Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures. (7th May 2014)

• Record Type: Journal Article
• Authors: Zara, G.; Mannazzu, I.; Del Caro, A.; Budroni, M.; Pinna, M.B.; Murru, M.; Farris, G.A.; Zara, S.
• Is Part Of: Australian journal of grape and wine research. Volume 20:Number 2(2014:Jun.)
• Page Start: 199
• Page End: 207
• Publication Date: 2014-05-07
• Subjects: Viticulture -- Australia -- Periodicals; Wine and wine making -- Australia -- Periodicals; Viticulture -- Periodicals; Wine and wine making -- Periodicals; 634.80994
• DOI: 10.1111/ajgw.12078
• Languages: English
• ISSNs: 1322-7130

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="ajgw12078-sec-0001" sec-type="section"> <title>Background and Aims</title> <p>Interactions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this study was to assess the influence of different nutrients on the association between a wine strain of <italic>C</italic><italic>andida zemplinina</italic> (CDZ1) and a commercial wine strain of <italic>S</italic><italic>accharomyces cerevisiae</italic> (EC1118) in mixed culture fermentations.</p> </sec> <sec id="ajgw12078-sec-0002" sec-type="section"> <title>Methods and Results</title> <p>Laboratory‐scale fermentations were carried out by inoculating CDZ1 and, after 3 days, EC1118 with the simultaneous addition of diammonium phosphate, yeast hulls, ergosterol and oleic acid, each provided separately. The addition of yeast hulls resulted in a higher cell population of CDZ1 and in a higher glycerol concentration of wine as compared with that of the other fermentations. Pilot‐scale fermentations, carried out in a commercial winery, confirmed that the winemaking protocol based on the use of the mixed starters CDZ1/EC1118 with added yeast hulls results in wine with a higher glycerol content, more structured and persistent.</p> </sec> <sec id="ajgw12078-sec-0003" sec-type="section"> <title>Conclusions</title> <p>Addition of yeast hulls improved the fermentative performance of the mixed starters CDZ1/EC1118.</p> </sec> <sec id="ajgw12078-sec-0004" sec-type="section"> <title>Significance of the Study</title> <p>The high glycerol content of wines made with the combined use of yeast hulls and CDZ1/EC1118 mixed starters increases wine softness and body.</p> </sec> </abstract>