Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

Juliano Garavaglia; Rosana de Cassia de Souza Schneider; Sandra Denise Camargo Mendes; Juliane Elisa Welke; Cláudia Alcaraz Zini; Elina Bastos Caramão; Patrícia Valente

doi:10.1016/j.micres.2015.02.002

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

Microbiol Res. 2015 Apr:173:59-65. doi: 10.1016/j.micres.2015.02.002. Epub 2015 Feb 20.

Authors

Juliano Garavaglia¹, Rosana de Cassia de Souza Schneider², Sandra Denise Camargo Mendes³, Juliane Elisa Welke⁴, Cláudia Alcaraz Zini⁵, Elina Bastos Caramão⁶, Patrícia Valente⁷

Affiliations

¹ Federal University of Health Sciences of Porto Alegre, Av. Sarmento Leite, 245, Office 208, 90050-170 Porto Alegre, RS, Brazil. Electronic address: julianogr@ufcspa.edu.br.
² Chromatography Laboratory, University of Santa Cruz do Sul, Av. Independência, 2293, 96815-900 Santa Cruz do Sul, RS, Brazil. Electronic address: rosana@unisc.br.
³ Agricultural Research and Rural Extension Institute of Santa Catarina, Rod. Admar Gonzaga, 1347, 88034-90 Florianópolis, SC, Brazil. Electronic address: smendesbr@gmail.com.
⁴ Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 118, 91.501-970 Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br.
⁵ Institute of Chemistry, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 210, 91.501-970 Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br.
⁶ Institute of Chemistry, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Office 210, 91.501-970 Porto Alegre, RS, Brazil.
⁷ Department of Microbiology, Immunology and Parasitology, Federal University of Rio Grande do Sul, Av. Sarmento Leite, 500, Office 154, 90050-170 Porto Alegre, RS, Brazil. Electronic address: patricia.valente@ufrgs.br.

PMID: 25801972
DOI: 10.1016/j.micres.2015.02.002

Abstract

Zygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.

Keywords: Ethyl esters; Grape must fermentation; Mixed cultures; Wine flavor; Zygosaccharomyces bailii.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Brazil
Esters / analysis
Esters / metabolism*
Fermentation
Food Microbiology
Saccharomyces cerevisiae / metabolism*
Vitis / microbiology*
Wine / analysis*
Wine / microbiology
Zygosaccharomyces / metabolism*

Substances

Esters