Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine
| Autor: | Alessio Giacomini, Wilson José Fernandes Lemos Junior, Chiara Nadai, Andrea Skelin, Barbara Bovo, Milena Carlot, Viviana Corich, Chiara Vendramini |
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| Rok vydání: | 2016 |
| Předmět: |
Glycerol
0301 basic medicine 030106 microbiology Wine Saccharomyces cerevisiae Ethanol fermentation Microbiology Saccharomyces 03 medical and health sciences chemistry.chemical_compound Saccharomyces paradoxus Humans Vitis Malic acid Food science Sugar Unripe grape must Ethanol biology Saccharomyces cerevisiae Saccharomyces paradoxus Malic acid Glycerol Unripe grape must fungi food and beverages General Medicine biology.organism_classification chemistry Biochemistry Fermentation Food Microbiology Food Technology Food Science |
| Zdroj: | International Journal of Food Microbiology. 236:56-64 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2016.07.022 |
| Popis: | Among the viticultural techniques developed to obtain wine with reduced alcohol content, the use of unripe grapes with low sugar and high malic acid concentration, harvested at cluster thinning, was recently explored. So far, no studies have evaluated the fermentation performances of Saccharomyces in unripe grape musts, in terms of fermentation ability and reducing malic acid contents, to improve the quality of this low-alcohol beverage. In this work, we evaluated 24 S. cerevisiae strains isolated from Italian and Croatian vineyards with different fermentation aptitudes. Moreover, four S. paradoxus were considered, as previous works demonstrated that strains belonging to this species were able to degrade high malic acid amounts in standard musts. The industrial strain S. cerevisiae 71B was added as reference. Sugar and malic acid contents were modified in synthetic musts in order to understand the effect of their concentrations on alcoholic fermentation and malic acid degradation. S. cerevisiae fermentation performances improved when glucose concentration decreased and malic acid level increased. The conditions that simulate unripe grape must, i.e. low glucose and high malic acid content were found to enhance S. cerevisiae ability to degrade malic acid. On the contrary, S. paradoxus strains were able to degrade high amounts of malic acid only in conditions that resemble ripe grape must, i.e. high glucose and low malic acid concentration. In fermentation trials when low glucose concentrations were used, at high malic acid levels S. cerevisiae strains produced higher glycerol than at low malic acid condition. Malic acid degradation ability, tested on the best performing S. cerevisiae strains, was enhanced in fermentation trials when unripe grape must was used. |
| Databáze: | OpenAIRE |
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