Cargando…

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequen...

Descripción completa

Detalles Bibliográficos
Autores principales: Benavides, Sergio, Franco, Wendy, Ceppi De Lecco, Consuelo, Durán, Angélica, Urtubia, Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955371/
https://www.ncbi.nlm.nih.gov/pubmed/35330261
http://dx.doi.org/10.3390/jof8030259
_version_ 1784676320174669824
author Benavides, Sergio
Franco, Wendy
Ceppi De Lecco, Consuelo
Durán, Angélica
Urtubia, Alejandra
author_facet Benavides, Sergio
Franco, Wendy
Ceppi De Lecco, Consuelo
Durán, Angélica
Urtubia, Alejandra
author_sort Benavides, Sergio
collection PubMed
description The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.
format Online
Article
Text
id pubmed-8955371
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-89553712022-03-26 Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines Benavides, Sergio Franco, Wendy Ceppi De Lecco, Consuelo Durán, Angélica Urtubia, Alejandra J Fungi (Basel) Article The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale. MDPI 2022-03-03 /pmc/articles/PMC8955371/ /pubmed/35330261 http://dx.doi.org/10.3390/jof8030259 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Benavides, Sergio
Franco, Wendy
Ceppi De Lecco, Consuelo
Durán, Angélica
Urtubia, Alejandra
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title_full Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title_fullStr Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title_full_unstemmed Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title_short Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
title_sort evaluation of indigenous candida oleophila and candida boidinii in monoculture and sequential fermentations: impact on ethanol reduction and chemical profile in chilean sauvignon blanc wines
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955371/
https://www.ncbi.nlm.nih.gov/pubmed/35330261
http://dx.doi.org/10.3390/jof8030259
work_keys_str_mv AT benavidessergio evaluationofindigenouscandidaoleophilaandcandidaboidiniiinmonocultureandsequentialfermentationsimpactonethanolreductionandchemicalprofileinchileansauvignonblancwines
AT francowendy evaluationofindigenouscandidaoleophilaandcandidaboidiniiinmonocultureandsequentialfermentationsimpactonethanolreductionandchemicalprofileinchileansauvignonblancwines
AT ceppideleccoconsuelo evaluationofindigenouscandidaoleophilaandcandidaboidiniiinmonocultureandsequentialfermentationsimpactonethanolreductionandchemicalprofileinchileansauvignonblancwines
AT duranangelica evaluationofindigenouscandidaoleophilaandcandidaboidiniiinmonocultureandsequentialfermentationsimpactonethanolreductionandchemicalprofileinchileansauvignonblancwines
AT urtubiaalejandra evaluationofindigenouscandidaoleophilaandcandidaboidiniiinmonocultureandsequentialfermentationsimpactonethanolreductionandchemicalprofileinchileansauvignonblancwines