Abstract：
:The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Tronchoni J,Curiel JA,Sáenz-Navajas MP,Morales P,de-la-Fuente-Blanco A,Fernández-Zurbano P,Ferreira V,Gonzalez Rdoi
10.1016/j.fm.2017.10.008subject
Has Abstractpub_date
2018-04-01 00:00:00pages
214-223eissn
0740-0020issn
1095-9998pii
S0740-0020(17)30588-9journal_volume
70pub_type
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