Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

Ildikó Magyar, T. Tóth

Research output: Contribution to journalArticle

83 Citations (Scopus)

Abstract

Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in the literature of food microbiology. The aim of this work is to make an exact comparison of genetically identified strains of these species, under oenological conditions. Dynamics and some important products of alcoholic fermentation were investigated in laboratory fermentations. The results show that C. zemplinina and C. stellata are similar in their strong fructophilic character. C. stellata produces more glycerol and fare more ethanol, which is comparable with that produced by S. uvarum. Strains of the latter species differed from S. cerevisiae mainly in low acetic acid production and lower ethanol yield. Revision of the oenological traits of these yeasts provides new data for consideration in the control of fermentation, with special regard to botrytized sweet wines, where they are frequently found in mixed population.

Original languageEnglish
Pages (from-to)94-100
Number of pages7
JournalFood Microbiology
Volume28
Issue number1
DOIs
Publication statusPublished - Feb 2011

Fingerprint

Candida zemplinina
Saccharomyces
Wine
Candida
Fermentation
Saccharomyces cerevisiae
wines
Ethanol
Food Microbiology
Yeasts
ethanol
fermentation
yeasts
food microbiology
alcoholic fermentation
Acetic Acid
Glycerol
Names
acetic acid
glycerol

Keywords

  • Candida stellata
  • Candida zemplinina
  • Fructophilic yeast
  • Saccharomyces uvarum
  • Tokaj Aszú

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

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abstract = "Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a {"}reinstated{"} species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in the literature of food microbiology. The aim of this work is to make an exact comparison of genetically identified strains of these species, under oenological conditions. Dynamics and some important products of alcoholic fermentation were investigated in laboratory fermentations. The results show that C. zemplinina and C. stellata are similar in their strong fructophilic character. C. stellata produces more glycerol and fare more ethanol, which is comparable with that produced by S. uvarum. Strains of the latter species differed from S. cerevisiae mainly in low acetic acid production and lower ethanol yield. Revision of the oenological traits of these yeasts provides new data for consideration in the control of fermentation, with special regard to botrytized sweet wines, where they are frequently found in mixed population.",
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