Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

In recent years, as a consequence of the re-evaluation role non-Saccharomyces yeasts, several studies have been conducted on use controlled mixed fermentations with Saccharomyces and different yeast species from winemaking environment. To benefit metabolic particularities some management strain in fermentation is crucial step, particular procedures addressed to increase persistence strains during fermentative process. The microencapsulation for cell immobilization might represent strategy enhancing competitiveness yeasts fermentation. This study was aimed assess performance starter culture, composed by wild Hanseniaspora osmophila (ND1) commercial cerevisiae (EC1118). For this purpose, free microencapsulated cells ND1 were tested co-culture EC1118 order evaluate effect behavior final wine composition. data shown that H. formulation affects both resulted suitable system efficiency