01499naa a2200229 a 450000100080000000500110000800800410001910000190006024501570007926000090023652007610024565300170100665300280102365300300105165300290108170000240111070000210113470000170115570000160117270000160118877300650120411263382017-07-31       2015    bl uuuu     u00u1 u    #d1 aGARAVAGLIA, J.  aEvaluation of Zygossacharomyces bailli BCV08 as a co-starter in wine fermentation for the improvement of ethyl esters production.h[electronic resource]  c2015  aZygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.  aEthyl esters  aGrape must fermentation  aWine flavorMixed cultures  aZygosaccharomyces bailii1 aSCHNEIDER, R. C. S.1 aMENDES, S. D. C.1 aWELKE, J. E.1 aZINI, C. A.1 aVALENTE, P.  tMicrobiological Research, Amsterdamgv. 173, p. 59-65, 2015.