Exploring the possibility of using Kazachstania exigua (ex. Saccharomyces exiguus) in wine production

摘要

Kazachstania exigua is a GRAS yeast isolated from different food sources such as sourdough, kefir grains and mezcal. In this work, the potential use of K. exigua in wine production was explored. After the determination of technological characteristics, the strains of K. exigua were tested in monosporial fermentation and, in multistarter fermentation, with Saccharomyces cerevisiae strain. The results show interesting properties of K. exigua when used in multistarter inoculation, regarding the production of higher amount of glycerol, the change of the aromatic.profile and the reduction of the ethanol content in the wines obtained. These preliminary results represent the first technological survey of K. exigua and open interesting perspectives on the use of this specie.in wine and in other alcoholic beverages industries and for production of reduced alcohol wines using a microbiological strategy.