Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Grazia Alberico,Diamante Maresca,Gianluigi Mauriello,Patrizia Romano,Teresa Garde-Cerdán,Angela Capece,Gabriella Siesto,Rocchina Pietrafesa,Raffaele Romano

doi:10.3390/fermentation7030112

Abstract

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

Highlights

Introduction published maps and institutional affil Saccharomyces cerevisiae represents the main microorganism involved in the alcoholic fermentation of grape must, many other species of yeasts belonging to various non-Saccharomyces genera occur in grape juice and contribute to the fermentation and to the organoleptic characteristics of the final wine [1]
ND1 strain as mixed culture for wine fermentation, we evaluated the fermentative behavior of this strain starter culture for wine fermentation, we evaluated the fermentative behavior of thisas free as and microencapsulated cells
The slow fermentation rate observed in the first fermentation days for the mixed starter in comparison to S. cerevisiae strain (Figure 2), the H. osmophila strain tested in this study, mainly as microencapsulated cells, confirmed the good fermentative performance already reported for H. osmophila, compared with other Hanseniaspora species

Summary

Introduction

Saccharomyces cerevisiae represents the main microorganism involved in the alcoholic fermentation of grape must, many other species of yeasts belonging to various non-Saccharomyces genera occur in grape juice and contribute to the fermentation and to the organoleptic characteristics of the final wine [1]. In the past these yeasts were considered as undesirable agents, in recent years the role of non-Saccharomyces yeasts has been revalued and several studies reported the use of controlled mixed fermentations with different indigenous non-Saccharomyces yeast species and Saccharomyces [2,3,4]. The use of non-Saccharomyces selected yeasts for winemaking is becoming a promising tool to improve the complexity and enhance specific characteristics of wine, satisfying winemakers’ requests for product differentiation. The combined use of nonSaccharomyces and Saccharomyces yeasts represents a biotechnological tool to ensure the fermentation performance and, at the same time, to modify both the chemical and the iations.

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Conclusion