Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines
| Autor: | Giovanna Ponticello, M Squadrito, Francesco Ardizzone, Manuela Monteleone, Daniele Oliva, Valentina Gandolfo, Teresa Fasciana, Onofrio Corona, Eleonora Barone, Pieramaria Giaramida, Nicola Francesca |
|---|---|
| Přispěvatelé: | Barone, Eleonora, Ponticello, Giovanna, Giaramida, Pieramaria, Squadrito, Margherita, Fasciana, Teresa, Gandolfo, Valentina, Ardizzone, Francesco, Monteleone, Manuela, Corona, Onofrio, Francesca, Nicola, Oliva, Daniele |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Kluyveromyces marxianu non-Saccharomyces Fermentation industries. Beverages. Alcohol Plant Science 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) 03 medical and health sciences chemistry.chemical_compound Kluyveromyces marxianus 010608 biotechnology Volatile organic compound Food science 030304 developmental biology Oenology Winemaking Wine chemistry.chemical_classification TP500-660 0303 health sciences Ethanol biology Chemistry mixed fermentation food and beverages biology.organism_classification winemaking Fermentation Composition (visual arts) Food Science |
| Zdroj: | Fermentation, Vol 7, Iss 79, p 79 (2021) Fermentation Volume 7 Issue 2 |
| Popis: | An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|