{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Sizzano F"],"funding":["HES-SO University of Applied Sciences and Arts Western Switzerland","HES-SO Genève"],"pagination":["4485"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10742927"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(24)"],"pubmed_abstract":["Interest in <i>Metschnikowia</i> (<i>M.</i>) <i>pulcherrima</i> is growing in the world of winemaking. <i>M. pulcherrima</i> is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of <i>M. pulcherrima</i> in the vinification of Chasselas musts from the 2022 vintage. <i>M. pulcherrima</i> was used in co-fermentation with <i>Saccharomyces cerevisiae</i> at both laboratory and experimental cellar scales. Our results showed that <i>M. pulcherrima</i> does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that <i>M. pulcherrima</i> contributed slightly to the aromatic profile when compared to the"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Bioprospecting of a <i>Metschnikowia pulcherrima</i> Indigenous Strain for Chasselas Winemaking in 2022 Vintage."],"pmcid":["PMC10742927"],"funding_grant_id":["R&D Interdisciplinary Program 2021-2022","107325","107327"],"pubmed_authors":["Bach B","Bieri S","Lefort F","Blackford M","Sizzano F","Berthoud H","Vuichard F","Spring JL","Cleroux M","Monnard C","Simonin S","Amiet L","Chappuis C","Descombes C","Bailly S","Bourdin G","Barth Y"],"additional_accession":[]},"is_claimable":false,"name":"Bioprospecting of a <i>Metschnikowia pulcherrima</i> Indigenous Strain for Chasselas Winemaking in 2022 Vintage.","description":"Interest in <i>Metschnikowia</i> (<i>M.</i>) <i>pulcherrima</i> is growing in the world of winemaking. <i>M. pulcherrima</i> is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of <i>M. pulcherrima</i> in the vinification of Chasselas musts from the 2022 vintage. <i>M. pulcherrima</i> was used in co-fermentation with <i>Saccharomyces cerevisiae</i> at both laboratory and experimental cellar scales. Our results showed that <i>M. pulcherrima</i> does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that <i>M. pulcherrima</i> contributed slightly to the aromatic profile when compared to the","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Dec","modification":"2026-04-08T13:49:20.412Z","creation":"2025-02-19T01:45:14.695Z"},"accession":"S-EPMC10742927","cross_references":{"pubmed":["38137289"],"doi":["10.3390/foods12244485"]}}