Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

Abstract

The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains were used in this study. The musts obtained from white and red grapes of Johanniter and regent varieties were used as a fermentation raw material. In the produced wines, content of ethyl alcohol, total extract, sugars, free amino nitrogen was analyzed, along with determination of total and volatile acidity and volatile compounds profile. Additionally, organoleptic evaluation was performed. Wines obtained with native S. cerevisiae MH020215 strains were characterized with more favorable enological properties. Synthesis of desirable volatile compounds, especially esters, contributed to the creation of desirable aromatic profile of those wines. Moreover, those beverages contained higher levels of carbonyl compounds (especially acetaldehyde) and lower methanol content. Wines obtained using N. ishiwadae MG971259 cultures were represented by high total acidity level and substantial fusel alcohol content (mainly butanol, propanol), which resulted in an unfavorable sensory profile of the product.

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

“…Our studies showed the opposite tendency ( Table 5 ). Our previous research [ 65 ] concerned the physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes. S. cerevisiae strain MH020215 has been shown to produce comparable amounts of isoamyl acetate and slightly lower ethyl acetate in cold climate wines, compared to the results in this article [ 65 ].…”

“…Our previous research [ 65 ] concerned the physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes. S. cerevisiae strain MH020215 has been shown to produce comparable amounts of isoamyl acetate and slightly lower ethyl acetate in cold climate wines, compared to the results in this article [ 65 ]. Other esters such as ethyl hexanoate, ethyl butanoate, ethyl pyroracemate, ethyl octanoate and diethyl succinate were identified in slightly lower concentrations in the analysed samples ( Table 5 ).…”

“…Much higher amounts of the analysed component were found in wines fermented sequentially with M. pulcherrima MG970690 (Mp+Sc(3), Mp+Sc(6)), in relation to Z. bailli 749 ( Table 5 ). The profiles of volatile compounds in cold climate wines were analysed in our previous studies [ 65 ]. In wines produced with the use of the S. cerevisiae strain MH020215, higher acetaldehyde values (27.4–33.7 mg/L) were noted compared to the results obtained in this study.…”

Production and Characterization of Wine from Golden Delicious Apples using Saccharomyces Cerevisiae Isolated from Selected Nigerian Indigenous Alcoholic Beverages

“…The apple wine (sample F) pitched with S. cerevisiae SC01 (control) received the lowest scores for appearance, flavor, taste and overall acceptability. A study by Cioch-Skoneczny, Satora, Skoneczny, and Klimczak (2021) revealed that wine samples fermented with S. cerevisiae MH020215 received the highest scores for organoleptic properties, while much lower values were reported for wine pitched with Nakawazaea ishiwadae.…”

Recent advances in NMR-based metabolomics of alcoholic beverages

“…During the last few years, NMR-based metabolomics has been applied to characterize complex food matrices and has been widely used in profiling food samples for quality and authentication assessment ( Rocha & Sheen, 2018 ). Authenticity of alcoholic beverages has been extensively investigated because it is a product that can be easily adulterated due to its signature chemical properties (high alcohol content, low pH) and its availability throughout the world ( Ahmad et al, 2018 , Cioch-Skoneczny et al, 2020 ). In addition to authenticity, traceability has an important role in the quality assurance of alcoholic beverages.…”