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Use of non-conventi...
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
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- Dashko, Sofia (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science,University of Nova Gorica
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- Zhou, Nerve (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science,University of Nova Gorica
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Tinta, Tinkara (author)
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Sivilotti, Paolo (author)
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Lemut, Melita Sternad (author)
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Trost, Kajetan (author)
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Gamero, Amparo (author)
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Boekhout, Teun (author)
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Butinar, Lorena (author)
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Vrhovsek, Urska (author)
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- Piskur, Jure (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science,University of Nova Gorica
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(creator_code:org_t)
- 2015-07-01
- 2015
- English.
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In: Journal of Industrial Microbiology & Biotechnology. - : Oxford University Press (OUP). - 1367-5435 .- 1476-5535. ; 42:7, s. 997-1010
- Related links:
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http://dx.doi.org/10...
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Abstract
Subject headings
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- Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Non-conventional yeasts
- Alcoholic fermentation
- Organoleptic
- properties
- Carbon metabolism
Publication and Content Type
- art (subject category)
- ref (subject category)
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To the university's database
- By the author/editor
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Dashko, Sofia
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Zhou, Nerve
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Tinta, Tinkara
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Sivilotti, Paolo
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Lemut, Melita St ...
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Trost, Kajetan
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show more...
-
Gamero, Amparo
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Boekhout, Teun
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Butinar, Lorena
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Vrhovsek, Urska
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Piskur, Jure
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show less...
- About the subject
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- AGRICULTURAL SCIENCES
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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and Food Science
- Articles in the publication
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Journal of Indus ...
- By the university
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Lund University