The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

Abstract

The spontaneous alcoholic fermentation of grape must is a complex microbiological process involving a large number of various yeast species, to which the flavour of every traditional wine is largely attributed. Whilst Saccharomyces cerevisiae is primarily responsible for the conversion of sugar to alcohol, the activities of various non-Saccharomyces species enhance wine flavour. In this study, indigenous yeast strains belonging to Metschnikowia pulcherrima var. zitsae as well as Saccharomyces cerevisiae were isolated and characterized from Debina must (Zitsa, Epirus, Greece). In addition, these strains were examined for their effect on the outcome of the wine fermentation process when used sequentially as starter cultures. The resulting wine, as analyzed over three consecutive years, was observed to possess a richer, more aromatic bouquet than wine from a commercial starter culture. These results emphasize the potential of employing indigenous yeast strains for the production of traditional wines with improved flavour.

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

“…pombe strains 2139 and 938. Other authors have reported that other non-Saccharomyces yeast produced lower amounts of higher alcohols than Saccharomyces cerevisiae (Benito et al, 2015a;Clemente-Jimenez et al, 2004;Gobbi et al, 2013;Parapouli et al, 2010;Romano and Suzzi, 1993;Romano, 2003;Zironi et al, 1993). Sometimes low levels of higher alcohols increased the perception the aroma of varietal grape varieties, which was considered a positive effect (Belda et al, 2015).…”

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

“…Restriction fragment length polymorphism (RFLP) can be used in conjunction with ITS-PCR to differentiate closely-related species such as those of the Saccharomyces sensustricto complex 18 . PCR amplification of rDNA and restriction digestion of the amplicon has not been used extensively for the identification of yeasts isolated during brewing or from beer 27,53 , but has seen wide application in other fermentation industries, particularly for the identification of yeasts occurring during oenological fermentations 13,14,17,18,21,22,36,43,44,48,62 . The technique has also been used to identify yeasts occurring as contaminants or natural, spontaneous fermenters of cider 15,39 and rice wine 28 as well as yeast associated with non-alcoholic citrus juice beverages 3,32 .…”

Effect of immobilized polygalacturonase from Mucor circinelloidesITCC‐6025 on wine fermentation

“…Pectinases have been used to increase the yield and to clarify fruit juices [3,[5][6][7]. Among other applications, there are a number of reports on the use of these enzymes in fermentation of coffee and tea, oil extraction, textile and paper-making industries, and treatment of pectic waste [3,[8][9][10] and wine-making [11,12]. Pectinases have long been used in various industrial processes; immobilization of these enzymes has proven to be very advantageous for industrial use [13].…”