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Physiological features of Schizosaccharomyces pombe of interest in making of white wines

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Abstract

This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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Acknowledgments

This study was funded by the Spanish Ministry of Science and Innovation (MCeI) (Project AGL2008-05603-C02-01/AGR). The authors are very grateful for the help received from Biosystems S.A. Special thanks to Pablo Rodríguez Plaza for the donation of the enzyme kits used in this work.

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Authors and Affiliations

  1. Depto. Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    S. Benito

  2. Depto. de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    F. Palomero, A. Morata, F. Calderón & J. A. Suárez-Lepe

  3. Depto. de Producción Vegetal: Botánica y Protección Vegetal, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    D. Palmero

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  1. S. Benito
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  2. F. Palomero
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  4. F. Calderón
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Correspondence to S. Benito.

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Benito, S., Palomero, F., Morata, A. et al. Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236, 29–36 (2013). https://doi.org/10.1007/s00217-012-1836-2

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