Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Chen, Kai; Escott, Carlos; Loira, Iris; Fresno, Juan Manuel Del; Morata, Antonio; Tesfaye, Wendu; Calderón, Fernando; Suárez-Lepe, José Antonio; Shunyu, Han; Benito, Santiago

doi:10.1016/j.fm.2017.07.018

Cited by 95 publications

(113 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The literature presents a variability of results on the yield of fermentations of this yeast. While some authors have found good results [10], others suggest that this yeast has low fermetation kinetics, as well as low resistance to sulfur dioxide (SO2) and alcohol [5,11,12]. On the other hand, the yeast Torulaspora delbrueckii (T4), had one of the worst performances, corroborating with the results found in previous studies, when its use is indicated for simultaneous fermentations with strains of Saccharomyces yeasts to obtain better fermentative yields [13,14].…”

Section: Variablessupporting

confidence: 77%

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

et al. 2019

View full text Add to dashboard Cite

Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn productor of excellent quality wines. The aromatic complexity of wine in general, and white wine in particular, is what is essential to satisfy an increasingly demanding consumer. Among the most used techniques to achieve this purpose is the addition of yeasts of different genres, thus providing a range of aromatic characteristics that are accentuated in it. In this sense, the objective of this work was to evaluate the use of different strains of yeasts in white wines of Riesling Italic variety, made from grapes grown in the Serra Gaúcha region, in the state of Rio Grande do Sul. Based on the results, it was possible to observe that there were no significant differences between the treatments in relation to the variables pH, total acidity and alcoholic degree. However, with respect to the fermentation yield, T3 was the treatment that obtained the best performance, reaching the ideal density (below 1000 g.cm3) in the course of 6 to 7 days, followed by treatments T1 (Saccharomyces cerevisae) and T5 (Levulia pulcherrima) (7 to 8 days), with treatments T2 (Saccharomyces cerevisaecerevisae) and T4 (Torulaspora delbrueckii), which had the lowest performance (9 to 10 days). The T4 treatment was also the one that presented a higher amount of residual sugars, which proves the less activity of this yeast in more alcoholic means. All the yeasts used have a low production of volatile acidity, but the lowest concentration was Saccharomyces cerevisae cerevisae, used in treatment T2 (0.1 gL−1), and the other treatments presented higher concentrations (0, 4 to 0.5 gL−1), although it is still within the parameters considered ideal for obtaining quality white wines. T2 was also the treatment with lower concentrations of glycerol (5.1 g.L−1). This compound is mainly formed by glyceropyruvic fermentation through the metabolism of yeasts at the beginning of alcoholic fermentation, usually being produced by the first 50 grams of fermented sugars, which may indicate a greater activity of this yeast in this fermentation period. In general, we can say that all the yeasts used have the potential to produce quality white wines, since they had good fermentation yields, satisfactory production of alcohol and glycerol, and low production of volatile acidity.

show abstract

Section: Variablessupporting

confidence: 77%

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

et al. 2019

View full text Add to dashboard Cite

show abstract

“…T. delbrueckii has been shown to cause decreases in ethanol production in the range of 0.15% to 0.5% (v/v) [39][40][41]. However, no significant ethanol reductions were observed in other studies [42][43][44]. The above results highlight the existence of high intraspecies variation in T. delbrueckii regarding the ethanol yield.…”

Section: Chemical Profiles Of Wines Produced In Mixed-culture Fermentmentioning

confidence: 79%

Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

Sgouros

Chalvantzi²,

Mallouchos

et al. 2018

Fermentation

View full text Add to dashboard Cite

Vineyards in Nemea, the most important viticultural zone in Greece, were surveyed for indigenous non-Saccharomyces (NS) yeasts of enological potential. NS populations were isolated from the final stage of alcoholic fermentation and identified by a range of molecular methods. The enological profiles of Hanseniaspora guilliermondii, H. osmophila, Lachancea thermotolerans, Starmerella bacillaris and Torulaspora delbrueckii strains were evaluated. Significant interspecies variation was observed in fermentation kinetics. H. osmophila and T. delbrueckii showed the highest capacity for prompt initiation of fermentation, while S. bacillaris achieved a higher fermentation rate in the second half of the process. Significant differences were also observed in the chemical parameters of NS strains. S. bacillaris SbS42 and T. delbrueckii TdS45 were further evaluated in mixed-culture fermentations with Saccharomyces cerevisiae. NS strains achieved lower population densities than S. cerevisiae. SbS42 exhibited a higher death rate than TdS45. The chemical profiles of different ferments were separated by principal component analysis (PCA). Both NS strains were associated with lower levels of ethanol, when compared to single S. cerevisiae inoculation. TdS45 increased the ethyl acetate levels, while SbS42 caused a different production pattern of higher alcohols. This is the first report to explore the enological potential of NS wine yeast populations from Nemea. Based on prominent enological traits identified, the selected S. bacillaris and T. delbrueckii strains may be further exploited as co-culture starters for improving the quality and enhancing the regional character of local wines.Although NS yeasts initiate fermentation, most of them are not detectable at the end of the course, either because they are ethanol-intolerant or incapable of withstanding microbial antagonism [8,9]. However, in various later studies it has been shown that several NS species, such as I. occidentalis, L. thermotolerans, M. pulcherrima, Starmerella bacillaris (synonym C. zemplinina) and Z. bailii, were able to maintain high viable populations (up to 6-7 log CFU/mL) for longer periods than previously thought and were even isolated from the final stages of the alcoholic fermentation [4,7,10,11]. These species may play a crucial role in winemaking, due to the production of important metabolites that shape the flavor and contribute to the style of wines [1,12]. These metabolites include both "volatile" compounds, like aldehydes and esters, and "non-volatile" compounds, like glycerol, acetic acid and lactic acid.In this context, there is a growing interest in the use of well-selected NS yeasts such as Torulaspora, Candida, Metschnikowia and Lachancea/Kluyveromyces species, which when combined with S. cerevisiae in mixed-culture starters can improve wine fermentation and final product quality [13]. Several NS strains have been produced commercially as active dry yeasts and novel starter cultures are continuously developing to address specific challenges in m...

show abstract

“…Higher fatty acids content was observed by Comitini et al [6] and Liu et al [5] and they also observed an increase in β-damascenone. The higher level of esters obtained in fermentations with M. pulcherrima is mainly due to higher isoamyl acetate content, contributing to higher fruity aromas [3,[5][6][7]. On the contrary, there are studies indicating similar sensory characteristics in wines fermented with S. cerevisiae in single or in co-culture with M. pulcherrima [3,8].…”

Section: Introductionmentioning

confidence: 99%

“…The benefits of adding non-Saccharomyces yeasts in wine production are the focus of a great deal of studies among wine yeast researchers, the sensory characteristics assuming particular importance [1][2][3]. Consumer demand for wines with increased diversity has been its major driving force and has even motivated the industry to bring to market a large number of products with non-Saccharomyces yeasts.…”

Section: Introductionmentioning

confidence: 99%

“…M. pulcherrima is one of the species most detected in the initial phase of alcoholic fermentation of grape musts [4]. Several works have shown greater production of higher alcohols, namely isobutanol, in fermentations with the addition of M. pulcherrima, and although these compounds, in very high content, have negative notes, in moderate levels they contribute for the wine's complexity [3,5]. Higher fatty acids content was observed by Comitini et al [6] and Liu et al [5] and they also observed an increase in β-damascenone.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

2019

View full text Add to dashboard Cite

The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts.

show abstract

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Cited by 95 publications

References 29 publications

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

Contact Info

Product

Resources

About