Impact of a Non-<i>Saccharomyces</i> Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Abstract

The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in the "São Francisco Valley" region (Brazil), as well as evaluating the cell growth of these indigenous yeasts during the fermentation of grape musts and their contribution to the improvement of wine aroma. The Chenin Blanc grape must fermented by H. opuntiae presented higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples that showed higher acceptance means also receiving higher scores for purchasing intention, corresponding to the concepts of "definitely would buy" and "probably would buy". The present study suggests that the fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces cerevisiae, positively influenced the sensory qualities of the wines and showed greater potential to increase the aroma of the musts and to develop specific wine styles.

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

“…The four non-Saccharomyces yeasts were inoculated individually and in combination with Saccharomyces cerevisiae var. bayanus, according to the method described by Assis et al (2014) …”

“…Some studies have suggested that different yeasts (Torrens et al, 2008;King et al, 2011;Robinson et al, 2011) due to their genetic differences (Bisson and Karpel, 2010) can influence the volatile composition, and consequently the aroma and type of the wine. For example, some Hanseniaspora/Kloeckera species may produce more appealing mixtures of flavor volatiles than Saccharomyces species (Mendoza et al, 2009;Moreira et al, 2008;Assis et al, 2014), Hanseniaspora osmophila produces more 2-phenylethyl acetate than a pure culture of S. cerevisiae (Viana et al, 2009). Thus carrying out wine fermentations by co-inoculating with mixtures of different starter cultures, is a strategy which could harness the unique activity of such yeasts (Fleet, 2008).…”

Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

“…Wine is an alcoholic beverage with a considerable world production rate (approximately 2.7×10 10 L per year), and wine production has increased in Brazil in recent years from 2.6×10 8 L in 2012 (ASSIS et al, 2014) to 4.4×10 8 L in 2015 (IBRAVIN, 2016). In Brazil, the wine market presents a complex behaviour because each producing region has different characteristics, such as climate, soil types and topography that influence the final quality of the beverage (EMBRAPA, 2016).…”