Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

Abstract

Abstract. Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools. The aim of this study was to evaluate the effect of co-inoculation times of selected non-Saccharomyces/Saccharomyces yeasts on the reduction of ethanol levels in wines. Hanseniaspora uvarum BHu9, Starmerella bacillaris BSb55 and Candida membranaefasciens BCm71 were co-inoculate with Saccharomyces cerevisiae under fermentative conditions. Treatments assayed were: pure fermentations of S. cerevisiae BSc203 and non-Saccharomyces yeasts BHu9, BSb55 and BCm71; -co-fermentations: A-BHu9/BSc203; B-BSb55/BSc203 and C-BCm71/BSc203. These co-inoculations were carried out under mixed (simultaneous inoculation), and sequential conditions (non-Saccharomyces yeasts inoculated at initial time and S. cerevisiae at 48, 96 and 144 h). Lower fermentative efficiencies were registered when BHu9 and BSb55 remained pure more time. Conversely, the conversion efficiency was reduced in co-inocula of BCm71/BSc203, when both yeasts interact more time. Metabolites produced during all vinification processes were within acceptable concentration ranges according to the current legislations. Conclusion Time interaction during fermentation processes of non-Saccharomyces and Saccharomyces yeasts showed influence on ethanol production, and this effect would be dependent on the co-inoculated species.

Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity

“…Moreover, several tools have been used to decrease the ethanol content in wines made from grapes with high sugar levels. These include the selection of non‐ Saccharomyces wine yeast (Mestre et al., 2016; Quirós, Rojas, González, & Morales, 2014), the use of the respiratory metabolism of some non‐ Saccharomyces yeast species (González, Quirós, & Morales, 2013; Rodrigues et al., 2016; Tronchoni et al., 2018), or partial dealcoholization by physical methods (Chanukya, Rastogi, 2013; Gambuti et al., 2011; Salgado, Fernández‐Fernández, Palacio, Hernández, & Prádanos, 2015).…”