title: Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.
abstract: Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for wine with high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of some non-Saccharomyces yeast strains, and the effects that derive from their specific interactions with Saccharomyces. In the present study, we evaluated the selected strain Zygotorulaspora florentina (formerly Zygosaccharomyces florentinus) in mixed culture fermentations with Saccharomyces cerevisiae, from the laboratory scale to the winery scale. The scale-up fermentation and substrate composition (i.e., white or red musts) influenced the analytical composition of the mixed fermentation. At the laboratory scale, mixed fermentation with Z. florentina exhibited an enhancement of polysaccharides and 2-phenylethanol content and a reduction of volatile acidity. At the winery scale, different fermentation characteristics of Z. florentina were observed. Using Sangiovese red grape juice, sequential fermentation trials showed a significantly higher concentration of glycerol and esters while the sensorial analysis of the resulting wines showed higher floral notes and lower perception of astringency. To our knowledge, this is the first time that this yeasts association has been evaluated at the winery scale indicating the potential use of this mixed culture in red grape varieties.
authors.affiliation: Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy.
authors.forename: Livio
authors.initials: L
authors.lastname: Lencioni
authors.affiliation: Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy.
authors.forename: Cristina
authors.initials: C
authors.lastname: Romani
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
authors.forename: Mirko
authors.initials: M
authors.lastname: Gobbi
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Comitini
authors.affiliation: Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ciani
authors.affiliation: Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy. Electronic address: domizio@unifi.it.
authors.forename: Paola
authors.initials: P
authors.lastname: Domizio
mesh_terms: D004952:Esters / Q000032:analysis; D005285:Fermentation / Q000502:physiology*; D005421:Flavoring Agents / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000378:metabolism*; D013649:Taste; D027843:Vitis / Q000378:metabolism; D014920:Wine / Q000032:analysis / Q000382:microbiology*; D015002:Yeast, Dried
chemical_list: D004952:Esters; D005421:Flavoring Agents; D010626:Phenylethyl Alcohol
keywords: Mixed fermentation; Non-Saccharomyces; Organoleptic evaluation; Wine yeast; Winery scale; Zygotorulaspora florentina (Zygosaccharomyces florentinus)