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Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking

2019Journal article Open access
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dc.contributor.authorEsteves, Marcos
dc.contributor.authorBarbosa, Catarina
dc.contributor.authorVasconcelos, Isabel
dc.contributor.authorTavares, Maria João
dc.contributor.authorMendes-Faia, Arlete
dc.contributor.authorMira, Nuno Pereira
dc.contributor.authorMendes-Ferreira, Ana
dc.date.accessioned2019-11-07T10:47:38Z
dc.date.available2019-11-07T10:47:38Z
dc.date.issued2019
dc.description.abstractNon-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen. View Full-Text
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEsteves, M., Barbosa, C., Vasconcelos, I., Tavares, M. J., Mendes-Faia, A., Mira, N. P., Mendes-Ferreira, A. (2019). Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking. Microorganisms, 7(11), 478pt_PT
dc.identifier.doi10.3390/microorganisms7110478pt_PT
dc.identifier.eid85074347724
dc.identifier.issn2076-2607
dc.identifier.pmcPMC6920815
dc.identifier.pmid31652781
dc.identifier.urihttp://hdl.handle.net/10400.14/28615
dc.identifier.wos000502273600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSaccharomycodes ludwigiipt_PT
dc.subjectNon-saccharomycespt_PT
dc.subjectWine fermentationpt_PT
dc.subjectMixed-culturept_PT
dc.subjectWine aromapt_PT
dc.titleCharacterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemakingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue11
oaire.citation.titleMicroorganismspt_PT
oaire.citation.volume7
person.familyNameBarbosa
person.familyNameVasconcelos
person.familyNameTavares
person.givenNameCatarina
person.givenNameIsabel
person.givenNameMaria
person.identifier.ciencia-id5B11-717E-6BF8
person.identifier.ciencia-id851B-41B9-4746
person.identifier.ciencia-id4417-2D24-4BD0
person.identifier.orcid0000-0003-2383-2101
person.identifier.orcid0000-0002-0565-3516
person.identifier.orcid0000-0003-3178-2570
person.identifier.ridB-6066-2018
person.identifier.ridN-3870-2013
person.identifier.scopus-author-id26026821200
person.identifier.scopus-author-id7003767794
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc60ba3d4-820c-417a-8175-e62028009561
relation.isAuthorOfPublication251ce926-a408-483f-a3df-acebe6631477
relation.isAuthorOfPublication674ee373-a9a5-4ed9-b34e-3e077d07648c
relation.isAuthorOfPublication.latestForDiscovery251ce926-a408-483f-a3df-acebe6631477

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