Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma

Abstract

Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L-1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. All these properties of S. paradoxus strains pointed out the possibility of their application in wine industry. © 2006 Institute of Food Science and Technology Trust Fund

Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes

“…All the fermentations took place properly and significant differences were observed among some volatile compounds of the wine produced by different yeast strains (Table 2). The fresh fruit aroma of young wines is largely derived from a mixture of esters produced during fermentation (Orlić et al 2007b). The concentrations of fatty acid ethyl esters and volatile acids are not significantly different but we can observe significant differences in the concentrations of higher alcohols and acetate esters.…”

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

“…However, there might be pitfalls in production also when using CDY, for instance, one of the main issues is due to the wine taste evenness and the different wines are less distinguishable from one another. Recently, in an attempt to enhance distinctive aromatic characteristics, some research groups have focused on the selection of yeasts from restricted areas (Esteve-Zarzoso et al 2000;Orlic et al 2007). The inoculation of musts with S. cerevisiae strains selected from indigenous populations, at concentrations allowing the development of wild yeasts, can control the alcoholic fermentation better than CDY, as well as contribute to the production of more balanced wines (Fleet 1990;Martinez et al 1989;Moreno et al 1991).…”

Suppressive Effect of Wild Saccharomyces cerevisiae and Saccharomyces paradoxus Strains on Ige Production by Mouse Spleen Cells

“…Currently S. paradoxus is the closest known species relative of S. cerevisiae, a representative Saccharomyces species affirmed as GRAS (generally recognized as safe; Goddard and Burt, 1999), and potentially edible. In fact, recent reports show that the quality of wine can be partially attributed to the production of fermentation-related aromatic compounds by S. paradoxus (Majdak et al, 2002;Orlic et al, 2007). Fig.…”