Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

  1. Escribano, R. 1
  2. González-Arenzana, L. 1
  3. Portu, J. 1
  4. Garijo, P. 1
  5. López-Alfaro, I. 1
  6. López, R. 1
  7. Santamaría, P. 1
  8. Gutiérrez, A.R. 1
  1. 1 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

Journal:
Journal of Applied Microbiology

ISSN: 1364-5072

Year of publication: 2018

Type: Article

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DOI: 10.1111/JAM.13735 SCOPUS: 2-s2.0-85043587763 GOOGLE SCHOLAR

More publications in: Journal of Applied Microbiology

Institutional repository: lockOpen access Editor

Abstract

Aims: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Williopsis pratensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae) were screened for aroma formation and fermentative behaviour as part of a non-Saccharomyces yeast selection programme. Methods and Results: Pure cultures were inoculated in pasteurized grape juice in order to perform alcoholic fermentations. Some non-Saccharomyces species did not ferment, others did not get established and none of them completed alcoholic fermentations. The physico-chemical parameters of the wines and the abundance of aromatic compounds at the end of alcoholic fermentation highlighted the notable differences in the aroma-forming ability and fermentative behaviour of the different non-Saccharomyces species, but not within clones. Conclusions: Lower diversity was detected within non-Saccharomyces species than that reported in S. cerevisiae with regard to enological behaviour and aromatic profiles. Metschnikowia pulcherrima and L. thermotolerans are the two species with higher possibilities to become an inoculum. Significance and Impact of the Study: Few significant differences were found within clones of the same species, but very important parameters in wine quality, such as volatile acidity, ethyl acetate and acetoin, which would justify selection programmes within those species. The results also demonstrated that T. delbrueckii and L. thermotolerans are two close species in their aromatic profiles. © 2018 The Society for Applied Microbiology.