TY - JOUR
T1 - H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae
T2 - the role of initial nitrogen concentration
AU - Lage, Patrícia
AU - Barbosa, Catarina
AU - Mateus, Beatriz
AU - Vasconcelos, Isabel
AU - Mendes-Faia, Arlete
AU - Mendes-Ferreira, Ana
PY - 2014/2/17
Y1 - 2014/2/17
N2 - Non-Saccharomyces yeasts include different species which comprise an ecologically and biochemically diverse group capable of altering fermentation dynamics and wine composition and flavour. In this study, single- and mixed-culture of Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used to ferment natural grape-juice, under two nitrogen regimes. In single-culture the strain H. guilliermondii failed to complete total sugar breakdown even though the nitrogen available has not been a limiting factor of its growth or fermentative activity. In mixed-culture, that strain negatively interfered with the growth and fermentative performance of S. cerevisiae, resulting in lower fermentation rate and longer fermentation length, irrespective of the initial nitrogen concentration. The impact of co-inoculation on the volatile compounds profile was more evident in the wines obtained from DAP-supplemented musts, characterised by increased levels of ethyl and acetate esters, associated with fruity and floral character of wines. Moreover, the levels of fatty acids and sulphur compounds which are responsible for unpleasant odours that depreciate wine sensory quality were significantly lower. Accordingly, data obtained suggests that the strain H. guilliermondii has potential to be used as adjunct of S. cerevisiae in wine industry, although possible interactions with S. cerevisiae still need to be elucidated.
AB - Non-Saccharomyces yeasts include different species which comprise an ecologically and biochemically diverse group capable of altering fermentation dynamics and wine composition and flavour. In this study, single- and mixed-culture of Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used to ferment natural grape-juice, under two nitrogen regimes. In single-culture the strain H. guilliermondii failed to complete total sugar breakdown even though the nitrogen available has not been a limiting factor of its growth or fermentative activity. In mixed-culture, that strain negatively interfered with the growth and fermentative performance of S. cerevisiae, resulting in lower fermentation rate and longer fermentation length, irrespective of the initial nitrogen concentration. The impact of co-inoculation on the volatile compounds profile was more evident in the wines obtained from DAP-supplemented musts, characterised by increased levels of ethyl and acetate esters, associated with fruity and floral character of wines. Moreover, the levels of fatty acids and sulphur compounds which are responsible for unpleasant odours that depreciate wine sensory quality were significantly lower. Accordingly, data obtained suggests that the strain H. guilliermondii has potential to be used as adjunct of S. cerevisiae in wine industry, although possible interactions with S. cerevisiae still need to be elucidated.
KW - Alcoholic fermentation
KW - Aroma
KW - Nitrogen response
KW - Non-Saccharomyces
KW - Wine
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=84890811194&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2013.11.031
DO - 10.1016/j.ijfoodmicro.2013.11.031
M3 - Article
C2 - 24361834
AN - SCOPUS:84890811194
SN - 0168-1605
VL - 172
SP - 62
EP - 69
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
ER -