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New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHASSERIAUD, Laura
dc.contributor.authorCOULON, Joana
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.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
dc.date.accessioned2020-07-17T13:33:07Z
dc.date.available2020-07-17T13:33:07Z
dc.date.issued2018
dc.identifier.issn0175-7598en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10509
dc.description.abstractEnNon-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the composition of the natural non-Saccharomyces community found in grape must, was used for alcoholic fermentation. The impact of CO2 saturation of the grape juice was studied first on this mixture alone, and then in the presence of Saccharomyces cerevisiae. Two isogenic strains of this species were used: the first with a short and the second a long fermentation lag phase. This study demonstrated that saturating grape juice with CO2 had interesting potential as an oenological technique, inhibiting undesirable species (S. bacillaris and H. uvarum) and stimulating non-Saccharomyces of interest (T. delbrueckii and P. kluyveri). This stimulating effect was particularly marked when CO2 saturation was associated with the presence of S. cerevisiae with long fermentation lag phase. The direct consequence of this association was an enhancement of 3-SH levels in the resulting wine.
dc.language.isoENen_US
dc.subjectNon saccharomyces
dc.subjectSaccharomyces
dc.subjectMoût de raisin
dc.subjectOenologie
dc.subjectFermentation alcoolique
dc.subject.enCo2
dc.subject.enWine
dc.subject.enNon-Conventional Yeast
dc.subject.enLag Phase
dc.title.enNew oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
dc.title.alternativeAppl. microbiol. biotechnol.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1007/s00253-018-8861-4en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29516146en_US
bordeaux.journalApplied Microbiology and Biotechnologyen_US
bordeaux.page3779-3791en_US
bordeaux.volume102en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue8en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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