Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
Multistarter fermentations of Hanseniaspora uvarum, Torulaspora delbrueckii and Kluyveromyces thermotolerans together with Saccharomyces cerevisiae were studied. In grape musts with a high sugar content, mixed trials showed a fermentation behaviour and analytical profiles of wines comparable to or better than those exhibited by a pure culture of S. cerevisiae. Sequential trials of T. delbrueckii and K. thermotolerans revealed a sluggish fermentation, while those of H. uvarum exhibited an unacceptable increase in ethyl acetate content (175 ml l(-1)). A low fermentation temperature (15 degrees C) of multistarter trials of H. uvarum resulted in a stuck fermentation that was not due to a deficiency of assimilable nitrogenous compounds since lower amounts of these compounds were used. Sequential fermentation carried out by H. uvarum at 15 degrees C confirmed the high production of ethyl acetate. The persistence and level of non-Saccharomyces yeasts during multistarter fermentations under stress conditions (high ethanol content and/or low temperature) can cause stuck fermentations.
Ciani
Maurizio
M
Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, via Brecce Bianche, 60121, Ancona, Italy. m.ciani@univpm.it
Beco
Luca
L
Comitini
Francesca
F
D000085:Acetates / Q000032:analysis / Q000378:metabolism; D002450:Cell Communication / Q000502:physiology; D018920:Coculture Techniques; D015169:Colony Count, Microbial; D005285:Fermentation; D007218:Industrial Microbiology; D007716:Kluyveromyces / Q000254:growth & development* / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors; D027843:Vitis / Q000378:metabolism / Q000382:microbiology; D014920:Wine / Q000382:microbiology*
D000085:Acetates; C007650:ethyl acetate