Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Abstract

The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and grapes and to identify strains of oenological interest. We report on the taxonomical reclassification of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest (Cz3), based on mixed micro-fermentation experiments in sterile Nero d'Avola musts. Our results show that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and the lower ethanol level stood out as the most promising features of the wines obtained upon sequential inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz strain endowed with very promising features for the future development of mixed fermentation protocols.

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

“…rima (3,47,48), Candida zemplinina (49), Zygosaccharomyces bailii (50,51), Schizosaccharomyces pombe (44,52), Hansenula anomala (53), Pichia guillermondii (54) and Lachancea thermotolerans (19,29,(55)(56)(57)(58)(59). Among these species, L. thermotolerans, previously called Kluyveromyces thermotolerans, has been used specifi cally to increase the acidity of wines, causing increases of l-lactic acid concentration from 0.23 to 9.6 g/L depending on the diff erent trial conditions (19,29,(55)(56)(57)(58)(59).…”

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

“…All the C. zemplinina strains tested negative for all three enzyme activities. Di Maio et al (2012) and Englezos et al (2015) reported medium to low β-glucosidase activity for C. zemplinina strains. Englezos et al (2015) reported protease activity in 48 of 63 C. zemplinina strains studied, but none of the strains had pectinase activity.…”

Botrytized wines – current perspectives

“…40,41 These properties make C. zemplinina a good candidate for starter culture in combination with Saccharomyces strains -not only in botrytized wines but also in normal wines as well. [40][41][42][43][44] In botrytized wine fermentation, C. zemplinina frequently initiates the spontaneous fermentation and survives long after Saccharomyces strains have begun to dominate, particularly at lower temperatures. 22,45 Its main contribution to the quality of botrytized wine is to lend a beneficial modification of the glucose-fructose ratio and enhance glycerol production.…”