ArticleWorld journal of microbiology & biotechnology2018
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale.
Article in World journal of microbiology & biotechnology, 2018. 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.
- Profiling Potential Wine Yeast Starters fromJournal of fungi (Basel, Switzerland) · 2026Article
- Selection of Non-Microorganisms · 2025Article
- Effects ofFrontiers in microbiology · 2025Article
- Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation withFrontiers in microbiology · 2025Article
- Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy.Frontiers in microbiology · 2024Article
- Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.Frontiers in microbiology · 2023Review
- Microbial dynamics in industrial-scale wine fermentation employingJournal of food science and technology · 2022Article
- Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d'Ivoire.Frontiers in microbiology · 2022Article
- Effect of exogenous proline on the ethanolic tolerance and malolactic performance ofJournal of food science and technology · 2020Article
- Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures.Microorganisms · 2020Article
- Effect of Biofilm Formation byFoods (Basel, Switzerland) · 2020Article
- Inoculum Strategies and Performances of Malolactic StarterMicroorganisms · 2020Article
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Authors and funding
10 authors.
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Abstract
In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guilliermondii) and Saccharomyces cerevisiae yeast on the distinctive characteristics of the Campanino white wine was investigated. For this purpose, three independent winemaking experiments were carried out on an industrial scale (batches A, B and C). In detail, the first one was carried out using the sequential inoculation technique while the other two, using a S. cerevisiae single-strain starter or no inoculation representing the control batches. Microbiological and chemical parameters and sensorial profiles of the wines were defined. Interestingly, the results showed that when sequential cultures (H. guilliermondii in a sequential mixture with S. cerevisiae) were used, a better wine aroma and quality was observed. More specifically, the wine obtained by sequential inoculation showed lower acetic acid values and enhanced volatile profiles than the wine from the control batches. Finally, sensorial analysis confirmed that the sequential cultures led to an improvement in wine flavour. Therefore, results suggest that the sequential inoculation using non-Saccharomyces and Saccharomyces yeast represents a biotechnological practice that can improve the quality features of traditional white wine. It has been shown for the first time that on an industrial scale H. guilliermondii could be used in sequential inoculum with S. cerevisiae in making white Campanino wine.
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