<i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of <i>Metschnikowia pulcherrima</i> in immobilized...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/9/378 |
| _version_ | 1818439549499473920 |
|---|---|
| author | Laura Canonico Francesca Comitini Maurizio Ciani |
| author_facet | Laura Canonico Francesca Comitini Maurizio Ciani |
| author_sort | Laura Canonico |
| collection | DOAJ |
| description | One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of <i>Metschnikowia pulcherrima</i> in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of <i>M. pulcherrima</i> selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (<i>v/v</i>) in comparison with <i>Saccharomyces cerevisiae</i> control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found. |
| first_indexed | 2024-12-14T17:58:14Z |
| format | Article |
| id | doaj.art-43c8ef40f7cc463bbaeb590c95bf948f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-14T17:58:14Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-43c8ef40f7cc463bbaeb590c95bf948f2022-12-21T22:52:30ZengMDPI AGFoods2304-81582019-09-018937810.3390/foods8090378foods8090378<i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration ConditionLaura Canonico0Francesca Comitini1Maurizio Ciani2Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, ItalyDipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, ItalyDipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, ItalyOne of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of <i>Metschnikowia pulcherrima</i> in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of <i>M. pulcherrima</i> selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (<i>v/v</i>) in comparison with <i>Saccharomyces cerevisiae</i> control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found.https://www.mdpi.com/2304-8158/8/9/378wineethanol reduction<i>Metschnikowia pulcherrima</i>aerated fermentationimmobilized cells |
| spellingShingle | Laura Canonico Francesca Comitini Maurizio Ciani <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition Foods wine ethanol reduction <i>Metschnikowia pulcherrima</i> aerated fermentation immobilized cells |
| title | <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition |
| title_full | <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition |
| title_fullStr | <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition |
| title_full_unstemmed | <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition |
| title_short | <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition |
| title_sort | i metschnikowia pulcherrima i selected strain for ethanol reduction in wine influence of cell immobilization and aeration condition |
| topic | wine ethanol reduction <i>Metschnikowia pulcherrima</i> aerated fermentation immobilized cells |
| url | https://www.mdpi.com/2304-8158/8/9/378 |
| work_keys_str_mv | AT lauracanonico imetschnikowiapulcherrimaiselectedstrainforethanolreductioninwineinfluenceofcellimmobilizationandaerationcondition AT francescacomitini imetschnikowiapulcherrimaiselectedstrainforethanolreductioninwineinfluenceofcellimmobilizationandaerationcondition AT mauriziociani imetschnikowiapulcherrimaiselectedstrainforethanolreductioninwineinfluenceofcellimmobilizationandaerationcondition |