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Open AccessFeature PaperArticle

Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking

Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy
Dipartimento di Scienze della Vita e dell’Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
Author to whom correspondence should be addressed.
Fermentation 2018, 4(1), 14;
Received: 23 January 2018 / Revised: 8 February 2018 / Accepted: 9 February 2018 / Published: 23 February 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Mixed starter cultures made of Saccharomyces cerevisiae EC1118 and Schizosaccharomyces japonicus #13 were inoculated in commercial grape must, and the impact of different inoculum ratios (1:1; 1:100; 1:10,000) on growth and fermentation kinetics and on the analytical profiles of the experimental wines was here evaluated. Results obtained showed that S. japonicus #13 affects S. cerevisiae growth and fermentative capability only for S. cerevisiae/S. japonicus inoculum ratio 1:10,000. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds, such as β-phenyl ethanol, in an inoculum-ratio-dependent fashion. Moreover, all experimental wines obtained with S. japonicus #13 in mixed cultures reached concentrations of total polysaccharides significantly higher than those obtained with pure cultures of S. cerevisiae EC1118, and total polysaccharides increased with the increase of S. japonicus #13 cell concentration. Based on these results, S. japonicus #13 might be profitably inoculated in combination with S. cerevisiae EC1118 to enhance wine complexity and aroma and to improve wine stability by increasing the final concentration of polysaccharides. View Full-Text
Keywords: mixed starter; polysaccharide; Schizosaccharomyces japonicus; wine; Saccharomyces cerevisiae mixed starter; polysaccharide; Schizosaccharomyces japonicus; wine; Saccharomyces cerevisiae
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MDPI and ACS Style

Romani, C.; Lencioni, L.; Gobbi, M.; Mannazzu, I.; Ciani, M.; Domizio, P. Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking. Fermentation 2018, 4, 14.

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