title: Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines.
abstract: Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre-treatment of must with immobilized C. stellata cells, followed by an inoculum of S. Cerevisiae, enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre-treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines.
authors.affiliation: Dipartimento di Biologia Vegetale sez. Microbiologia Applicata, Università di Perugia, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Ciani
authors.forename: L
authors.initials: L
authors.lastname: Ferraro
mesh_terms: D002175:Candida / Q000378:metabolism*; D005285:Fermentation; D011786:Quality Control; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D014920:Wine / Q000592:standards*