Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

Abstract

Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre-treatment of must with immobilized C. stellata cells, followed by an inoculum of S. Cerevisiae, enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre-treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines.

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

“…It is known that C. stellata produces elevated glycerol concentrations of between 10 and 14 g/L (Ciani & Picciotti, 1995;Ciani & Ferraro, 1998), compared with 4 to 10.4 g/L by S. cerevisiae (Radler & Schütz, 1982;Ciani & Maccarelli, 1998;Prior et al, 2000). Unfortunately, increased glycerol production is usually linked to increased acetic acid production (Prior et al, 2000), which can be detrimental to wine quality.…”

“…As these yeasts are all poor fermenters, S. cerevisiae (either indigenous or inoculated) is always needed to complete wine fermentation. Typically, nonSaccharomyces yeasts have been used in sequential fermentation where these yeasts are allowed to grow or ferment for between one hour and fifteen days before inoculation with S. cerevisiae (Herraiz et al, 1990;Zironi et al, 1993;Ciani & Ferraro, 1998;Ferraro et al, 2000;Jolly et al, 2003b;2003c). Unfortunately, some authors only report on experiments conducted on laboratory-scale, utilising small volumes of grape juice.…”

“…This yeast is therefore a prime candidate for investigating a positive non-Saccharomyces contribution to wine quality. Ciani & Ferraro (1998) used a C. stellata strain (strain 3827, Industrial Yeast Collection, University of Perugia) to improve the analytical profile of small-scale (500 mL) Pinot grigio wines during batch fermentations. The Pinot grigio grapes were harvested at 18.5°B and sweetened to 27°B with sucrose.…”

A Method to Discriminate Between the Candida stellata and Saccharomyces cerevisiae in Mixed Fermentation on WLD and Lysine Agar Media

“…cerevisiae yeasts for their ability to increase the wine's glycerol content and for their particular fructophilic properties (Ciani & Ferraro, 1998;Ciani & Fatichenti, 1999), their ability to generate a positive impact on the aromatic complexity of the wine (Scanes et al, 1998) and their ability to reduce the risk of stuck fermentation (Santos et al, 2008). Ciani and Ferraro (1998) carried out C. stellata/S. cerevisiae mixed fermentations, following sequential inocula, and produced wines richer in glycerol and succinic acid and with less acetic acid and alcohol than that produced by S. cerevisiae alone.…”

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

“…Esta especie en concreto presenta una alta tolerancia a concentraciones elevadas de etanol (hasta el 12%) y preferencia por el consumo de fructosa, lo que complementa el carácter glucofílico de S. cerevisiae. Además del aumento en glicerol, los vinos así obtenidos presentan una mayor complejidad aromática, ya que se sintetizan más cantidad de compuestos volátiles (Ciani y Ferraro, 1998;. Resultados similares también fueron descritos por Toro y Vázquez (2002) empleando C. cantarellii en cultivos mixtos.…”