Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Mylona
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Del Fresno
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Palomero
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Loira
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Bañuelos
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Morata
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Calderón
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain. Electronic address: Santiago.benito@upm.es.
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Benito
Dept. Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Suárez-Lepe
D000079:Acetaldehyde / Q000378:metabolism; D019342:Acetic Acid / Q000378:metabolism; D000872:Anthocyanins / Q000378:metabolism; D001679:Biogenic Amines / Q000378:metabolism; D005285:Fermentation; D059022:Food Safety; D008293:Malates / Q000378:metabolism*; D019289:Pyruvic Acid / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D012568:Schizosaccharomyces / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000378:metabolism; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D000872:Anthocyanins; D001679:Biogenic Amines; D008293:Malates; D055549:Volatile Organic Compounds; C030298:malic acid; D019289:Pyruvic Acid; D000079:Acetaldehyde; D019342:Acetic Acid
Anthocyanins; Biogenic amines; Pyruvic acid; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Volatile compounds