecting routine clinical encounters. The preferred therapeutic regimen for each patient was also identified. Results: The analysis was conducted on 4449 patients initiating oral semaglutide. The population had a relatively short disease duration (42%  60% of patients, and more often than sitagliptin or empagliflozin. Conclusion: The study supports the potential of early implementation of oral semaglutide as a strategy to overcome therapeutic inertia and enhance T2D management