One of the main opportunities for using non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. This fact allows the selection of strains with interesting metabolic yields in order to improve wine sensory quality. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites important for colour stability as acetaldehyde and pyruvic acid (vitisins precursors). Similarly, use of non-Saccharomyces yeasts with high HCDC activity allows increasing vinylphenolic pyranoanthocyanins synthesis (highly stable pigments). Furthermore, selection and use of non-Saccharomyces yeasts with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, or with β-glucosidase activity, are interesting to improve red wine's aromatic profile. The main aim of this work is to evaluate the efficiency of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii on red wine’s sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acids content were analyzed in the red wines obtained. The use of Schizosaccharomyces pombe (938, V1) and Torulaspora delbrueckii (1880) strains in sequential and mixed fermentations with Saccharomyces cerevisiae (7VA) improved the sensory profile of red wine by increasing polyols synthesis and enhancing fruity, floral and herbaceous aromas, and it also increased the stability of the colouring matter by favouring vitisins and vinylphenolic pyranoanthocyanins formation.
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
COMUZZO, Piergiorgio;
2014-01-01
Abstract
One of the main opportunities for using non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. This fact allows the selection of strains with interesting metabolic yields in order to improve wine sensory quality. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites important for colour stability as acetaldehyde and pyruvic acid (vitisins precursors). Similarly, use of non-Saccharomyces yeasts with high HCDC activity allows increasing vinylphenolic pyranoanthocyanins synthesis (highly stable pigments). Furthermore, selection and use of non-Saccharomyces yeasts with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, or with β-glucosidase activity, are interesting to improve red wine's aromatic profile. The main aim of this work is to evaluate the efficiency of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii on red wine’s sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acids content were analyzed in the red wines obtained. The use of Schizosaccharomyces pombe (938, V1) and Torulaspora delbrueckii (1880) strains in sequential and mixed fermentations with Saccharomyces cerevisiae (7VA) improved the sensory profile of red wine by increasing polyols synthesis and enhancing fruity, floral and herbaceous aromas, and it also increased the stability of the colouring matter by favouring vitisins and vinylphenolic pyranoanthocyanins formation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
