Search results for "Starmerella bacillaris"
showing 3 items of 3 documents
Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
2021
Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different f…
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.
2015
International audience; The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, and several interesting features including low ethanol production, fructophily, glycerol and other metabolites production, have been described. In addition, molecular tools allowing the characterization of yeast populations have been developed, both at the inter- and intraspecific levels. However, most of these fingerprinting methods are not compatible with population genetics or ecological studies. In this work, we developed 10 micr…
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo
2018
Per lungo tempo i lieviti non-Saccharomyces sono stati poco considerati come starter per le produzioni enologiche, perché non in grado di tollerare alti livelli di alcol e perché in genere produttori di sostanze poco gradite nel vino, come l’acido acetico. Negli ultimi quindici anni si è registrata però una inversione di tendenza, con molti lavori scientifici che hanno dimostrato la possibilità di selezionare ceppi di lievito non-Saccharomyces in grado di migliorare la qualità dei vini prodotti per fermentazione mista, dove l’inoculo viene realizzato con due diversi ceppi, un non-Saccharomyces ed un Saccharomyces, di solito in modo sequenziale. Una delle specie più promettenti per l’impiego…