Next Article in Journal
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads
Previous Article in Journal
Artificial Immune System in Doing 2-Satisfiability Based Reverse Analysis Method via a Radial Basis Function Neural Network
Previous Article in Special Issue
Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions
Open AccessArticle

Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation

Innovak Global, Investigación y Desarrollo, Lab. de Biología Molecular (Innovak Global, R&D, Molecular Biology Lab), Blvd Vicente Lombardo Toledano #6615 Col. La Concordia, C.P. 31375 Chihuahua, Chihuahua, Mexico
Instituto Politécnico Nacional, Centro de Biotecnología Genómica, Laboratorio de Biotecnología Industrial (National Polytechnic Institute, Center for Genomic Biotechnology, Industrial Biotechnology Lab), Blvd del Maestro s/n esq. Elías Piña Col. Narciso Mendoza, C.P. 88710 Reynosa (Tamaulipas), Mexico
Laboratoire de Génie Chimique, Université de Toulouse (Chemical Engineering Lab, Toulouse University), CNRS, INPT, UPS, 31432 Toulouse CEDEX 4, France
Author to whom correspondence should be addressed.
Processes 2020, 8(10), 1296;
Received: 9 September 2020 / Revised: 1 October 2020 / Accepted: 12 October 2020 / Published: 16 October 2020
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
Mezcal yeasts were evaluated for their potential as grape-juice fermenters, characterizing their fermentation performance, both in terms of primary and volatile metabolites. Experiments were first carried-out in a semi-synthetic medium and then on grape juice, and population dynamics of the chosen mixed inoculum was assessed in grape juice. Accordingly, we initially tested 24 mezcal yeasts belonging to ten different species, and chose those that were more productive and stress tolerant for the mixed (dual) inoculum, having a final selection of three Saccharomyces cerevisiae strains (plus Fermichamp, a commercial wine strain) and three non-Saccharomyces strains, belonging to Kluyveromyces marxianus, Torulaspora delbrueckii, and Zygosaccharomyces bailii species. For the combination S. cerevisiae/T. delbrueckii (Sc/Td) mixed inoculum, we observed increasing isoamyl alcohol and phenyl ethyl acetate concentrations, as compared with the use of individual Saccharomyces strains, which resulted in a fruitier aroma profile. Alcohol final concentration was in average lower for the Sc/Td inoculum (fermentation power, FP, 13.6) as compared with the individual mezcal Saccharomyces strains (FP 14.3), and it was the highest when Td was co-cultured with the commercial strain (FP 14.6). Overall, our results show the feasibility of using yeasts isolated from mezcal as a novel source of inoculum for wine-type fermentation. View Full-Text
Keywords: yeasts mixed inoculum; mezcal; Saccharomyces; non-Saccharomyces yeasts mixed inoculum; mezcal; Saccharomyces; non-Saccharomyces
Show Figures

Figure 1

MDPI and ACS Style

De la Torre-González, F.J.; Narváez-Zapata, J.A.; Taillandier, P.; Larralde-Corona, C.P. Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation. Processes 2020, 8, 1296.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop