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Food Res Int

Title:		Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
Author(s):		Escribano-Viana R; Gonzalez-Arenzana L; Portu J; Garijo P; Lopez-Alfaro I; Lopez R; Santamaria P; Gutierrez AR;
Address:		"ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logrono, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logrono, Spain. Electronic address: ana-rosa.gutierrez@unirioja.es"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180607
Issue:
Page Number:		17 - 24
DOI:		10.1016/j.foodres.2018.06.018
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"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"
Keywords:		Candida/metabolism Ethanol/*metabolism *Fermentation Food Microbiology/*methods Fruit/*microbiology Glycerol/metabolism Hydrogen-Ion Concentration Metschnikowia/metabolism Odorants/*analysis Saccharomyces/*metabolism Saccharomycetales/*metabolism *Smell T;
Notes:		"MedlineEscribano-Viana, Rocio Gonzalez-Arenzana, Lucia Portu, Javier Garijo, Patrocinio Lopez-Alfaro, Isabel Lopez, Rosa Santamaria, Pilar Gutierrez, Ana Rosa eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/08/23 Food Res Int. 2018 Oct; 112:17-24. doi: 10.1016/j.foodres.2018.06.018. Epub 2018 Jun 7"