Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-<i>Saccharomyces</i> yeasts (<i>Metschnikowia</i><i> pulcherrima</i> (Mp), <i>Torulaspora<...

Full description

Bibliographic Details
Main Authors:	Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Foods
Subjects:	wine PMA-qPCR <i>Metschnikowia pulcherrima</i> <i>Torulaspora delbrueckii</i> <i>Zygosaccharomyces bailii</i> mixed fermentation
Online Access:	https://www.mdpi.com/2304-8158/10/3/623

Similar Items

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines
by: Rocío Escribano-Viana, et al.
Published: (2019-04-01)

A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield
by: Xiaolin Zhu, et al.
Published: (2020-05-01)

Do Non-<i>Saccharomyces</i> Yeasts Work Equally with Three Different Red Grape Varieties?
by: Rocío Escribano-Viana, et al.
Published: (2019-12-01)

Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine
by: Ivana Karabegović, et al.
Published: (2021-04-01)

Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest
by: Helena Roca-Mesa, et al.
Published: (2020-01-01)

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Saccharomyces</i> as a Case-Study
by: Carmen Berbegal, et al.
Published: (2020-05-01)

The Influence of Non-<i>Saccharomyces</i> Species on Wine Fermentation Quality Parameters
by: Ángel Benito, et al.
Published: (2019-06-01)

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation
by: Alba Martín-García, et al.
Published: (2020-02-01)

Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast
by: Jennifer Vázquez, et al.
Published: (2018-08-01)

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
by: Carmen Berbegal, et al.
Published: (2019-08-01)

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation
by: Benjamin Kuchen, et al.
Published: (2021-04-01)

<i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
by: Laura Canonico, et al.
Published: (2019-09-01)

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains
by: Ying Su, et al.
Published: (2020-06-01)

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
by: Cristian Vaquero, et al.
Published: (2021-04-01)

Influence of Nutrient Supplementation on <i>Torulaspora Delbrueckii</i> Wine Fermentation Aroma
by: Debora Mecca, et al.
Published: (2020-03-01)

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of <i>Metschnikowia pulcherrima</i> or <i>Meyerzyma guilliermondii</i>
by: Jesse J. Aplin, et al.
Published: (2021-07-01)

Selection Process of a Mixed Inoculum of Non-<i>Saccharomyces</i> Yeasts Isolated in the D.O.Ca. Rioja
by: Rocío Escribano-Viana, et al.
Published: (2021-08-01)

Improved <i>Saccharomyces cerevisiae</i> Strain in Pure and Sequential Fermentation with <i>Torulaspora delbrueckii</i> for the Production of Verdicchio Wine with Reduced Sulfites
by: Alice Agarbati, et al.
Published: (2020-09-01)

Biotechnological Importance of <i>Torulaspora</i> <i>delbrueckii</i>: From the Obscurity to the Spotlight
by: Ticiana Fernandes, et al.
Published: (2021-08-01)

Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology
by: Antonio Morata, et al.
Published: (2019-07-01)

Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties
by: Filomena L. Duarte, et al.
Published: (2019-07-01)

Vinification without <i>Saccharomyces</i>: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)
by: Hajnalka Csoma, et al.
Published: (2021-12-01)

Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers
by: Angela Capece, et al.
Published: (2021-01-01)

The Yeast <i>Torulaspora delbrueckii</i>: An Interesting But Difficult-To-Use Tool for Winemaking
by: Manuel Ramírez, et al.
Published: (2018-11-01)

Genetic Improvement of <i>Torulaspora delbrueckii</i> for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO<sub>2</sub>, Ethanol, and High CO<sub>2</sub> Pressure
by: Rocío Velázquez, et al.
Published: (2020-09-01)

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i>
by: Xiaohui Jiang, et al.
Published: (2020-02-01)

Improvement of <i>Torulaspora delbrueckii</i> Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
by: Carolina Santiago, et al.
Published: (2021-04-01)

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine
by: Anthony Sereni, et al.
Published: (2020-06-01)

Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition
by: Ophélie Dutraive, et al.
Published: (2019-09-01)

Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts
by: Yurena Navarro, et al.
Published: (2020-09-01)

New Isolated <i>Metschnikowia pulcherrima</i> Strains from Apples for Postharvest Biocontrol of <i>Penicillium expansum</i> and Patulin Accumulation
by: Laura Settier-Ramírez, et al.
Published: (2021-06-01)

Evolution of Aromatic Profile of <i>Torulaspora delbrueckii</i> Mixed Fermentation at Microbrewery Plant
by: Laura Canonico, et al.
Published: (2020-01-01)

Otimização da produção de acetil e etil ésteres pela levedura Zygosaccharomyces bailii BCV 08
by: Garavaglia, Juliano
Published: (2014)

Otimização da produção de acetil e etil ésteres pela levedura Zygosaccharomyces bailii BCV 08
by: Garavaglia, Juliano
Published: (2014)

Otimização da produção de acetil e etil ésteres pela levedura Zygosaccharomyces bailii BCV 08
by: Garavaglia, Juliano
Published: (2014)

Microbial terroir in Chilean valleys: Diversity of non-conventional yeast
by: Carla eJara, et al.
Published: (2016-05-01)

A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider
by: Brianna Valliere, et al.
Published: (2020-04-01)

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making
by: Beatriz Padilla, et al.
Published: (2017-07-01)

A New Approach to Producing High Yields of Pulcherrimin from <i>Metschnikowia</i> Yeasts
by: Ewelina Pawlikowska, et al.
Published: (2020-11-01)

Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures
by: Dinka Mandakovic, et al.
Published: (2020-06-01)

Cannot write session to /tmp/vufind_sessions/sess_seofbg8oulbdd3psakfnlf7aps