Next Article in Journal
Adding Flavor to Beverages with Non-Conventional Yeasts
Next Article in Special Issue
The Microbial Diversity of Sherry Wines
Previous Article in Journal
Biological Production of 3-Hydroxypropionic Acid: An Update on the Current Status
Previous Article in Special Issue
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region
Article

Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking

1
Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Via Donizetti, 6, 50144 Firenze, Italy
2
Dipartimento di Scienze della Vita e dell’Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
3
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
*
Author to whom correspondence should be addressed.
Received: 23 January 2018 / Revised: 8 February 2018 / Accepted: 9 February 2018 / Published: 23 February 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Mixed starter cultures made of Saccharomyces cerevisiae EC1118 and Schizosaccharomyces japonicus #13 were inoculated in commercial grape must, and the impact of different inoculum ratios (1:1; 1:100; 1:10,000) on growth and fermentation kinetics and on the analytical profiles of the experimental wines was here evaluated. Results obtained showed that S. japonicus #13 affects S. cerevisiae growth and fermentative capability only for S. cerevisiae/S. japonicus inoculum ratio 1:10,000. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds, such as β-phenyl ethanol, in an inoculum-ratio-dependent fashion. Moreover, all experimental wines obtained with S. japonicus #13 in mixed cultures reached concentrations of total polysaccharides significantly higher than those obtained with pure cultures of S. cerevisiae EC1118, and total polysaccharides increased with the increase of S. japonicus #13 cell concentration. Based on these results, S. japonicus #13 might be profitably inoculated in combination with S. cerevisiae EC1118 to enhance wine complexity and aroma and to improve wine stability by increasing the final concentration of polysaccharides. View Full-Text
Keywords: mixed starter; polysaccharide; Schizosaccharomyces japonicus; wine; Saccharomyces cerevisiae mixed starter; polysaccharide; Schizosaccharomyces japonicus; wine; Saccharomyces cerevisiae
Show Figures

Graphical abstract

MDPI and ACS Style

Romani, C.; Lencioni, L.; Gobbi, M.; Mannazzu, I.; Ciani, M.; Domizio, P. Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking. Fermentation 2018, 4, 14. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation4010014

AMA Style

Romani C, Lencioni L, Gobbi M, Mannazzu I, Ciani M, Domizio P. Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking. Fermentation. 2018; 4(1):14. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation4010014

Chicago/Turabian Style

Romani, Cristina, Livio Lencioni, Mirko Gobbi, Ilaria Mannazzu, Maurizio Ciani, and Paola Domizio. 2018. "Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking" Fermentation 4, no. 1: 14. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation4010014

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop