文章基本信息

标题：Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
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作者：Laura Canonico ; Francesca Comitini ; Maurizio Ciani 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：9
页码：378-387
DOI：10.3390/foods8090378
出版社：MDPI Publishing
摘要：One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia pulcherrima in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of M. pulcherrima selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (v/v) in comparison with Saccharomyces cerevisiae control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found.
关键词：wine; ethanol reduction; Metschnikowia pulcherrima ; aerated fermentation; immobilized cells wine ; ethanol reduction ; Metschnikowia pulcherrima ; aerated fermentation ; immobilized cells