Influence of Lachancea thermotolerans on cv. Emir wine fermentation

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dc.authorid0000-0003-1537-2416
dc.contributor.authorBalikci, Eren Kemal
dc.contributor.authorTanguler, Hasan
dc.contributor.authorJolly, Neil P.
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractThe present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in wine made with a pure culture of S. cerevisiae and wine produced with simultaneously inoculated cultures of L. thermotolerans and S. cerevisiae. Both L. thermotolerans and S. cerevisiae gave high population numbers. The use of L. thermotolerans in mixed and sequential cultures led to an increase in final total acidity content in the wines, varying in the range 5.40-6.28g/l (as tartaric acid), compared to pure culture S. cerevisiae, which gave the lowest level of total acidity (5g/l). The increase was in the order of 1.18-2.06g/l total acidity. Increase in final acidity by the use of L. thermotolerans might be useful to improve wines with low acidity due to global climate change. Volatile acidity levels (as acetic acid) were in the range 0.53-0.73g/l, while the concentration of ethyl alcohol varied in the range 10.76-11.62% v/v. Sequential fermentations of wines and pure culture fermentation of L. thermotolerans resulted in reduction in the concentrations of acetaldehyde and higher alcohols, with exception of N-propanol and esters. According to the sensory analysis, wine obtained with sequential inoculation of L. thermotolerans followed by inoculation of S. cerevisiae after 24h, and simultaneous inoculation of these yeasts, was the most preferred. Copyright (c) 2016 John Wiley & Sons, Ltd.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [ZF2010YL35]
dc.description.sponsorshipThe authors are grateful for funding from Cukurova University Academic Research Projects Unit (Project No: ZF2010YL35).
dc.identifier.doi10.1002/yea.3166
dc.identifier.endpage321
dc.identifier.issn0749-503X
dc.identifier.issn1097-0061
dc.identifier.issue7
dc.identifier.pmid27113383
dc.identifier.scopus2-s2.0-84979041820
dc.identifier.scopusqualityQ2
dc.identifier.startpage313
dc.identifier.urihttps://dx.doi.org/10.1002/yea.3166
dc.identifier.urihttps://hdl.handle.net/11480/3618
dc.identifier.volume33
dc.identifier.wosWOS:000380255000007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofYEAST
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLachancea thermotolerans
dc.subjectnon-Saccharomyces yeast
dc.subjectSaccharomyces cerevisiae
dc.subjectsimultaneously inoculated and sequential cultures
dc.subjectwine
dc.titleInfluence of Lachancea thermotolerans on cv. Emir wine fermentation
dc.typeArticle

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