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

  1. Escribano-Viana, 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

Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2018

Volumen: 112

Pages: 17-24

Type: Article

beta Ver similares en nube de resultados
DOI: 10.1016/J.FOODRES.2018.06.018 SCOPUS: 2-s2.0-85048746147 GOOGLE SCHOLAR

D'autres publications dans: Food Research International

Dépôt institutionnel: lockAccès ouvert Editor

Objectifs de Développement Durable

Résumé

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. © 2018 Elsevier Ltd