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Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines
Author(s) -
Maurizio Ciani,
Luisa Ferraro
Publication year - 1998
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1998.00485.x
Subject(s) - wine , yeast , acetaldehyde , saccharomyces cerevisiae , fermentation , biology , yeast in winemaking , saccharomyces , acetoin , food science , biochemistry , ethanol
Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre‐treatment of must with immobilized C. stellata cells, followed by an inoculum of S. cerevisiae , enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre‐treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines.