Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Abstract

The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

“…This variability in the reduction of volatile acidity in co-inoculated wines with PN4 TM and Omega TM strains could depend on the yeast strain used, on the LAB starter used, or both. This result shows consistency with those obtained by Tristezza et al [29] in Neroamaro wines and du Plessis et al [41] in Shiraz wines. In fact, in the vinification experiments, approximately 50% of the malic acid was consumed at the 7 th day of the AF, and the total consumption of malic acid took place after the AF (days 7-12).…”

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

“…Higher production of this compound from sequential inoculation with non-Saccharomyces and Saccharomyces spp. has already been shown in the literature [28,[68][69][70][71].…”

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

“…Many studies have investigated the influence of T. delbrueckii under different fermentation conditions, using different inoculation strategies, for the production of red, white, and sparkling wines [20]. T. delbrueckii often shows a slower fermentation rate than S. cerevisiae; many studies reported longer fermentation durations and a longer lag phase, with wines frequently containing an unacceptable residual sugar content for dry wines [21,22]. T. delbrueckii was demonstrated to produce lower amounts of acetaldehyde and acetic acid in comparison with S. cerevisiae, confirming its high potential for application in wine production [9,22].…”

“…T. delbrueckii often shows a slower fermentation rate than S. cerevisiae; many studies reported longer fermentation durations and a longer lag phase, with wines frequently containing an unacceptable residual sugar content for dry wines [21,22]. T. delbrueckii was demonstrated to produce lower amounts of acetaldehyde and acetic acid in comparison with S. cerevisiae, confirming its high potential for application in wine production [9,22]. Regarding the production of glycerol, results from the literature are contradictory, showing sometimes higher [9,17,23] and sometimes lower production of glycerol than S. cerevisiae [24].…”