Assessing the Oenological Potentialof Nakazawaea ishiwadae,Candida railenensisandDebaryomyces hanseniiStrains in Mixed-Culture Grape Must Fermentation withSaccharomyces cerevisiae

被引：18

作者：

van Wyk, Niel ^{[1
,2
]}

Pretorius, Isak S. ^{[1
]}

von Wallbrunn, Christian ^{[2
]}

机构：

[1] Macquarie Univ, ARC Ctr Excellence Synthet Biol, Dept Mol Sci, Sydney, NSW 2109, Australia

[2] Hsch Geisenheim Univ, Dept Microbiol & Biochem, D-65366 Geisenheim, Germany

来源：

FERMENTATION-BASEL | 2020年 / 6卷 / 02期

基金：

澳大利亚研究理事会;

关键词：

non-Saccharomycesyeast; Nakazawaea ishiwadae; aroma; mixed-culture fermentations; wine yeast; NON-SACCHAROMYCES YEASTS; DEBARYOMYCES-HANSENII; CO-FERMENTATION; DIVERSITY; WINES; ACIDS;

D O I：

10.3390/fermentation6020049

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Recently, there has been a growing interest in the role of non-Saccharomycesyeast (NSY) as a coculturing partner withSaccharomyces cerevisiaeduring grape must fermentation. We investigated three new strains, namelyNakazawaea ishiwadae,Candida railenensisandDebaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications withS.cerevisiaeVin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing withN.ishiwadaeyielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced withC. railenensisandD. hanseniiyielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species ofN. ishiwadaeas a promising coculturing partner for increasing aroma-active compounds in a wine.

引用

页数：9