Tags

Type your tag names separated by a space and hit enter

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.
FEMS Yeast Res. 2010 Mar; 10(2):123-33.FY

Abstract

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allowed the more widespread use of inoculated fermentations, with consequent improvements to the control of the fermentation process, and the use of new biotechnological processes in winemaking. Over the last few years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in winemaking, there have been several studies that have evaluated the use of controlled mixed fermentations using Saccharomyces and different non-Saccharomyces yeast species from the wine environment. The combined use of different species often results in unpredictable compounds and/or different levels of fermentation products being produced, which can affect both the chemical and the aromatic composition of wines. Moreover, possible synergistic interactions between different yeasts might provide a tool for the implementation of new fermentation technologies. Thus, knowledge of the Saccharomyces and non-Saccharomyces wine yeast interactions during wine fermentation needs to be improved. To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.

Links

Publisher Full Text
academic.oup.com
onlinelibrary.wiley.com
onlinelibrary.wiley.com

Authors+Show Affiliations

Ciani M
Dipartimento S.A.I.F.E.T, Sez. di Microbiologia Alimentare, Industriale e Ambientale, Università Politecnica delle Marche, Ancona, Italy. m.ciani@univpm.it
Comitini F
No affiliation info available
Mannazzu I
No affiliation info available
Domizio P
No affiliation info available

MeSH

Culture MediaEcosystemFermentationIndustrial MicrobiologySpecies SpecificityWineYeasts

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

19807789

Citation

Ciani, Maurizio, et al. "Controlled Mixed Culture Fermentation: a New Perspective On the Use of non-Saccharomyces Yeasts in Winemaking." FEMS Yeast Research, vol. 10, no. 2, 2010, pp. 123-33.
Ciani M, Comitini F, Mannazzu I, et al. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res. 2010;10(2):123-33.
Ciani, M., Comitini, F., Mannazzu, I., & Domizio, P. (2010). Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Research, 10(2), 123-33. https://doi.org/10.1111/j.1567-1364.2009.00579.x
Ciani M, et al. Controlled Mixed Culture Fermentation: a New Perspective On the Use of non-Saccharomyces Yeasts in Winemaking. FEMS Yeast Res. 2010;10(2):123-33. PubMed PMID: 19807789.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. AU - Ciani,Maurizio, AU - Comitini,Francesca, AU - Mannazzu,Ilaria, AU - Domizio,Paola, Y1 - 2009/09/07/ PY - 2009/10/8/entrez PY - 2009/10/8/pubmed PY - 2010/4/27/medline SP - 123 EP - 33 JF - FEMS yeast research JO - FEMS Yeast Res VL - 10 IS - 2 N2 - Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allowed the more widespread use of inoculated fermentations, with consequent improvements to the control of the fermentation process, and the use of new biotechnological processes in winemaking. Over the last few years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in winemaking, there have been several studies that have evaluated the use of controlled mixed fermentations using Saccharomyces and different non-Saccharomyces yeast species from the wine environment. The combined use of different species often results in unpredictable compounds and/or different levels of fermentation products being produced, which can affect both the chemical and the aromatic composition of wines. Moreover, possible synergistic interactions between different yeasts might provide a tool for the implementation of new fermentation technologies. Thus, knowledge of the Saccharomyces and non-Saccharomyces wine yeast interactions during wine fermentation needs to be improved. To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations. SN - 1567-1364 UR - https://www.unboundmedicine.com/medline/citation/19807789/Controlled_mixed_culture_fermentation:_a_new_perspective_on_the_use_of_non_Saccharomyces_yeasts_in_winemaking_ L2 - https://academic.oup.com/femsyr/article-lookup/doi/10.1111/j.1567-1364.2009.00579.x DB - PRIME DP - Unbound Medicine ER -