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Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must
Int J Food Microbiol. 2023 Aug 11;404:110367. doi: 10.1016/j.ijfoodmicro.2023.110367. Online ahead of print.ABSTRACTProgress in oenological biotechnology now makes it possible to control alcoholic (AF) and malolactic (MLF) fermentation processes for the production of wines. Key factors in controlling these processes and enhancing wine quality include the use of selected strains of non-Saccharomyces species, Saccharomyces cerevisiae, and Oenococcus oeni, as well as the method of inoculation (co-inoculation or sequential) and the timing of inoculation. In the present work, we investigated the effects of different inoculation...
Source: International Journal of Food Microbiology - August 19, 2023 Category: Food Science Authors: Candela Ruiz-de-Villa Montse Poblet Albert Bordons Cristina Reguant Nicolas Roz ès Source Type: research

Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions
Food Microbiol. 2023 Oct;115:104344. doi: 10.1016/j.fm.2023.104344. Epub 2023 Jul 25.ABSTRACTOne interesting strategy to address the increasing alcohol content of wines, associated with climate change, is to reduce the ethanol yield during fermentation. Within this strategy, the approach that would allow the clearest reduction in alcohol content is the respiration of part of the grape sugars by yeasts. Non-Saccharomyces species can be used for this purpose but suffer from a limited ability to dominate the process and complete fermentation. In turn, Saccharomyces cerevisiae shows a high production of acetic acid under the g...
Source: Food Microbiology - August 11, 2023 Category: Food Science Authors: Andrea M Guindal Pilar Morales Jordi Tronchoni Ramon Gonzalez Source Type: research

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