Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation...

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Bibliographic Details
Published in:Food research international 2018-10, Vol.112, p.17-24
Main Authors: Escribano-Viana, Rocío, González-Arenzana, Lucía, Portu, Javier, Garijo, Patrocinio, López-Alfaro, Isabel, López, Rosa, Santamaría, Pilar, Gutiérrez, Ana Rosa
Format: Article
Language:English
Subjects:
Aroma
Fermentation
Mixed inoculum
Non-Saccharomyces
Sequential inoculation
Wine
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Summary:Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation and fermentative behaviour in sequential inoculations with Saccharomyces cerevisiae. The main differences in aromatic composition within wines were detected in the first stages of vinification between S. cerevisiae and non-Saccharomyces species, but not within the latter species. Most of the wines made with non-Saccharomyces in sequential fermentation with S. cerevisiae tended to produce higher ethanal and glycerol and lower volatile acidity than those inoculated only with S. cerevisiae. However, no significant differences were found in alcohol content. The addition of S. cerevisiae tended to standardise the wines and only those made with T. delbrueckii and L. thermotolerans, both alone and together, showed different aromatic profiles. Wines elaborated with non-Saccharomyces yeasts that quickly decreased in tanks showed characteristics similar than those made only with S. cerevisiae. Therefore, sequential inoculation of non-Saccharomyces/Saccharomyces is a useful tool to modulate wine characteristics, but only with species which remain longer in tanks. These findings can be useful to carry out selection processes within these species. [Display omitted] •The presence of non-Saccharomyces in tanks for a long time is required to modulate wine aroma.•The mixed T. delbrueckii/L. thermotolerans inoculum kept the initial proportions.•Mixed T. delbrueckii/L. thermotolerans inoculum contribute less to aroma than pure cultures.•Non-Saccharomyces /Saccharomyces produced higher ethanal and glycerol than S. cerevisiae.•Non-Saccharomyces/Saccharomyces produced lower volatile acidity than S. cerevisiae.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.06.018