TY - JOUR
T1 - Modeling of the Fermentation Behavior of Starmerella bacillaris
AU - Rantsiou, Kalliopi
AU - Englezos, Vasileios
AU - Torchio, Fabrizio
AU - Risse, Paul-Andre
AU - Cravero, Francesco
AU - Gerbi, Vincenzo
AU - Rolle, Luca
AU - Cocolin, Luca
PY - 2017
Y1 - 2017
N2 - Starmerella bacillaris has been proposed as a non-Saccharomyces species candidate to be used in mixed
fermentations with Saccharomyces cerevisiae for the production of wine. Among the prospective applications, reductions
in ethanol content and the acetic acid produced from high sugar musts have attracted particular attention.
In this study, we described the fermentation behavior of six strains of S. bacillaris in grape must with initial sugar
concentration ranging from 200 to 330 g/L. Time (days of fermentation) was a second variable that was monitored
for its influence on fermentation. Response surface methodology was employed to model the behavior of the strains.
The six strains generally behaved uniformly. Residual sugar concentration and production of ethanol, glycerol, and
acetic acid mainly depended on time. Initial sugar concentration in the must was positively associated with residual
glucose in musts with higher initial sugar concentration. Similarly, malic acid consumption showed a dependence
on time and sugar concentration and was inhibited in musts with a higher sugar content. The behavior of S. bacillaris
strains can be considered compatible with enological practices that may involve mixed fermentation with S.
cerevisiae.
AB - Starmerella bacillaris has been proposed as a non-Saccharomyces species candidate to be used in mixed
fermentations with Saccharomyces cerevisiae for the production of wine. Among the prospective applications, reductions
in ethanol content and the acetic acid produced from high sugar musts have attracted particular attention.
In this study, we described the fermentation behavior of six strains of S. bacillaris in grape must with initial sugar
concentration ranging from 200 to 330 g/L. Time (days of fermentation) was a second variable that was monitored
for its influence on fermentation. Response surface methodology was employed to model the behavior of the strains.
The six strains generally behaved uniformly. Residual sugar concentration and production of ethanol, glycerol, and
acetic acid mainly depended on time. Initial sugar concentration in the must was positively associated with residual
glucose in musts with higher initial sugar concentration. Similarly, malic acid consumption showed a dependence
on time and sugar concentration and was inhibited in musts with a higher sugar content. The behavior of S. bacillaris
strains can be considered compatible with enological practices that may involve mixed fermentation with S.
cerevisiae.
KW - alcoholic fermentation, non-Saccharomyces, response surface methodology, Starmerella bacillaris
KW - alcoholic fermentation, non-Saccharomyces, response surface methodology, Starmerella bacillaris
UR - http://hdl.handle.net/10807/122876
U2 - 10.5344/ajev.2017.16108
DO - 10.5344/ajev.2017.16108
M3 - Article
SN - 0002-9254
SP - 378
EP - 383
JO - American Journal of Enology and Viticulture
JF - American Journal of Enology and Viticulture
ER -