| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 621.75 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Non-Saccharomyces yeasts include different species which comprise an ecologically and biochemically diverse
group capable of altering fermentation dynamics and wine composition and flavour. In this study, single- and
mixed-culture of Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used to ferment natural
grape-juice, under two nitrogen regimes. In single-culture the strain H. guilliermondii failed to complete total
sugar breakdown even though the nitrogen available has not been a limiting factor of its growth or fermentative
activity. In mixed-culture, that strain negatively interfered with the growth and fermentative performance of
S. cerevisiae, resulting in lower fermentation rate and longer fermentation length, irrespective of the initial nitrogen
concentration. The impact of co-inoculation on the volatile compounds profilewasmore evident in thewines
obtained from DAP-supplementedmusts, characterised by increased levels of ethyl and acetate esters, associated
with fruity and floral character of wines. Moreover, the levels of fatty acids and sulphur compounds which are
responsible for unpleasant odours that depreciate wine sensory quality were significantly lower.
Accordingly, data obtained suggests that the strain H. guilliermondii has potential to be used as adjunct of
S. cerevisiae in wine industry, although possible interactions with S. cerevisiae still need to be elucidated.
Description
Keywords
Yeast Non-Saccharomyces Nitrogen response Alcoholic fermentation Wine Aroma
Citation
LAGE, Patrícia...[et al.] - H. guilliermondii impacts growth kinetics and metabolic activity of s. cerevisiae: the role of initial nitrogen concentration. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 172 (2014), p. 62–69
Publisher
Elsevier