Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

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Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

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作者：Vasileios Englezos^a ; ¹ ; Fabrizio Torchio^b ; ¹ ; Francesco Cravero^a ; Fabio Marengo^a ; Simone Giacosa^a ; Vincenzo Gerbi^a ; Kalliopi Rantsiou^a ; Luca Rolle^a ; Luca Cocolin^a ; ^{lucasimone.cocolin@unito.it" class="auth_mail" title="E-mail the corresponding author}
关键词：Non-Saccharomyces ; Starmerella bacillaris ; Wine fermentation ; Mixed fermentation ; Aroma
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：November 2016
年：2016
卷：73
期：Complete
页码：567-575
全文大小：552 K

文摘

•: Starmerella bacillaris and Saccharomyces cerevisiae mixtures were used to ferment Barbera grape must.
•: The interactions between yeast strains were studied in mixed (co-inoculated and sequentially inoculated) fermentations.
•: HS-SPME-GC-MS was used to identify and semi-quantify 41 different volatile compounds.
•: Starm. bacillaris is more effective in modulating the aroma profiles of wines from mixed fermentations.
•: Mixed fermentations could be considered as a tool to enhance the aroma profile of Barbera.