Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

“…50% of the total phenolics in the different fermentations, including reference fermentations. Hernández et al, 2007, Chescheir et al, 2015, Minnaar et al, 2017 reported increased concentrations of phenolic acids after MLF in Tempranillo, Pinot noir and Syrah wines respectively, in sequential inoculations of the grape musts using Saccharomyces and non- Saccharomyces yeast after MLF . These increased concentrations of phenolic acids indicate that there may have been other sources of phenolic acids in grapes, which most likely originated through the hydrolysis of cinnamoyl-glucoside anthocyanins or from other hydroxycinnamic derivatives by the LAB’s enzymatic activity (Hernández et al, 2007).…”

“…Mixed fermentation cultures can modulate the chemical profiles of wine (Benito et al, 2015, Minnaar et al, 2017). Grape phenolic compounds, such as anthocyanins, flavonols, flavan-3-ols and phenolic acids contribute to wine quality by the amelioration of colour, astringency, bitterness, body, mouthfeel, fullness, complexity and structure (Rodriguez-Montealegre, Romero-Peces, Chacón-Vozmediano, Martinez-Gascueña, & García-Romero, 2006).…”

“…Syrah wines made with yeast and Lb. plantarum had more intense mouthfeel, when compared to Saccharomyces reference wines (Minnaar et al, 2017).…”

“…plantarum. Wines made with a combination of Saccharomyces , non- Saccharomyces and O. oeni in sequential inoculations, when compared to S. cerevisiae reference wines, had increased anthocyanin concentrations (Minnaar et al, 2017). Increased concentrations of phenolic acids were also reported in sequentially inoculated Syrah grape must with S. cerevisiae , M. pulcherrima and H. uvarum after MLF.…”

Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

“…They are also able to avoid stuck fermentations, as they can grow at lower temperatures [2,3] as well as being nitrogen [4] and salt tolerant [5]. Moreover, mixed inoculations of non-Saccharomyces, S. cerevisiae yeasts, and lactic acid bacteria (LAB) in sequential fermentations are of great interest to the wine industry for various technological and sensorial reasons [6]. In addition, a peculiar microbial footprint that is characteristic of a particular wine region may be imprinted onto a wine if inoculation with autochthonous yeast is performed [3].…”