Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

The Wickerhamiella/Starmerella clade—A treasure trove for the study of the evolution of yeast metabolism

“…For example, S. bacillaris (formerly known as Candida zemplinina) is often isolated from wine fermentations and grapes (Grangeteau et al, 2016;Magyar & Toth, 2011). It has been studied as a possible costarter of wine fermentations, where it contributes to a lower ethanol concentration and a higher glycerol content in the final product (Bagheri, Zambelli, Vigentini, Bauer, & Setati, 2018;Binati et al, 2019;Castrillo, Rabunal, Neira, & Blanco, 2019;Englezos et al, 2016;Englezos et al, 2018;Lemos Junior et al, 2019). S. bombicola is the best-studied species in the W/S clade as it is used for the industrial production of sophorolipids, a class of environmentally friendly biosurfactants used in the cleaning and cosmetic industries, as well as for bioremediation of soil pollution by hydrocarbons (Van Bogaert et al, 2013).…”

Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

“…The wine industry is more and more engaged in research that aims to decrease the content of alcohol in wine, both because it has been part of the question about responsible consumption of alcoholic beverages, and because of the heightened sensitivity of customers about health issues including increased calories intake and risk from alcohol-related illness and disease [1]. A moderate alcohol content is generally defined as 8.5%-12% v/v alcohol and wines with this content can be obtained through several methods applied at different steps of the process, such as canopy management during grape plant life cycle to reduce fermentable sugar concentration in grape [2][3][4][5][6], non-Saccharomyces yeast starters usage during vinification to reduce alcoholic fermentation efficiency [7] and dealcoholisation of wine [8][9][10]. Beside the strategies that involve canopy management of the grapevines, there are other methods that can give results in a less amount of time, they consist in different techniques 2 of 12 that is possible to consider of two distinct groups.…”

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

“…Five mono glucoside anthocyanins, namely delphinidin (3), cyanidin (5), petunidin (6), peonidin (8), and malvidin (9), together with malvidin-3-O-acetylglucoside (15), malvidin-3-O-caffeoylglucoside (17), cyanidin-3-O-(p-coumaroyl)glucoside (17), peonidin-3-O-trans-(p-coumaroyl)glucoside (20), and malvidin-3-O-trans-(p-coumaroyl)glucoside (21) were revealed in all the samples. Whilst other acyl compounds, such as peonidin-3-O-acetylglucoside (14), petunidin-3-O-(p-coumaroyl)glucoside (18), and malvidin-3-Ocis-(p-coumaroyl)glucoside (18), also belonging to the group of free-anthocyanins directly extracted from grape skin [36,37], were not detected in Aleatico wines.…”

“…Many authors have demonstrated that non-Saccharomyces yeasts have a protective effect on wine color [4,10,14]. Among these, Starmerella bacillaris (S. bacillaris) [15] has been considered one of the most promising non-Saccharomyces yeasts [16][17][18] (having strong fructophilicity, high tolerance to low temperatures, and ability to grow at an elevated sugar concentration) [19]. However, non-Saccharomyces yeasts possess low fermentation ability and cannot carry out the must fermentation alone, due to their ethanol sensitivity [20,21].…”