English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In oenology, the utilization of mixed starter cultures composed by  Saccharomyces  and non- Saccharomyces  yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non -Saccharomyces  yeasts are already commercialized as oenological starter cultures to be used in combination with  Saccharomyces cerevisiae , while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of  H. uvarum  in mixed cultures (co-inoculation) and sequential inoculation with  S. cerevisiae  for industrial wine production. Three previously characterized  H. uvarum  strains were separately used as multi-starter together with an autochthonous  S. cerevisiae  starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain  H. uvarum  ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the  S. cerevisiae  starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the  H. uvarum  strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected  H. uvarum  strain in multi-starter inoculation with  S. cerevisiae  for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non- Saccharomyces  in the design of tailored starter cultures for typical wines.

frontiers in microbiology

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production