Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

被引:44
作者
Garcia, Margarita [1 ]
Esteve-Zarzoso, Braulio [2 ]
Mariano Cabellos, Juan [1 ]
Arroyo, Teresa [1 ]
机构
[1] IMIDRA, Dept Food & Agr Sci, Alcala De Henares 28800, Spain
[2] Rovira & Virgili Univ, Dept Chem & Biotechnol, Tarragona 43007, Spain
来源
FERMENTATION-BASEL | 2020年 / 6卷 / 02期
关键词
alcohol reduction; native yeast; non-Saccharomyces; sequential fermentation; wine; YEAST STRAINS; METSCHNIKOWIA-PULCHERRIMA; CANDIDA-STELLATA; TORULASPORA-DELBRUECKII; VOLATILE COMPOUNDS; YOUNG WINES; GRAPE; SELECTION; ETHANOL; PROFILE;
D O I
10.3390/fermentation6020060
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination withSaccharomyces cerevisiaeplays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomycesstrains were assayed in sequential culture with aS. cerevisiaewine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomycesstrains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and twoMetschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination withS. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only withS. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.
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页数:15
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