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Open AccessFeature PaperArticle

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

1
Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy
2
Dipartimento di Scienze della Vita e dell’Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
3
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; https://doi.org/10.3390/fermentation4010014
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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