Authors: Ciani; Ferraro

Source: Journal of Applied Microbiology, Volume 85, Number 2, August 1998 , pp. 247-254(8)

Publisher: Wiley-Blackwell

Abstract:

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.

Document Type: Research article

DOI: http://dx.doi.org/10.1046/j.1365-2672.1998.00485.x

Affiliations: 1: Dipartimento di Biologia Vegetale sez. Microbiologia Applicata, Università di Perugia, Perugia, Italy

Publication date: 1998-08-01

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