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Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: influence of microbial/physical interactions on wine characteristics

dc.rights.licenseopenen_US
dc.contributor.authorPIETRAFESA, Angela
dc.contributor.authorCAPECE, Angela
dc.contributor.authorPIETRAFESA, Rocchina
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
dc.contributor.authorROMANO, Patrizia
dc.date.accessioned2021-06-03T09:34:04Z
dc.date.available2021-06-03T09:34:04Z
dc.date.issued2020-07-15
dc.identifier.issn0749-503Xen_US
dc.identifier.urioai:crossref.org:10.1002/yea.3506
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/78819
dc.description.abstractEnThe growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. One selected mixed starter was tested in a double-compartment fermentor in order to compare mixed inoculations of S. cerevisiae/H. uvarum with and without physical separation. Our results revealed that physical contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behaviour of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chemical characteristics of wine.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enHanseniaspora uvarum
dc.subject.enSaccharomyces cerevisiae
dc.subject.enCell-to-cell contact
dc.subject.enWine composition
dc.title.enSaccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: influence of microbial/physical interactions on wine characteristics
dc.typeArticle de revueen_US
dc.identifier.doi10.1002/yea.3506en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed32567694en_US
bordeaux.journalYeasten_US
bordeaux.page609-621en_US
bordeaux.volume37en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue11en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03247751
hal.version1
hal.date.transferred2021-06-03T09:34:08Z
hal.exporttrue
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