Academic Journal
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae
| العنوان: | Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae |
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| المؤلفون: | Canonico L., Agarbati A., Galli E., Comitini F., Ciani M. |
| المساهمون: | Canonico, L., Agarbati, A., Galli, E., Comitini, F., Ciani, M. |
| سنة النشر: | 2023 |
| المجموعة: | Università Politecnica delle Marche: IRIS |
| مصطلحات موضوعية: | Metschnikowia pulcherrima,BioprotectionNative wine yeast, Aroma profile, Sulfur dioxide |
| الوصف: | One of the main objectives for a sustainable winemaking process is the reduction of the use of sulfur dioxide. Inthis regard, non-Saccharomyces wine yeasts are proposed as biocontrol agent in different steps of wine productionchain. Here, a selected strain of Metschnikowia pulcherrima (DiSVA 269) and a native Saccharomyces cerevisiae lowsulfite producer strain (DiSVA 708) were investigated. After preliminary laboratory trials, winemaking process atindustrial level showed an effective biocontrol action (reduction of c.a. 1 Log order of wild yeasts) ofM. pulcherrima inoculated at prefermentative stage in cold clarification (48 h at 10 ◦C) and during the subsequentfermentation process. The combination of M. pulcherrima/S. cerevisiae led a distinctive aromatic profile of winesboth in laboratory and winery trials with a significant enhancement of ethyl butyrate, ethyl hexanoate, isoamylacetate and β-phenyl ethanol. Moreover the use of the two selected strains was the best combination to enhancevolatile thiols (3-mercaptohexan-1-ol and 3-mercaptoexil acetate) that well correlate with the sensory analysis(tropical fruits). The overall results indicate that the combined use of M. pulcherrima DiSVA 269 and nativeS. cerevisiae DiSVA 708 led a biocontrol action and an improvement of aromatic and sensorial profile of wine withlow SO2 content. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | STAMPA |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/wos/WOS:001054169300001; volume:181; numberofpages:8; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11566/315644 |
| DOI: | 10.1016/j.lwt.2023.114758 |
| الاتاحة: | https://hdl.handle.net/11566/315644 https://doi.org/10.1016/j.lwt.2023.114758 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.E705DE56 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.lwt.2023.114758 |
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