Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
The study of non-<i>Saccharomyces</i> yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous <i>Candida</i> yeasts (<i>C. oleop...
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| Format: | Article |
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MDPI AG
2022-03-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/8/3/259 |
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| author | Sergio Benavides Wendy Franco Consuelo Ceppi De Lecco Angélica Durán Alejandra Urtubia |
| author_facet | Sergio Benavides Wendy Franco Consuelo Ceppi De Lecco Angélica Durán Alejandra Urtubia |
| author_sort | Sergio Benavides |
| collection | DOAJ |
| description | The study of non-<i>Saccharomyces</i> yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous <i>Candida</i> yeasts (<i>C. oleophila</i> and <i>C. boidinii</i>) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% <i>v</i>/<i>v</i> (monoculture) and 1.5% <i>v</i>/<i>v</i> (sequential) for <i>C. oleophila</i> and 0.50% <i>v</i>/<i>v</i> (monoculture) and 0.04% <i>v</i>/<i>v</i> (sequential) for <i>C. boidinii</i> compared to <i>S. cerevisiae</i> (12.87% <i>v</i>/<i>v</i>). Higher glycerol concentrations were produced in monoculture than sequential fermentations (<i>C. oleophila</i>: 9.47 g/L and <i>C. boidinii</i> 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with <i>C. boidinii</i> managed to reduce ethanol content by 0.17% <i>v</i>/<i>v</i> and 0.54% <i>v</i>/<i>v</i>, respectively, over the <i>S. cerevisiae</i> control (13.74% <i>v</i>/<i>v</i>). In the case of <i>C. oleophila</i>, the reduction was only observed in sequential fermentations with 0.62% <i>v</i>/<i>v</i>. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of <i>C. oleophila</i> (13.12% <i>v</i>/<i>v</i>) and <i>C. boidinii</i> (13.20% <i>v</i>/<i>v</i>) in sequential fermentations microvinification scale. |
| first_indexed | 2024-03-09T13:42:03Z |
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| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-09T13:42:03Z |
| publishDate | 2022-03-01 |
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| spelling | doaj.art-267323377ff94c42831f84eea9c62db82023-11-30T21:04:54ZengMDPI AGJournal of Fungi2309-608X2022-03-018325910.3390/jof8030259Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc WinesSergio Benavides0Wendy Franco1Consuelo Ceppi De Lecco2Angélica Durán3Alejandra Urtubia4Núcleo de Investigación en Agroalimentos y Nutrición Aplicada, Universidad Adventista de Chile, Camino a las Mariposas km 12, Chillán 3780000, ChileDepartamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820244, ChileDepartamento de Fruticultura y Enología, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820244, ChileDepartamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Ave. España 1680, Valparaíso 2390123, ChileDepartamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Ave. España 1680, Valparaíso 2390123, ChileThe study of non-<i>Saccharomyces</i> yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous <i>Candida</i> yeasts (<i>C. oleophila</i> and <i>C. boidinii</i>) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% <i>v</i>/<i>v</i> (monoculture) and 1.5% <i>v</i>/<i>v</i> (sequential) for <i>C. oleophila</i> and 0.50% <i>v</i>/<i>v</i> (monoculture) and 0.04% <i>v</i>/<i>v</i> (sequential) for <i>C. boidinii</i> compared to <i>S. cerevisiae</i> (12.87% <i>v</i>/<i>v</i>). Higher glycerol concentrations were produced in monoculture than sequential fermentations (<i>C. oleophila</i>: 9.47 g/L and <i>C. boidinii</i> 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with <i>C. boidinii</i> managed to reduce ethanol content by 0.17% <i>v</i>/<i>v</i> and 0.54% <i>v</i>/<i>v</i>, respectively, over the <i>S. cerevisiae</i> control (13.74% <i>v</i>/<i>v</i>). In the case of <i>C. oleophila</i>, the reduction was only observed in sequential fermentations with 0.62% <i>v</i>/<i>v</i>. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of <i>C. oleophila</i> (13.12% <i>v</i>/<i>v</i>) and <i>C. boidinii</i> (13.20% <i>v</i>/<i>v</i>) in sequential fermentations microvinification scale.https://www.mdpi.com/2309-608X/8/3/259non-<i>Saccharomyces</i><i>Candida</i> sp.wine fermentationethanol reduction |
| spellingShingle | Sergio Benavides Wendy Franco Consuelo Ceppi De Lecco Angélica Durán Alejandra Urtubia Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines Journal of Fungi non-<i>Saccharomyces</i> <i>Candida</i> sp. wine fermentation ethanol reduction |
| title | Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines |
| title_full | Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines |
| title_fullStr | Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines |
| title_full_unstemmed | Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines |
| title_short | Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines |
| title_sort | evaluation of indigenous i candida oleophila i and i candida boidinii i in monoculture and sequential fermentations impact on ethanol reduction and chemical profile in chilean sauvignon blanc wines |
| topic | non-<i>Saccharomyces</i> <i>Candida</i> sp. wine fermentation ethanol reduction |
| url | https://www.mdpi.com/2309-608X/8/3/259 |
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