Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

  1. Tronchoni, J. 2
  2. Curiel, J.A. 2
  3. Sáenz-Navajas, M.P. 3
  4. Morales, P. 2
  5. de-la-Fuente-Blanco, A. 3
  6. Fernández-Zurbano, P. 12
  7. Ferreira, V. 3
  8. Gonzalez, R. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Revista:
Food Microbiology

ISSN: 0740-0020

Año de publicación: 2018

Volumen: 70

Páginas: 214-223

Tipo: Artículo

DOI: 10.1016/J.FM.2017.10.008 PMID: English SCOPUS: 2-s2.0-85032371311 WoS: WOS:000418470400026 GOOGLE SCHOLAR

Otras publicaciones en: Food Microbiology

Resumen

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients. © 2017 Elsevier Ltd