Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

The use of non- Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl...

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Bibliographic Details
Published in:European food research & technology 2017-12, Vol.243 (12), p.2175-2185
Main Authors: Del Fresno, Juan Manuel, Morata, Antonio, Loira, Iris, Bañuelos, María Antonia, Escott, Carlos, Benito, Santiago, González Chamorro, Carmen, Suárez-Lepe, José Antonio
Format: Article
Language:English
Subjects:
Acetaldehyde
Acetic acid
Acidity
Agriculture
Analytical Chemistry
Baking yeast
Biotechnology
Butanediol
Chemistry
Chemistry and Materials Science
Ethanol
Ethyl lactate
Fermentation
Food Science
Forestry
Glycerol
Lactic acid
Metabolites
Original Paper
Pyruvic acid
Saccharomyces
Saccharomyces cerevisiae
Volatile compounds
Wine
Wines
Yeast
Yeasts
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Summary:The use of non- Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate). The main objective was general evaluation of wines made by non- Saccharomyces yeast under different fermentation trials compared to wines made by Saccharomyces cerevisiae . Single pure fermentations were performed by two strains of S. cerevisiae (used as controls) and two strains of Schizosaccharomyces pombe. The yeasts Lachancea thermotolerans and Torulaspora delbrueckii were tested in sequential fermentations with S. cerevisiae strains. The effect on acidity due to the interaction between L. thermotolerans and S. pombe in a mixed fermentation was studied. Sequential fermentations with L. thermotolerans and S. cerevisiae can reduce the ethanol content and increase the content of glycerol and pyruvic acid; in addition, the use of L. thermotolerans can increase the lactic acid content, while the mixed fermentations of S. pombe and L . thermotolerans may increase the acetaldehyde content and may also reduce the ethanol content. However, these samples require more time to complete the fermentation. Single pure fermentations by S. pombe can increase the amounts of vitisins, acetaldehyde and glycerol and the amounts of acetic acid. The use of L . thermotolerans in a sequential fermentation allowed an increase in fruitiness and body character of red wine.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-017-2920-4