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|Title:||Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing|
|Citation:||International Journal of Food Microbiology, 2020; 329:108651-1-108651-14|
|Ana Hranilovic, Joanna M. Gambetta, David W. Jeffery, Paul R. Grbin, Vladimir Jiranek|
|Abstract:||In Latin, ‘pulcherrima’ is a superlative form of an adjective that translates as beautiful. Apart from being ‘the most beautiful’ yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing strain MP2 was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.|
|Keywords:||Metschnikowia pulcherrima; non-Saccharomyces yeasts; mixed culture; fermentations; lower-alcohol wines; volatile compounds|
|Rights:||© 2020 Elsevier B.V. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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