Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Fabrizio Torchio, Vasileios Englezos, Francesco Cravero, Fabio Marengo, Simone Giacosa, Vincenzo Gerbi, Kalliopi Rantsiou, Luca Rolle, Luca Cocolin

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

In recent years there is an increasing global interest for the use of selected non-Saccharomyces yeasts by the winemaking industry, mainly due to their positive contribution to the wine complexity. In this study, Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae were evaluated in mixed (co-inoculated and sequentially) inoculated fermentations with the aim of improving the aroma profile of Barbera wine. The different inoculation protocols and combination of strains tested, influenced the interactions and the fermentation behaviour of the two yeast species. The wines produced with mixed cultures contained higher amounts of glycerol and pleasant esters compared to the wine fermented with S. cerevisiae alone. The use of mixed culture fermentations with selected yeast strains and appropriate inoculation strategies could be considered as a tool to enhance the aroma profile of wines produced from non-floral grape varieties like Barbera.
Original languageEnglish
Pages (from-to)567-575
Number of pages9
JournalLEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Publication statusPublished - 2016

Keywords

  • Aroma
  • Mixed fermentation
  • Non-Saccharomyces
  • Starmerella bacillaris
  • Wine fermentation

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