NDLI: Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines

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Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines

Content Provider	MDPI
Author	Dorota, Kręgiel Urszula, Dziekońska-Kubczak Pawlikowska, Ewelina Antolak, Hubert Pielech-Przybylska, Katarzyna
Copyright Year	2022
Description	Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and non-conventional yeasts: Wickerhamomyces anomalus and Dekkera bruxellensis. We investigated the assimilation profiles, enzyme fingerprinting, and metabolic profiles of yeast species, both individually and in mixed systems. The chemical complexity of apple wines was improved using the M. pulcherrima clade as co-starters. M. pulcherrima with S. cerevisiae produced a wine with a lower ethanol content, similar glycerol level, and a higher level of volatilome. However, inoculation with the Dekkera and Wickerhamomyces strains may slightly reduce this effect. The final beneficial effect of co-fermentation with M. pulcherrima may also depend on the type of fruit must.
Starting Page	247
e-ISSN	23115637
DOI	10.3390/fermentation8060247
Journal	Fermentation
Issue Number	6
Volume Number	8
Language	English
Publisher	MDPI
Publisher Date	2022-05-25
Access Restriction	Open
Subject Keyword	Fermentation Microbiology Fruit Wine Metschnikowia Pulcherrima Co-cultures Metabolic Profiles
Content Type	Text
Resource Type	Article

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