Applications of Metschnikowia pulcherrima in Wine Biotechnology

• DOI: 10.3390/fermentation5030063
• Publication Date: 2019-07-10T07:05:26Z
• Authors: Antonio Morata; Iris Loira; Carlos Escott; Juan Manuel del F...; María Antonia Bañ...; José Antonio Suár...
• Keywords: 0301 basic medicine; oenological uses; TP500-660; 03 medical and health sciences; Fermentation industries. Beverages. Alcohol; enzymes; <i>Metschnikowia pulcherrima</i>; pulcherrimin; stable pigments; Ciencia y Tecnología de Alimentos

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest Mp supported by the expression of many extracellular activities, some which enhance release varietal aromatic compounds. low fermentative power makes necessary sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. has respiratory metabolism can help lower ethanol content when used under aerobic conditions. Also, shows good compatibility Sc producing low-to-moderate global volatile acidity and, suitable strains, reduced level H2S. excretion pulcherrimin gives competitive advantages over other non-Saccharomyces yeasts as well providing antifungal properties.