ArticleFrontiers in microbiology2016
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.
Article in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
35 citing papers in PubMed, 101 citations in OpenAlex.
- Magnetic Nanoparticle-Assisted Immobilized Co-Culture ofJournal of fungi (Basel, Switzerland) · 2026Article
- Characterization of NovelFoods (Basel, Switzerland) · 2026Article
- Evaluation of SpecificMicroorganisms · 2025Article
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Ethanol Reduction in Montepulciano Wine:Foods (Basel, Switzerland) · 2025Article
- New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island UsingMicroorganisms · 2024Article
- Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts.BMC bioinformatics · 2023Article
- Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts.Microorganisms · 2023Review
- Review
- A Versatile Toolset for Genetic Manipulation of the Wine YeastInternational journal of molecular sciences · 2023Article
- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Evaluation of Four Indigenous Non-Journal of fungi (Basel, Switzerland) · 2022Article
- Use of Non-Journal of fungi (Basel, Switzerland) · 2022Article
- Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.Frontiers in microbiology · 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
- Article
- Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation.Foods (Basel, Switzerland) · 2021Article
- Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.Scientific reports · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce ethanol content in wine, a microbiological approach was investigated, using immobilized selected strains of non-Saccharomyces yeasts namely Starmerella bombicola, Metschnikowia pulcherrima, Hanseniaspora osmophila, and Hanseniaspora uvarum to start fermentation, followed by inoculation of free Saccharomyces cerevisiae cells. The immobilization procedures, determining high reaction rates, led a feasible sequential inoculation management avoiding possible contamination under actual winemaking. Under these conditions, the immobilized cells metabolized almost 50% of the sugar in 3 days, while S. cerevisiae inoculation completed all of fermentation. The S. bombicola and M. pulcherrima initial fermentations showed the best reductions in the final ethanol content (1.6 and 1.4% v/v, respectively). Resulting wines did not have any negative fermentation products with the exception of H. uvarum sequential fermentation that showed significant amount of ethyl acetate. On the other hand, there were increases in desirable compounds such as glycerol and succinic acid for S. bombicola, geraniol for M. pulcherrima and isoamyl acetate and isoamyl alcohol for H. osmophila sequential fermentations. The overall results indicated that a promising ethanol reduction could be obtained using sequential fermentation of immobilized selected non-Saccharomyces strains. In this way, a suitable timing of second inoculation and an enhancement of analytical profile of wine were obtained.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.