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      Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

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          Abstract

          Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.

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          Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study

          This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method, which is a rapid and simple spectrophotometric method based on the anthocyanin structural transformation that occurs with a change in pH (colored at pH 1.0 and colorless at pH 4.5). Eleven collaborators representing commercial laboratories, academic institutions, and government laboratories participated. Seven Youden pair materials representing fruit juices, beverages, natural colorants, and wines were tested. The repeatability relative standard deviation (RSDr) varied from 1.06 to 4.16%. The reproducibility relative standard deviation (RSDR) ranged from 2.69 to 10.12%. The HorRat values were ≤1.33 for all materials. The Study Director recommends that the method be adopted Official First Action.
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            Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

            Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma. Thus, use of Saccharomyces and non-Saccharomyces yeasts as mixed starter cultures for inoculation of wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. We initially characterized 34 non-Saccharomyces yeasts of the genera Candida, Lachancea (Kluyveromyces), Metschnikowia and Torulaspora, and evaluated their enological potential. This confirmed that non-Saccharomyces yeasts from wine-related environments represent a rich sink of unexplored biodiversity for the winemaking industry. From these, we selected four non-Saccharomyces yeasts to combine with starter cultures of Saccharomyces cerevisiae in mixed fermentation trials. The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used. The overall effects of the non-Saccharomyces yeasts on fermentation and wine quality were strictly dependent on the Saccharomyces/non-Saccharomyces inoculum ratio that mimicked the differences of fermentation conditions (natural or simultaneous inoculated fermentation). Copyright © 2010 Elsevier Ltd. All rights reserved.
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              The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism.

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                Author and article information

                Contributors
                Role: Academic Editor
                Journal
                Molecules
                Molecules
                molecules
                Molecules
                MDPI
                1420-3049
                09 February 2021
                February 2021
                : 26
                : 4
                : 907
                Affiliations
                [1 ]Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria-Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Turi, 148-70010 Bari, Via Casamassima, Italy; matteo.velenosi@ 123456tiscali.it (M.V.); pasquale.crupi@ 123456crea.gov.it (P.C.); rocco.perniola@ 123456crea.gov.it (R.P.); adomenico.marsico@ 123456crea.gov.it (A.D.M.); antonellasalerno10@ 123456gmail.com (A.S.)
                [2 ]Dipartimento di Biologia, Università degli Studi di Bari Aldo Moro, 4-70124 Bari, Via Orabona, Italy; nicoletta.archidiacono@ 123456uniba.it
                [3 ]UMRProcédésAlimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSupDijon—Université de Bourgogne/Franche-Comté, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France; rvalex@ 123456u-bourgogne.fr
                Author notes
                [* ]Correspondence: mario.ventura@ 123456uniba.it (M.V.); mariafrancesca.cardone@ 123456crea.gov.it (M.F.C.); Tel.: +0039-3494763122 (M.V.); +0039-3495743089 (M.F.C.)
                [†]

                These authors contributed equally to this work.

                Author information
                https://orcid.org/0000-0002-0233-3795
                https://orcid.org/0000-0002-2335-5547
                https://orcid.org/0000-0001-7762-8777
                https://orcid.org/0000-0002-7597-7313
                Article
                molecules-26-00907
                10.3390/molecules26040907
                7915498
                33572140
                ff147b92-3e4e-4399-9637-0e77e14b2df0
                © 2021 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 18 January 2021
                : 05 February 2021
                Categories
                Article

                hplc-uv-esi-msn,free anthocyanins,co-pigmented anthocyanins,mixed fermentation,starmerella bacillaris,pca

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