BIO Web of Conferences
Volume 3, 201437th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
|Number of page(s)||3|
|Published online||21 January 2015|
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine
Dipartimento di Scienze Vita e dell'Ambiente, Università Politecnica delle Marche, 06131 Ancona, Italy
a Corresponding author: m.ciani@ univpm.it
Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices. Among the different approaches and strategies to reduce alcohol content in wine we propose a sequential fermentation using immobilized non-Saccharomyces wine yeasts. Preliminary results showed that sequential fermentations with Hanseniaspora osmophila, Hanseniaspora uvarum, Metschnikowia pulcherrima, Starmerella bombicola and Saccharomyces cerevisiae strains showed an ethanol reduction when compared with pure S. cerevisiae fermentation trials.
© Owned by the authors, published by EDP Sciences, 2014
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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