Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

Lencioni, Livio; Romani, Cristina; Gobbi, Mirko; Comitini, Francesca; Ciani, Maurizio; Domizio, Paola

doi:10.1016/j.ijfoodmicro.2016.06.004

Cited by 49 publications

(41 citation statements)

References 51 publications

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“…Compared to S. bacillaris , however, mixed fermentations of S. cerevisiae with Z. florentina #42 produced an even lower concentration of acetic acid. This is consistent with previous studies, where for fermentation of grape juice containing 22% sugar, Z. florentina #42 produced less acetic acid in the mixed fermentation, compared to S. cerevisiae as the pure fermentation Control (Domizio et al , Lencioni et al ). The low VA during the alcoholic fermentation might be a typical feature of Z. florentina .…”

Section: Resultssupporting

confidence: 93%

“…The area of the peaks of interest was integrated using the Galaxie Chromatography Data System version 1.9.302.530 (Varian, Palo Alto, CA, USA). The concentration of acetaldehyde, ethyl acetate, and higher alcohols was determined by gas chromatography (Lencioni et al ).…”

Section: Methodsmentioning

confidence: 99%

“…In contrast, there have been few studies on Zygotorulaspora florentina yeast. In recent studies, Domizio et al () and Lencioni et al () used the Z. florentina #42 strain (formerly known as Zygosaccharomyces florentinus ) in pure and mixed fermentations with S. cerevisiae of must with a standard level of sugar; they reported not only a reduction in VA but also an enhancement of the concentration of polysaccharides, phenyl‐ethyl acetate and 2‐phenyl ethanol in wine.…”

Section: Introductionmentioning

confidence: 99%

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Zygotorulaspora florentinaandStarmerella bacillarisin multistarter fermentation withSaccharomyces cerevisiaeto reduce volatile acidity of high sugar musts

Lencioni

Taccari

Ciani

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims: The possibility to decrease wine volatile acidity (VA) is an important aspect in wine production. This applies in particular to wines that are produced from musts with high sugar concentration, where the osmotic pressure promotes an increase in acetic acid production by Saccharomyces cerevisiae. This study aimed to identify suitable yeast strains and fermentation temperature to undertake the alcoholic fermentation of high sugar musts. Methods and Results: To lower VA during fermentation of high sugar musts, two non-Saccharomyces yeast strains, Zygotorulaspora florentina and Starmerella bacillaris, were used in multistarter fermentations with S. cerevisiae at a fermentation temperature of 14 and 20 C. The fermentation temperature influenced the yeast behaviour and the composition of the two mixed fermentations. Conclusions: Independent of fermentation temperature, the mixed fermentations with Z. florentina performed best to reduce VA. Significance of the Study: Mixed fermentations with the non-Saccharomyces yeast strains Z. florentina and S. bacillaris may represent a valuable approach for the fermentation of high sugar musts.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Zygotorulaspora florentinaandStarmerella bacillarisin multistarter fermentation withSaccharomyces cerevisiaeto reduce volatile acidity of high sugar musts

Lencioni

Taccari

Ciani

et al. 2017

Australian Journal of Grape and Wine Research

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show abstract

“…Recently, Sangiovese wines produced by co-inoculation with Zygotorulaspora florentina and S. cerevisiae showed an enhancement of polysaccharides and 2-phenylethanol content, a reduction of volatile acidity, and high concentration of glycerol and esters (Lencioni et al, 2016). …”

Section: Non-saccharomyces Yeastsmentioning

confidence: 99%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.

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“…Common consortia harbor yeasts, acetic acid, and lactic acid bacteria [34]. The diversity in carbon metabolism pathways among the different microbes in the consortia, allows mixed culture fermentation towards the production of different primary and secondary metabolites that influence the overall aromatic complexity of the alcoholic beverage [65][66][67]. Such mixed culture fermentation has become common in the wine and beer industries in an effort to improve the distinctive flavors of the alcoholic beverages.…”

Section: Advancements In Fermentation Strategiesmentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

Cited by 49 publications

References 51 publications

Zygotorulaspora florentinaandStarmerella bacillarisin multistarter fermentation withSaccharomyces cerevisiaeto reduce volatile acidity of high sugar musts

Zygotorulaspora florentinaandStarmerella bacillarisin multistarter fermentation withSaccharomyces cerevisiaeto reduce volatile acidity of high sugar musts

Microbial Resources and Enological Significance: Opportunities and Benefits

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

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