Afficher la notice abrégée

Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorZIMMER, Adrien
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBERNARD, Margaux
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCOULON, Joana
dc.contributor.authorMOINE, Virginie
dc.contributor.authorCOLONNA-CECCALDI, Benoit
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
dc.date.accessioned2021-05-07T13:36:06Z
dc.date.available2021-05-07T13:36:06Z
dc.date.issued2017-09-14
dc.identifier.issn0175-7598en_US
dc.identifier.urioai:crossref.org:10.1007/s00253-017-8492-1
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/27213
dc.description.abstractEnNon-Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine's chemical composition and sensory properties. NS yeasts are prevailing during prefermentation and early stages of alcoholic fermentation. However, obtaining the correct balance between S. cerevisiae and NS species is still a critical issue: if S. cerevisiae outcompetes the non-Saccharomyces, it may minimize their impact, while conversely if NS take over S. cerevisiae, it may result in stuck or sluggish fermentations. Here, we propose an original strategy to promote the non-Saccharomyces consortium during the prefermentation stage while securing fermentation completion: the use of a long lag phase S. cerevisiae. Various fermentations in a Sauvignon Blanc with near isogenic S. cerevisiae displaying short or long lag phase were compared. Fermentations were performed with or without a consortium of five non-Saccharomyces yeasts (Hanseniaspora uvarum, Candida zemplinina, Metschnikowia spp., Torulaspora delbrueckii, and Pichia kluyveri), mimicking the composition of natural NS community in grape must. The sensorial analysis highlighted the positive impact of the long lag phase on the wine fruitiness and complexity. Surprisingly, the presence of NS modified only marginally the wine composition but significantly impacted the lag phase of S. cerevisiae. The underlying mechanisms are still unclear, but it is the first time that a study suggests that the wine composition can be affected by the lag phase duration per se. Further experiments should address the suitability of the use of long lag phase S. cerevisiae in winemaking.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enLag phase
dc.subject.enNon-conventional yeast
dc.subject.enPrefermentation stage
dc.subject.enWine
dc.title.enCombined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
dc.title.alternativeAppl Microbiol Biotechnolen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1007/s00253-017-8492-1en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed28913648en_US
bordeaux.journalApplied Microbiology and Biotechnologyen_US
bordeaux.page7603-7620en_US
bordeaux.volume101en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue20en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Applied%20Microbiology%20and%20Biotechnology&rft.date=2017-09-14&rft.volume=101&rft.issue=20&rft.spage=7603-7620&rft.epage=7603-7620&rft.eissn=0175-7598&rft.issn=0175-7598&rft.au=ALBERTIN,%20Warren&ZIMMER,%20Adrien&MIOT-SERTIER,%20Cecile&BERNARD,%20Margaux&COULON,%20Joana&rft.genre=article


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée