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The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation

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The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation

dc.contributor.author	Alonso-del-Real, Javier
dc.contributor.author	Contreras-Ruiz, Alba
dc.contributor.author	Castiglioni, Gabriel L.
dc.contributor.author	Barrio Esparducer, Eladio
dc.contributor.author	Querol Simón, Amparo
dc.date.accessioned	2018-02-21T16:34:57Z
dc.date.available	2018-02-21T16:34:57Z
dc.date.issued	2017
dc.identifier.citation	Alonso-del-Real, Javier Contreras-Ruiz, Alba Castiglioni, Gabriel L. Barrio Esparducer, Eladio Querol Simón, Amparo 2017 The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation Frontiers In Microbiology 8 2087
dc.identifier.uri	http://hdl.handle.net/10550/64874
dc.description.abstract	Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches. However, S. cerevisiae usually outcompetes other Saccharomyces species due to its better adaptation to the fermentative environment. For this reason, we studied for the first time the use of a Saccharomyces kudriavzevii strain, CR85, for co-inoculations at increasing proportions and sequential inoculations, as well as the effect of aeration, to improve its fermentation performance in order to obtain wines with an ethanol yield reduction. An enhanced competitive performance of S. kudriavzevii CR85 was observed when it represented 90% of the cells present in the inoculum. Furthermore, airflow supply of 20 VVH to the fermentation synergistically improved CR85 endurance and, interestingly, a significant ethanol concentration reduction was achieved.
dc.language.iso	eng
dc.relation.ispartof	Frontiers In Microbiology, 2017, vol. 8, p. 2087
dc.subject	Fermentació
dc.subject	Vinicultura
dc.subject	Aliments Microbiologia
dc.title	The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation
dc.type	journal article	es_ES
dc.date.updated	2018-02-21T16:34:57Z
dc.identifier.doi	10.3389/fmicb.2017.02087
dc.identifier.idgrec	123538
dc.rights.accessRights	open access	es_ES