Influence of immobilized Starmerella bombicola cells on Saccharomyces cerevisiae PDC1 and ADH1 genes during wine fermentation

摘要

Wine fermentation is a complex process in which Saccharomyces and non-Saccharomyces yeasts can coexist and positively interact. The use of a multistarter fermentation process has been proposed to simulate natural must fermentation and to confer greater complexity to a wine obtaining the advantages of spontaneous fermentation, avoiding the risks of stuck fermentation (Jolly et al., 2006; Ciani et al., 2010; Comitini et al., 2011). In previous study (Ciani & Ferraro, 1998), the combined use of Saccharomyce cerevisiae and Candida stellata recently reclassified as Starmerella bombicola (Sipiczki et al., 2005) has been proposed to enhance the glycerol concentration and improve the analytical composition of wine. The aim of the present study is to investigate on the possible influence of S. bombicola on fermentation activity of 5. cerevisiae in mixed fermentation.