Abstract
The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge for the starting process due to winery-resident strains, especially with regard to industrial-scale fermentations. Current assay focuses on the scale-up of the laboratorial inoculum inside the winery environment to ferment 15,000 and 25,000 L of Vitis labrusca Bordô must, using a Hanseniaspora uvarum β-glucosidase-producer strain as starter culture. This scale-up could confirm the viability of using non-Saccharomyces yeast, as it presented promising results on a laboratory scale. The non-Saccharomyces strain was selected in a previous study since it proved to increase resveratrol concentration in lab scale winemaking. The yeast diversity was followed by the plate culturing method. Species identification and strain typing were determined by ITS-RFLP and PCR-fingerprinting, respectively. Physical and chemical analyses and resveratrol quantification were performed in the elaborated wines.
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The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors would like to thank the technicians of the Embrapa Grape and Wine for their technical support in resveratrol and molecular analyses.
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Current study was funded by the Brazilian Coordination for the Upgrading of Higher Education Personnel (CAPES).
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CS carried out the experiments and wrote the MS; TMBB was responsible for conceiving the idea, leader of the study; BCA and DB edited the manuscript and supervised the experiments; FD assisted in the execution of the experiments; MGAS edited the manuscript; GAS supervised the work and edited the manuscript.
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Rompkovksi, C., Agustini, B.C., Deffert, F. et al. Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain. J Food Sci Technol 59, 1570–1576 (2022). https://doi.org/10.1007/s13197-021-05168-4
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DOI: https://doi.org/10.1007/s13197-021-05168-4