Next Article in Journal
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
Next Article in Special Issue
Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains
Previous Article in Journal
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation
Open AccessArticle

Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
University of Lisboa, Faculty of Sciences, BioISI - Biosystems & Integrative Sciences Institute, 1749-016 Lisboa, Portugal
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 59;
Received: 13 June 2019 / Revised: 28 June 2019 / Accepted: 1 July 2019 / Published: 8 July 2019
(This article belongs to the Special Issue Wine Fermentation 2.0)
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts. View Full-Text
Keywords: mixed fermentations; Metschnikowia pulcherrima; wine; grape variety; sensory analysis mixed fermentations; Metschnikowia pulcherrima; wine; grape variety; sensory analysis
Show Figures

Figure 1

MDPI and ACS Style

Duarte, F.L.; Egipto, R.; Baleiras-Couto, M.M. Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties. Fermentation 2019, 5, 59.

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

Back to TopTop