Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation

Letters in Applied Microbiology
H Erten, H Tanguler

Abstract

To examine the growth and survival of Williopsis saturnus strains along with wine yeast Saccharomyces cerevisiae in grape must. For this study, fermentations were performed in sterilized grape must at 18 degrees C. Inoculum level was 5 x 10(6) cells per ml for each yeast. The results showed that W. saturnus yeasts exhibited slight growth and survival depending on the strain, but they died off by day 5. Saccharomyces cerevisiae, however, dominated the fermentation, reaching the population of about 8 log CFU ml(-1). It was observed that ethanol formation was not affected. The concentrations of acetic acid, ethyl acetate and isoamyl acetate were found higher in mixed culture experiments compared to control fermentation. The results also revealed that higher alcohols production was unaffected in general. Fermentations did not form undesirable concentrations of flavour compounds, but production of higher levels of acetic acid in mixed culture fermentations may unfavour the usage of W. saturnus in wine making. This study provides information on the behaviour of W. saturnus together with S. cerevisiae during the alcoholic fermentation.

References

Aug 2, 2003·International Journal of Food Microbiology·Graham H Fleet
Feb 12, 2008·International Journal of Food Microbiology·Marina BelyDenis Dubourdieu
Oct 28, 2008·Journal of Industrial Microbiology & Biotechnology·Lucía M MendozaMarta E Farías

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Citations

Jun 14, 2014·Journal of the Science of Food and Agriculture·Hasan TangulerHuseyin Erten
Oct 30, 2013·FEMS Yeast Research·Neil P JollyIsak S Pretorius
Jun 24, 2017·Frontiers in Microbiology·Leonardo PetruzziMilena Sinigaglia

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