Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Abstract

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

“…The results correspond to the fact that M. pulcherrima is being used in the production of wines with low volatile acidity [18]. The used C. famata WB-1 strain has the potential for wine production with low volatile acidity [17]. Total content of polyphenols significantly depended on the used yeast strain and the application of sequential fermentation.…”

“…Although pre-fermentative treatments should not affect the ethanol content, some researches indicated that 10 days of maceration induced a difference in ethanol content by more than 0.5% vol [33]. Reported ethanol content was higher than ethanol content of 11.3 and 12.6% produced by the same strain in red wine Prokupac [17], but these differences are most likely a consequence of the grape variety, initial sugar content and vinification procedure. A significant increase of 13-22% in the dry extract after cold maceration treatment of the must was observed compared to the wine samples produced without pre-fermentative treatment.…”

“…The increased production of β-D-glucosidase in C. famata promotes the release of monoterpene compounds in wine aroma [14,16]. Additionally, C. famata strains have the potential for increased production of glycerol in pure and sequential fermentation with S. cerevisiae [17].…”

“…Based on the promising potential of native yeast strains in the production of red wine [17], the aim of this paper was to determine the sensory characteristics and volatile compounds of Chardonnay wine produced with two native strains, M. pulcherrima B-5 and C. famata WB-1, previously isolated from cultivated and wild blackberries, respectively, and specific to the same geographical regions as grape. The yeast strains were selected according to their good oenological characteristics in order to analyse the potential of local non-Saccharomyces yeast strains and their eventual contribution to the regional character of the wines.…”

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

“…However, with the exception of species C. zemplinina, C. californica , or C. famata [ 10 , 11 , 12 ], this group has been scarcely studied and reported. Candida yeasts associated with wine fermentations are characterized as being a good producer of glycerol and poor producer of acetic acid compared to traditional starter [ 9 , 13 , 14 ].…”