Enhanced Glycerol Content in Wines Made with Immobilized Candida stellata Cells

Ciani, Maurizio; Ferraro, L

doi:10.1128/aem.62.1.128-132.1996

Cited by 101 publications

(56 citation statements)

References 8 publications

(5 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, considerable amount of information published about C. stellata in wine-making came from the investigation of DBVPG strains (e.g. Ciani & Ferraro, 1996Ciani et al, 2000;Ferraro et al, 2000), which was found to be strains of Starmerella bombicola. On the other hand, in spite of its frequent occurrence on grapes and in wines, C. zemplinina cannot be considered a wine-specific yeast.…”

Section: Discussionmentioning

confidence: 99%

Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

Csoma

Sipiczki

2008

FEMS Yeast Research

View full text Add to dashboard Cite

Yeasts identified as Candida stellata are frequently associated with overripe and botrytized grapes and can survive in the fermenting must until the completion of vinification. The molecular taxonomic examination of 41 strains deposited in six culture collections or described in the literature as C. stellata revealed that most of those isolated from grapes or wines belonged to Candida zemplinina and related species. This confusion around the taxonomic position of the strains may account for the rather controversial descriptions of the oenological properties of C. stellata in the literature. Because the authors did not find it among strains newly isolated from botrytized grapes and wines, it was proposed that it is usually C. zemplinina rather than C. stellata that occurs on grapes and in wine fermentation.

show abstract

Section: Discussionmentioning

confidence: 99%

Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

Csoma

Sipiczki

2008

FEMS Yeast Research

View full text Add to dashboard Cite

show abstract

“…The competition with S. cerevisiae strains well adapted to the botrytized must might oblige C. stellata to enter in the VBNC state. Nevertheless, C. stellata is important in winemaking as a good flavour producer during the alcoholic fermentation, even in case of the presence of S. cerevisiae according to Ferraro et al (2000), the presence of C. stellata in wine increases the acetaldehyde concentration (Ciani and Ferraro 1996). Therefore more SO 2 combines and as a consequence wine stabilization could be more difficult.…”

Section: Discussionmentioning

confidence: 99%

Evidence for viable but nonculturable yeasts in botrytis-affected wine

Divol¹,

Lonvaud‐Funel²

2005

Journal of Applied Microbiology

121

View full text Add to dashboard Cite

Aims: In Botrytis-affected wine, high concentrations of SO 2 are added to stop the alcoholic fermentation and to stabilize the wine. During maturing in barrels or bottle-ageing, an unwanted refermentation can sometimes occur. However, results of the usual plate count of wine samples at the beginning of maturing suggest wine microbial stability. The aim of this study was to investigate the mode of yeasts survival after the addition of SO 2 and to identify surviving yeasts. Methods and Results: Using direct epifluorescence technique, we observed the behaviour of cells after SO 2 addition and compared the cell number determined by this method with the result of plate counts. The persistent yeast species were identified using two methods: polymerase chain reaction (PCR)-restriction fragment length polymorphism and PCR-denaturing gradient gel electrophoresis. They were identified as Saccharomyces cerevisiae and Candida stellata, and after few months of maturing, other spoiling yeasts appeared, like Rhodotorula mucilaginosa or Zygosaccharomyces bailii. Conclusions: All characteristics of the cells lead to the conclusion that yeast persisted in wine in a viable but nonculturable-like state (VBNC). Suppression of the effect of free-SO 2 did not lead to the resuscitation of the cells; however, another method proved the capacity of the cells to exit from the VBNC-like state. Significance and Impact of the Study: This study permits the characterization of the presence of VBNC-like yeasts in wine. The ÔrefermentationÕ phenomenon is probably due to the exit of the VBNC state.

show abstract

“…The combined use of S. cerevisiae and non-Saccharomyces wine yeasts has also been proposed to enhance the glycerol content in wine (Ciani & Ferraro, 1996). In this fermentation process, a strain of C. stellata, which was recently reclassified as Starmerella bombicola (Sipiczki et al, 2005), was used as a biocatalyst in an immobilized form.…”

Section: Multistarter Fermentation In Winemakingmentioning

confidence: 99%

“…Another compound involved in interactions between two yeast species in mixed fermentation is acetoin; this is largely produced by S. bombicola in a pure culture, and completely Snow & Gallender (1979); Magyar & Panyik (1989); Yokotsuka et al (1993), Ciani (1995) S. cerevisiae C. stellata Enhancement of glycerol content Immobilized cells (pretreatment or sequential cultures) Ciani & Ferraro (1996); Ciani & Ferraro (1998) Influence on sensorial and physico-chemical properties of wines Ageing over the lees during wine maturation metabolized by S. cerevisiae in mixed fermentation (Ciani & Ferraro, 1998).…”

Section: Yeast Interactions In Mixed Fermentationsmentioning

confidence: 99%

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

Ciani¹,

Comitini²,

Mannazzu³

et al. 2010

FEMS Yeast Research

456

311

View full text Add to dashboard Cite

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allowed the more widespread use of inoculated fermentations, with consequent improvements to the control of the fermentation process, and the use of new biotechnological processes in winemaking. Over the last few years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in winemaking, there have been several studies that have evaluated the use of controlled mixed fermentations using Saccharomyces and different non-Saccharomyces yeast species from the wine environment. The combined use of different species often results in unpredictable compounds and/or different levels of fermentation products being produced, which can affect both the chemical and the aromatic composition of wines. Moreover, possible synergistic interactions between different yeasts might provide a tool for the implementation of new fermentation technologies. Thus, knowledge of the Saccharomyces and non-Saccharomyces wine yeast interactions during wine fermentation needs to be improved. To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.

show abstract

Enhanced Glycerol Content in Wines Made with Immobilized Candida stellata Cells

Cited by 101 publications

References 8 publications

Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

Evidence for viable but nonculturable yeasts in botrytis-affected wine

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

Contact Info

Product

Resources

About