title: Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.
abstract: Zygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.
authors: Federal University of Health Sciences of Porto Alegre, Av. Sarmento Leite, 245, Office 208, 90050-170 Porto Alegre, RS, Brazil. Electronic address: julianogr@ufcspa.edu.br.
authors: Juliano
authors: J
authors: Garavaglia
authors: Chromatography Laboratory, University of Santa Cruz do Sul, Av. Independência, 2293, 96815-900 Santa Cruz do Sul, RS, Brazil. Electronic address: rosana@unisc.br.
authors: Rosana de Cassia de Souza
authors: Rde C
authors: Schneider
authors: Agricultural Research and Rural Extension Institute of Santa Catarina, Rod. Admar Gonzaga, 1347, 88034-90 Florianópolis, SC, Brazil. Electronic address: smendesbr@gmail.com.
authors: Sandra Denise
authors: SD
authors: Camargo Mendes
authors: Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 118, 91.501-970 Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br.
authors: Juliane Elisa
authors: JE
authors: Welke
authors: Institute of Chemistry, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 210, 91.501-970 Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br.
authors: Cláudia Alcaraz
authors: CA
authors: Zini
authors: Institute of Chemistry, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 210, 91.501-970 Porto Alegre, RS, Brazil.
authors: Elina Bastos
authors: EB
authors: Caramão
authors: Department of Microbiology, Immunology and Parasitology, Federal University of Rio Grande do Sul, Av. Sarmento Leite, 500, Office 154, 90050-170 Porto Alegre, RS, Brazil. Electronic address: patricia.valente@ufrgs.br.
authors: Patrícia
authors: P
authors: Valente
mesh_terms: D001938:Brazil; D004952:Esters / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D027843:Vitis / Q000382:microbiology*; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D020068:Zygosaccharomyces / Q000378:metabolism*
chemical_list: D004952:Esters
keywords: Ethyl esters; Grape must fermentation; Mixed cultures; Wine flavor; Zygosaccharomyces bailii