title: Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.
abstract: Decreasing the ethanol content in wine is a current challenge, mainly due to the global climate change and to the consumer preference for wines from grapes with increased maturity. In this study, a central composite design (CCD) and response surface methodology (RSM) approach was used to investigate the potential application of Starmerella bacillaris (synonym Candida zemplinina) in combination with Saccharomyces cerevisiae, in mixed (co-inoculated and sequential) cultures, to understand better the mechanism of co-habitation and achieve the objective of reducing the ethanol in wines. Laboratory scale fermentations demonstrated a decrease up to 0.7 % (v/v) of ethanol and an increase of about 4.2 g/L of glycerol when S. cerevisiae was inoculated with a delay of 48 h with respect to the inoculation of S. bacillaris. Pilot-scale fermentations, carried out in winemaking conditions, confirmed the laboratory results. This study demonstrates that the combination of strains and inoculation protocol could help to reduce the ethanol content in wines.
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy.
authors.forename: Vasileios
authors.initials: V
authors.lastname: Englezos
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy.
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Rantsiou
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Cravero
authors.affiliation: Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Torchio
authors.affiliation: Lallemand SAS, Blagnac, France.
authors.forename: Anne
authors.initials: A
authors.lastname: Ortiz-Julien
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Gerbi
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy. lucasimone.cocolin@unito.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D059827:Agricultural Inoculants; D002175:Candida / Q000502:physiology*; D000431:Ethanol / Q000032:analysis*; D005285:Fermentation; D005990:Glycerol / Q000032:analysis; D056265:Microbial Interactions; D010865:Pilot Projects; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D014920:Wine / Q000032:analysis*
chemical_list: D000431:Ethanol; D005990:Glycerol
keywords: Central composite design; Ethanol content reduction; Non-Saccharomyces yeast; Response surface methodology; Starmerella bacillaris