Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation

Santiago Benito¹  Claus-Dieter Patz¹  Beata Beisert²  Doris Rauhut²  Ophélie Dutraive²  Stefanie Fritsch³ 

[1] Lebensmittelsicherheit, Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim, Von-Lade-Straße 1, 65366 Geisenheim, Germany;;Bereich Getränkewissenschaften &Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;

关键词: sequential inoculation;    Saccharomyces;    non-Saccharomyces;    Riesling;    aroma compound;    Torulaspora delbrueckii;    Pichia kluyveri;    Lachancea thermotolerans;   

DOI  :  10.3390/fermentation5030079

来源: DOAJ

【 摘 要 】

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

【 授权许可】

Unknown