The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production

Starmerella bacillaris is a non-Saccharomyces yeast recently proposed for grape fermentation in association with Saccharomyces cerevisiae. Due to its high glycerol and moderate volatile acidity production this can contribute improving wine quality. Some strains have been demonstrated exhibit antifungal activity against grey mould on grape, which caused by Botrytis cinerea. The simultaneous presence of these traits S. great interest. Indeed, be potentially used as biocontrol agent vineyards. Research the ability survive or, even grow surface grapes starting point evaluatation potential use preliminary results our study showed that when applied under laboratory condictions, inoculum sized developed lasted at least 6 days concentrations. In addition, it positively influenced process producing concentrations (average value 4.89 ± 0.47 g/L). Interestingly, positive effect quality was also observed size 10 times higher or lower than reference concentration. When sprayed vines vineyard present skin after harvest, cells start alcoholic fermentation.