Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

Wine is the result of the performance of different yeast strains throughout the fermentation in both spontaneous and inoculated processes. 22 Saccharomyces cerevisiae strains were characterized by microsatellite fingerprinting, selecting 6 of them to formulate S. cerevisiae mixed cultures. The aim o...

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Bibliographic Details
Published in:Food microbiology 2011-08, Vol.28 (5), p.1080-1086
Main Authors: Barrajón, N., Capece, A., Arévalo-Villena, M., Briones, A., Romano, P.
Format: Article
Language:English
Subjects:
Amino acids uptake
Biological and medical sciences
Coculture Techniques
Fermentation
Fermented food industries
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Industrial Microbiology
Microsatellite fingerprinting
Mixed cultures
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Vitaceae
Volatile compounds
Volatile Organic Compounds - metabolism
Wine - analysis
Wine - microbiology
Wines and vinegars
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Summary:Wine is the result of the performance of different yeast strains throughout the fermentation in both spontaneous and inoculated processes. 22 Saccharomyces cerevisiae strains were characterized by microsatellite fingerprinting, selecting 6 of them to formulate S. cerevisiae mixed cultures. The aim of this study was to ascertain a potential benefit to use mixed cultures to improve wine quality. For this purpose yeasts behavior was studied during co-inoculated fermentations. Aromatic composition of the wines obtained was analyzed, and despite the fact that only one strain dominated at the end of the process, co-cultures released different concentrations of major volatile compounds than single strains, especially higher alcohols and acetaldehydes. Nevertheless, no significant differences were found in the type and quantity of the amino acids assimilated. This study demonstrates that the final wine composition may be modulated and enhanced by using suitable combinations of yeast strains. ► Co-inoculation of S. cerevisiae strains changes wine composition regarding to monoculture. ► The strains interact during fermentation but not all of them survive till the end. ► Suitable combinations of strains may reduce some defects in produced in monocultures.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2011.02.016