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Open AccessArticle

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

1
WM&B—Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
2
BioISI—Biosystems & Integrative Sciences Institute, Campo Grande, 1749-016 Lisboa, Portugal
3
CoLAB Vines&Wines - National Collaborative Laboratory for the Portuguese Wine Sector, Associação para o Desenvolvimento da Viticultura Duriense (ADVID), Edifício Centro de Excelência da Vinha e do Vinho, Régia Douro Park, 5000-033 Vila Real, Portugal
4
CBQF/Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
5
iBB - Institute of Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Microorganisms 2019, 7(11), 478; https://doi.org/10.3390/microorganisms7110478
Received: 30 September 2019 / Revised: 15 October 2019 / Accepted: 18 October 2019 / Published: 23 October 2019
(This article belongs to the Special Issue Recent Advances in Applied Microbiology)
Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen. View Full-Text
Keywords: Saccharomycodes ludwigii; non-Saccharomyces; wine fermentation; mixed-culture; wine aroma Saccharomycodes ludwigii; non-Saccharomyces; wine fermentation; mixed-culture; wine aroma
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Esteves, M.; Barbosa, C.; Vasconcelos, I.; Tavares, M.J.; Mendes-Faia, A.; Pereira Mira, N.; Mendes-Ferreira, A. Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking. Microorganisms 2019, 7, 478.

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