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. 2022 Mar 3;8(3):259.
doi: 10.3390/jof8030259.

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Sergio Benavides  1 , Wendy Franco  2   3 , Consuelo Ceppi De Lecco  4 , Angélica Durán  5 , Alejandra Urtubia  5
Affiliations

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Sergio Benavides et al. J Fungi (Basel). .

Abstract

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.

Keywords: Candida sp.; ethanol reduction; non-Saccharomyces; wine fermentation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Evolution of substrate consumption through the measurement of density in monoculture fermentations (Sauvignon Blanc).
Figure 2
Figure 2
Evolution of cell proliferation in monoculture fermentations (Sauvignon Blanc).
Figure 3
Figure 3
Evolution of substrate consumption through the measurement of density in sequential fermentations (Sauvignon Blanc).
Figure 4
Figure 4
Evolution of cell proliferation in sequential fermentations (Sauvignon Blanc).
See this image and copyright information in PMC

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