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Open AccessArticle

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Foods 2019, 8(9), 378; https://doi.org/10.3390/foods8090378
Received: 8 August 2019 / Revised: 27 August 2019 / Accepted: 30 August 2019 / Published: 1 September 2019
(This article belongs to the Special Issue Yeast in Food and Beverages Production)
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia pulcherrima in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of M. pulcherrima selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (v/v) in comparison with Saccharomyces cerevisiae control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found. View Full-Text
Keywords: wine; ethanol reduction; Metschnikowia pulcherrima; aerated fermentation; immobilized cells wine; ethanol reduction; Metschnikowia pulcherrima; aerated fermentation; immobilized cells
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MDPI and ACS Style

Canonico, L.; Comitini, F.; Ciani, M. Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition. Foods 2019, 8, 378. https://doi.org/10.3390/foods8090378

AMA Style

Canonico L, Comitini F, Ciani M. Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition. Foods. 2019; 8(9):378. https://doi.org/10.3390/foods8090378

Chicago/Turabian Style

Canonico, Laura; Comitini, Francesca; Ciani, Maurizio. 2019. "Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition" Foods 8, no. 9: 378. https://doi.org/10.3390/foods8090378

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