期刊
FOOD RESEARCH INTERNATIONAL
卷 150, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110772
关键词
Candida zemplinina; Sessile cells; Oak chips; Aroma compounds; Organic wine
资金
- POR-FESR ABRUZZO 2014-2020 ATTIVITA I.1.4: Sviluppo e validazione di un processo innovativo industriale per la fermentazione malolattica con microrganismi autoctoni in vini Montepulciano d'Abruzzo biologici senza solfiti aggiunti
- University of Teramo FARDIB-2019
- [DM61315]
The study evaluated the cell surface hydrophobicity and adhesion abilities of 10 Candida zemplinina strains on different abiotic surfaces. It was found that sessile cells on oak chips led to changes in glycerol, esters, and ethanol content in Montepulciano d'Abruzzo organic wines. These results suggest that surface-adhered behaviors of yeast cells can affect fermentation dynamics and volatile profiles of wines, potentially leading to the development of novel wine styles.
In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were assessed. Moreover, the impact of C. zemplinina cells adhered on oak surface on fermentation kinetics and volatile profile of Montepulciano d'Abruzzo organic wines was evaluated. All strains showed a hydrophobic nature with a certain affinity for the apolar solvents tested (hexadecane and decane). In agreement with this data strains were able to adhere on abiotic surfaces in a strain dependent way. On polystyrene plates all strains mainly grew as planktonic cells. On stainless steel surfaces sessile cells ranged from 2.6 Log CFU/mL (SB2) to 4.1 Log CFU/mL (SB8), while on oak chips were about 2 log higher ranging from 4.3 Log CFU/mL (SB8) to 6.1 Log CFU/mL (SB10). Candida zemplinina sessile state resulted in an increase of glycerol (from 6.98 g/L to 11.92 g/L) and esters amount (from 55.47 g/L to 91.5 mg/L), and a reduction of ethanol content (from 14.13% to 9.12% v/v). As for esters, methyl vanillate, ethyl isobutyrate, and ethyl isovalerate were present only when C. zemplinina was adhered on oak chips. This study revealed that changes of concentrations in esters and glycerol content reflected the fermentation bioactivity of yeast cells attached on oak chips. Surface-adhered behaviours should be considered in the improvement of strategies for the development of high-quality organic wines and eventually obtain novel wine styles.
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