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Volume 7
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10.3390/fermentation7030112
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Article

Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

by
Grazia Alberico
1,
Angela Capece
1,*,
Gianluigi Mauriello
2,*,
Rocchina Pietrafesa
1,
Gabriella Siesto
1,
Teresa Garde-Cerdán
3,
Diamante Maresca
2,
Raffaele Romano
2 and
Patrizia Romano
4
1
Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
2
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
3
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino, CSIC, Gobierno de La Rioja, Universidad de La Rioja, Ctra. de Burgos Km. 6, 26007 Logroño, Spain
4
Dipartimento di Economia, Universitas Mercatorum, 00186 Roma, Italy
*
Authors to whom correspondence should be addressed.
Fermentation 2021, 7(3), 112; https://doi.org/10.3390/fermentation7030112
Submission received: 22 June 2021 / Revised: 9 July 2021 / Accepted: 9 July 2021 / Published: 13 July 2021
(This article belongs to the Special Issue New Insight and Current Trends in Oenological Microbiology)
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Abstract

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.
Keywords: non-Saccharomyces yeasts; mixed starter cultures; Hanseniaspora osmophila; Saccharomyces cerevisiae; microencapsulated cells non-Saccharomyces yeasts; mixed starter cultures; Hanseniaspora osmophila; Saccharomyces cerevisiae; microencapsulated cells
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MDPI and ACS Style

Alberico, G.; Capece, A.; Mauriello, G.; Pietrafesa, R.; Siesto, G.; Garde-Cerdán, T.; Maresca, D.; Romano, R.; Romano, P. Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation. Fermentation 2021, 7, 112. https://doi.org/10.3390/fermentation7030112

AMA Style

Alberico G, Capece A, Mauriello G, Pietrafesa R, Siesto G, Garde-Cerdán T, Maresca D, Romano R, Romano P. Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation. Fermentation. 2021; 7(3):112. https://doi.org/10.3390/fermentation7030112

Chicago/Turabian Style

Alberico, Grazia, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, and Patrizia Romano. 2021. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation" Fermentation 7, no. 3: 112. https://doi.org/10.3390/fermentation7030112

APA Style

Alberico, G., Capece, A., Mauriello, G., Pietrafesa, R., Siesto, G., Garde-Cerdán, T., Maresca, D., Romano, R., & Romano, P. (2021). Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation. Fermentation, 7(3), 112. https://doi.org/10.3390/fermentation7030112

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