Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines. (December 2021)

• Record Type: Journal Article
• Authors: Perpetuini, Giorgia; Rossetti, Alessio Pio; Tittarelli, Fabrizia; Battistelli, Noemi; Arfelli, Giuseppe; Suzzi, Giovanna; Tofalo, Rosanna
• Is Part Of: Food research international. Volume 150:Part A(2021)
• Publication Date: 2021-12
• Subjects: Candida zemplinina -- Sessile cells -- Oak chips -- Aroma compounds -- Organic wine; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110772
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Adhesion properties of Candida zemplinina on abiotic surfaces were evaluated. Strain dependent adhesion profile was observed. Two different adhesion profiles were identified when C. zemplinina was adhered on stainless steel chips. Candida zemplinina cells attached on oak chips influence wine characteristics. Candida zemplinina cells attached on oak chips enhanced wine glycerol and esters content. Abstract: In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were assessed. Moreover, the impact of C. zemplinina cells adhered on oak surface on fermentation kinetics and volatile profile of Montepulciano d'Abruzzo organic wines was evaluated. All strains showed a hydrophobic nature with a certain affinity for the apolar solvents tested (hexadecane and decane). In agreement with this data strains were able to adhere on abiotic surfaces in a strain dependent way. On polystyrene plates all strains mainly grew as planktonic cells. On stainless steel surfaces sessile cells ranged from 2.6 Log CFU/mL (SB2) to 4.1 Log CFU/mL (SB8), while on oak chips were about 2 log higher ranging from 4.3 Log CFU/mL (SB8) to 6.1 Log CFU/mL (SB10). Candida zemplinina sessile state resulted in an increase of glycerol (from 6.98 g/L to 11.92 g/L) and esters amount (from 55.47 g/L to 91.5 mg/L), and a reduction of ethanol content (from 14.13% to 9.12% v/v). As for esters, methyl vanillate, ethyl isobutyrate, and ethyl isovalerate were present only when C. zemplinina was adhered on oak chips. This study revealed that changes of concentrations in esters and glycerol content reflected the fermentation bioactivity of yeast cells attached on oak chips. Surface-adhered behaviours should be considered in the improvement of strategies for the development of high-quality organic wines and eventually obtain novel wine styles.