Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation
Abstract
A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae. Thus, selected non-Saccharomyces yeasts may positively interact with S. cerevisiae, and represent potential and innovative tools to increase wine complexity.
Issue: Macrowine 2010
Type: Article
Authors
1 DiBA, Università degli Studi di Firenze, via Donizetti, 6 – 50144 Firenze, I.
2 DiSAIFET, Università Politecnica delle Marche, via Brecce Bianche, 232 – 60131 Ancona, I.
3 DiSAABA, Università degli Studi di Sassari, Viale Italia 39 – 07100 Sassari, I.
4 Consorzio Tuscania, p.za Strozzi, 1 – 50100 Firenze , I.