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Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

1
ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia
2
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(2), 49; https://doi.org/10.3390/fermentation6020049
Received: 20 April 2020 / Revised: 1 May 2020 / Accepted: 3 May 2020 / Published: 7 May 2020
(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)
Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine. View Full-Text
Keywords: non-Saccharomyces yeast; Nakazawaea ishiwadae; aroma; mixed-culture fermentations; wine yeast non-Saccharomyces yeast; Nakazawaea ishiwadae; aroma; mixed-culture fermentations; wine yeast
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MDPI and ACS Style

van Wyk, N.; Pretorius, I.S.; von Wallbrunn, C. Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae. Fermentation 2020, 6, 49. https://doi.org/10.3390/fermentation6020049

AMA Style

van Wyk N, Pretorius IS, von Wallbrunn C. Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae. Fermentation. 2020; 6(2):49. https://doi.org/10.3390/fermentation6020049

Chicago/Turabian Style

van Wyk, Niel; Pretorius, Isak S.; von Wallbrunn, Christian. 2020. "Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae" Fermentation 6, no. 2: 49. https://doi.org/10.3390/fermentation6020049

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