Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

Biotechnology Letters
Dong-Hwan KimH D Park

Abstract

Grape must was fermented by a mixed culture of Saccharomyces cerevisiae W-3 (a wine yeast) and Issatchenkia orientalis KMBL 5774 (a malic acid-degrading yeast). Co-fermentation with 1:1 (v/v) inoculum ratio of W-3 and KMBL 5774 decreased malic acid to 0.33 mg/ml from 1.1 mg ml with W-3 alone. Ethanol production was the same in both cases (7.8%, v/v). Acetaldehyde, 1-propanol, 2-butanol and isoamyl alcohol all decreased, with an increase in methanol, in the co-fermented wine. Sensory evaluation showed a higher score in the wine fermented with 1:1 (v/v) inoculum ratio than those obtained by 4:1 (v/v) inoculum ratio or W-3 alone.

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Citations

Sep 17, 2010·Journal of Industrial Microbiology & Biotechnology·Bruno Guedes FonsecaSílvio Silvério da Silva
Jun 1, 2010·Food Microbiology·K ZottI Masneuf-Pomarede
Nov 2, 2015·Microbiological Research·Vittorio CapozziGiuseppe Spano
Apr 24, 2015·Journal of Industrial Microbiology & Biotechnology·Sofia DashkoJure Piskur
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Jul 21, 2020·World Journal of Microbiology & Biotechnology·Li-Xia ZhuAmannisa Aihaiti
Jan 11, 2013·International Journal of Food Sciences and Nutrition·Bharti Negi, Gargi Dey
Apr 10, 2018·Frontiers in Microbiology·Aitor BalmasedaJoaquín Bautista-Gallego
Apr 1, 2020·AIMS Microbiology·Maria ParapouliEfstathios Hatziloukas
Jun 24, 2017·Frontiers in Microbiology·Leonardo PetruzziMilena Sinigaglia
Jan 22, 2021·Folia Microbiologica·Annica SteynWillem Heber van Zyl
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Feb 27, 2009·Journal of Agricultural and Food Chemistry·Rafael A PeinadoJuan J Moreno

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