期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 365, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2022.109549
关键词
Aroma; Film formation; Gewurztraminer; Glycerol; Phenethyl acetate; Pichia kluyveri; Pichia kudriavzevii; Non; Saccharomyces yeasts; Wine fermentation
资金
- Hesse State Ministry of Higher Education, Research and the Arts
- Hesse initiative for scientific and economic excellence (LOEWE)
- Geisenheim University
- Macquarie University
This study presents an easy method for isolating Pichia species from grape must and investigates their co-fermentation effects with Saccharomyces cerevisiae on wine characteristics. The results show that co-inoculation with different Pichia species leads to changes in specific compound levels and increased glycerol content in the wine.
Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In this study, we report on an easy isolation method of Pichia spp. from grape must by exploiting their film-forming capacity on media containing 10% ethanol. We isolated and identified two Pichia species, namely Pichia kudriavzevii and Pichia kluyveri, and subsequently co-inoculated them with Saccharomyces cerevisiae to ferment Gewurztraminer musts. Noteworthy differences included a significant increase in the 2-phe-nethyl acetate levels with the P. kluyveri co-fermentation and a general increase in ethyl esters with the P. kudriavzevii co-fermentation. Both Pichia co-inoculations yielded higher levels of glycerol in the final wines. Based on all the wine parameters we tested, the P. kluyveri strain that was isolated performed similarly to a commercial P. kluyveri strain.
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