Influence of sequential yeast mixtures on wine fermentation

• Published in: International journal of food microbiology Vol. 98; no. 3; pp. 301 - 308
• Main Authors: Clemente-Jimenez, J.M., Mingorance-Cazorla, L., Martínez-Rodríguez, S., Las Heras-Vázquez, F.J., Rodríguez-Vico, F.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-02-2005; Elsevier
• Subjects: alcohols; aromatic compounds; Biological and medical sciences; Chromatography, Gas - methods; Coculture Techniques; Fermentation; Fermented food industries; flavor compounds; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Industrial Microbiology; mixed culture; Pichia; Pichia - metabolism; Pichia fermentans; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; Sequential mixture fermentation; Species Specificity; starter cultures; sulfite tolerance; sulfites; Taste; technological properties; viability; volatile organic compounds; Wine; Wine - analysis; Wine - microbiology; wine quality; wine yeasts; winemaking; Wines and vinegars; Wine; Pichia fermentans; Sequential mixture fermentation; Saccharomyces cerevisiae; Fungi; Alcoholic beverage; Ascomycetes; Fermentation; Wine yeast; Mixture; Thallophyta
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2004.06.007

The use of
Pichia fermentans in pure cultures and sequential mixtures with
Saccharomyces cerevisiae has been studied to improve the aromatic compounds and characteristics of a wine.
P. fermentans has proved to be a good starter strains for must fermentation in the winemaking industry. It has shown the same level of sulphur tolerance and the same growth rate as
S. cerevisiae. We have demonstrated that only 2 days of must fermentation with
P. fermentans in sequential mixtures are enough to increase the following compounds in the wine both qualitatively and quantitatively: acetaldehyde, ethyl acetate, 1-propanol,
n-butanol, 1-hexanol, ethyl caprilate, 2,3-butanediol and glycerol. Maintaining this non-
Saccharomyces strain in contact with the must for longer periods quantitatively increases the flavour composition.