Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae

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

“…In a subsequent study, Ferraro et al (2000) confirmed the above findings in the pilot-scale (100 L) production of wine. They used Trebbiano Toscano grape juice at 19°B, pH 2.94 and 11.52 mg/L free SO 2 .…”

“…T. delbrueckii and C. stellata are able to form succinic acid (Ciani & Maccarelli, 1998;Ferraro et al, 2000). This correlates with high ethanol production and ethanol tolerance.…”

“…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.…”

“…Reduction in acetic acid concentration will always be beneficial. However, while the analytical profile of the wine was improved, a shortcoming of the work of Ferraro et al (2000) is that they did not report on the sensory profile of the wine. During the three-day lag before inoculation with S. cerevisiae, oxidation of the must might have occurred.…”

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

“…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. Later, Ferraro et al (2000), in a similar fermentation, produced wines with a lower alcohol content than wines fermented by S. cerevisiae alone.…”