ArticleApplied microbiology and biotechnology2015
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.
Article in Applied microbiology and biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
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Who cites it
47 citing papers in PubMed, 143 citations in OpenAlex.
- Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties.Current research in food science · 2026Article
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.Molecules (Basel, Switzerland) · 2025Article
- What Can Fluorescence Tell Us About Wine?International journal of molecular sciences · 2025Review
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Ethanol Reduction in Montepulciano Wine:Foods (Basel, Switzerland) · 2025Article
- Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation withFrontiers in microbiology · 2025Article
- New perspective crosslinking electrochemistry and other research fields: beyond electrochemical reactors.Chemical science · 2024Review
- Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective StrainFoods (Basel, Switzerland) · 2024Article
- Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry.Foods (Basel, Switzerland) · 2023Article
- Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts.BMC bioinformatics · 2023Article
- Bioprotection Efficiency ofFoods (Basel, Switzerland) · 2023Article
- Influence of Oxygen Management on Color and Phenolics of Red Wines.Molecules (Basel, Switzerland) · 2023Article
- Bio-protection in oenology byFrontiers in microbiology · 2023Review
- Effect of the inoculation strategies of selectedJournal of food science and technology · 2022Article
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.Foods (Basel, Switzerland) · 2021Review
- Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile).Foods (Basel, Switzerland) · 2021Article
- Mechanisms Involved in Interspecific Communication between Wine Yeasts.Foods (Basel, Switzerland) · 2021Review
- Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review.International journal of molecular sciences · 2021Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation conditions during the first 48 h of fermentation, and anaerobic conditions thereafter. The influence of different oxygenation regimes and initial inoculum composition on yeast physiology and final ethanol content was studied. The impact of oxygenation on yeast physiology goes beyond the first aerated step and influences yields and survival rates during the anaerobic stage. The activity of M. pulcherrima in mixed oxygenated cultures resulted in a clear reduction in ethanol yield, as compared to S. cerevisiae. Despite relatively low initial cell numbers, S. cerevisiae always predominated in mixed cultures by the end of the fermentation process. Strain replacement was faster under low oxygenation levels. M. pulcherrima confers an additional advantage in terms of dissolved oxygen, which drops to zero after a few hours of culture, even under highly aerated conditions, and this holds true for mixed cultures. Alcohol reduction values about 3.7 % (v/v) were obtained for mixed cultures under high aeration, but they were associated to unacceptable volatile acidity levels. In contrast, under optimized conditions, only 0.35 g/L acetic acid was produced, for an alcohol reduction of 2.2 % (v/v), and almost null dissolved oxygen during the process.
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