Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Abstract

The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

Aproveitamento de coprodutos agroindustriais na elaboração de bebidas alcoólicas fermentadas

“…Com relação aos macrunutrientes avaliados pela Tabela 1, foi possível perceber que apesar do percentual de lipídeos e proteínas serem pequenos, os mesmos auxiliam no processo fermentativo junto aos carboidratos encontrados, já que é previsto em literaturas a contribuição destas substâncias na eficiência, estabilização do processo fermentativo de vinhos de frutas e também importante no sabor do vinho de frutas (proteínas), além de serem precursores de compostos como aminas biogênicas. A partir da Figura 1(a), observa-se que o mosto da casca de uva foi o que gastou menos tempo em horas para fermentação (60 horas), isso ocorreu devido as características de sua matéria-prima utilizada, pois possui característica de nutrientes e acidez que tornam mais rápido o término da fermentação, por se tratar de um mosto de similaridade com o vinho tinto, é possível verificar em literaturas que a uva e sua casca possuem facilidade em fermentar a partir de açúcares fermentescíveis encontrados nestas matériasprimas (Freire et al, 2020;Andersson & Ekner, 2020, Mastrangelo et al, 2023Quincozes et al, 2020;Coelho et al, 2018).…”

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

“…According to those results, in Chardonnay and Palomino wines obtained with sequential inocula of an industrial strain of T. delbrueckii , lower levels of both acetic acid and acetaldehyde were obtained, although the wines resulted in enhanced aroma intensity of fresh and tropical fruit traits [ 84 ]. In Riesling Italico grape must inoculated with single cultures of different NS strains, T. delbrueckii showed a higher production of aromatic compounds, such as isoamyl acetate (banana), hexyl acetate (pear and apple), phenylethyl acetate (roses and honey), and ethyl decanoate (floral), which enhanced the aroma traits and the sensory traits of wines [ 85 ]. On the same grape cultivar, Dutraive et al [ 82 ] performed different sequential inocula with different native strains, among which T. delbrueckii exhibited very high concentrations of higher alcohols and low acetic acid content.…”

New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans

“…The use of non-Saccharomyces yeasts in winemaking has been extensively assessed, as they may confer a series of advantages. Indeed, the modification of sensorial complexity, as well as the reduction of ethanol and biogenic amine content, through co-fermentation of Saccharomyces cerevisiae with non-Saccharomyces yeasts such as Hanseniaspora vineae, H. uvarum, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, Starmerella bacillaris, Torulaspora delbrueckii, and Wickerhamomyces anomalus has been reported [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17]. In addition, their capacity to act as bioprotective cultures, and therefore lead to a reduction of SO 2 addition or even confer probiotic benefits to the consumer, have also been considered [18][19][20][21][22][23][24][25].…”