Aroma Compounds in Wine as Influenced by Apiculate Yeasts

Abstract

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

“…However, a second decline phase of apiculate yeast (Fig. 1A) was observed, possibly due to the competition for nutrients with LAB in a medium with approximately 6.0 ºGL, considered to be a limit value for survival (Gil et al 1996). The indigenous LAB population (1.00·10² CFU/mL) in apple must was similar to that reported by Drilleau (1996) in apple epicarp.…”

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

“…These authors concluded that the predominance of inoculated S. cerevisiae, along with a notable growth rate of indigenous non-Saccharomyces yeasts during the first days of the wine fermentation, contributed significantly to the desirable aromatic properties of the wines. Herraiz et al (1990) and Gil et al (1996) also reported that wines produced by pure and mixed cultures of S. cerevisiae and apiculate yeasts (K. apiculata and H. uvarum) differ regarding their aromatic compounds. The low frequency of Kloeckera spp.…”

“…Spontaneously fermented wines, although carrying a higher risk of spoilage, are generally regarded as having improved complexity, mouth-feel (texture) and integration of flavours relative to inoculated wines (Heard & Fleet, 1985;Bisson & Kunkee, 1991;Gil et al, 1996;Lema et al, 1996;Grbin, 1999;Soden et al, 2000). This is due to specific metabolic end products.…”

“…The role of non-Saccharomyces yeasts in wine production has been debated extensively (Castor, 1954;Van Zyl et al, 1963;Fleet et al, 1984;Heard & Fleet, 1985;Fleet, 1990;Herraiz et al, 1990;Longo et al, 1991;Romano et al, 1992;Todd, 1995;Gafner et al, 1996;Gil et al, 1996;Lema et al, 1996;Granchi et al, 1998;Henick-Kling et al, 1998;Lambrechts & Pretorius, 2000;Fleet, 2003;Rementeria et al, 2003;Combina et al, 2005). As already discussed, grape musts contain a mixture of yeast species.…”

Directed metabolomic approaches for the characterization and development of new yeast strains

“…The presence of non-Saccharomyces wild yeasts in fermentations has been associated, traditionally, with high levels of acetic acid and other off-flavours. Nevertheless, nowadays researchers and winemakers are aware of the influence of non-Saccharomyces in wine aroma complexity [11][12][13][14][15][16][17][18][19][20].…”