Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 108, Issue 2, Pages 239-245Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2005.11.012
Keywords
wine; fermentation; analytical profile; Hanseniaspora uvarum; Torulaspora delbrueckii; Kluyveromyces thermotolerans
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Multistarter fermentations of Hanseniaspora uvarum, Toritlaspora delbriteckii and Klityveromyces thermotolerans together with Saccharomyces cerevisiae were studied. In grape musts with a high sugar content, mixed trials showed a fermentation behaviour and analytical profiles of wines comparable to or better than those exhibited by a pure culture of S. cerevisiae. Sequential trials of T delbrueckii and K. thermotolerans revealed a sluggish fermentation, while those of H. uvarum exhibited an unacceptable increase in ethyl acetate content (175 ml l(-1)). A low fermentation temperature (15 degrees C) of multistarter trials of H. tivartini resulted in a stuck fermentation that was not due to a deficiency of assimilable nitrogenous compounds since lower amounts of these compounds were used. Sequential fermentation carried out by H. uvarum at 15 degrees C confirmed the high production of ethyl acetate. The persistence and level of non-Saccharomyces yeasts during multistarter fermentations under stress conditions (high ethanol content and/or low temperature) can cause stuck fermentations. (c) 2006 Elsevier B.V All rights reserved.
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