7 research outputs found
Design of a lowâcost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum
Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines
Examining impacts of ceranib-2 on the proliferation, morphology and ultrastructure of human breast cancer cells
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale
In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guilliermondii) and Saccharomyces cerevisiae yeast on the distinctive characteristics of the Campanino white wine was investigated. For this purpose, three independent winemaking experiments were carried out on an industrial scale (batches A, B and C). In detail, the first one was carried out using the sequential inoculation technique while the other two, using a S. cerevisiae single-strain starter or no inoculation representing the control batches. Microbiological and chemical parameters and sensorial profiles of the wines were defined. Interestingly, the results showed that when sequential cultures (H. guilliermondii in a sequential mixture with S. cerevisiae) were used, a better wine aroma and quality was observed. More specifically, the wine obtained by sequential inoculation showed lower acetic acid values and enhanced volatile profiles than the wine from the control batches. Finally, sensorial analysis confirmed that the sequential cultures led to an improvement in wine flavour. Therefore, results suggest that the sequential inoculation using non-Saccharomyces and Saccharomyces yeast represents a biotechnological practice that can improve the quality features of traditional white wine. It has been shown for the first time that on an industrial scale H. guilliermondii could be used in sequential inoculum with S. cerevisiae in making white Campanino wine.Research in our labs is funded by Grants AGL2015-64522-C2-R (Spanish Ministry of Economy and Competitiveness), ALIBIRD-CM 2013 S2013/ABI-2728 (Comunidad de Madrid) and within the framework of the project by Molise Region (Rural Development Programme 2007â2013; Measure 1.2.4. Cooperation for development of new products, processes and technologies in the agriculture and food sector and in forestry).Peer reviewe
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine
Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain
the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of
volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and pcoumarate.
Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end
of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging.
For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the
interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored
selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the
BBretta^ character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF
andMLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix