ArticleJournal of industrial microbiology & biotechnology2015
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla.
Article in Journal of industrial microbiology & biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Article
- Using wild yeasts to modulate the aroma profile of low-alcoholic meads.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS.Molecules (Basel, Switzerland) · 2022Article
- Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines.Metabolites · 2021Article
- Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production.World journal of microbiology & biotechnology · 2021Article
- Tasting the terroir of wine yeast innovation.FEMS yeast research · 2020Review
- Improving the quality of matured coconut (Journal of food science and technology · 2018Article
- Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Microbial cell (Graz, Austria) · 2018Article
- Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.World journal of microbiology & biotechnology · 2017Article
- Microbial Resources and Enological Significance: Opportunities and Benefits.Frontiers in microbiology · 2017Review
- Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast.Applied microbiology and biotechnology · 2016Article
- Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity.Frontiers in microbiology · 2016Review
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.
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