Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions

Jolly N., Mehlomakulu N. N., Nortje S., Beukes L., Hoff J., Booyse M., ...Daha Fazla

FEMS YEAST RESEARCH, cilt.22, sa.1, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1093/femsyr/foac002
  • Dergi Adı: FEMS YEAST RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, MEDLINE
  • Anahtar Kelimeler: non-Saccharomyces yeast, alcohol, aeration, wine production, sensory, STARMERELLA-BACILLARIS, CANDIDA-ZEMPLININA, ETHANOL CONTENT, RED WINES, FERMENTATIONS, TORULASPORA, CEREVISIAE, STRATEGY, QUALITY, TOOL
  • Çukurova Üniversitesi Adresli: Evet

Özet

Non-Saccharomyces yeasts have been suggested for use in wine production for lowering alcohol content. In this study, 23 non-Saccharomyces yeasts were investigated in laboratory-scale trials using previously frozen grape must. Both aerated and standard fermentation conditions were investigated and the fermentations were co-inoculated with a commercial Saccharomyces cerevisiae reference yeast strain. Sugar consumed for percentage alcohol formed was calculated from sugar and alcohol measurements. The non-Saccharomyces yeasts showed greater variability in sugar consumption compared with the S. cerevisiae reference yeast. Two of the yeast strains (Starmerella bacillaris and Wickerhamomyces anomalus) consumed more sugar than the S. cerevisiae reference yeast under the same conditions. These two strains were subsequently used in a small-scale wine production trial following a similar aeration and standard fermentation strategy. The wine production trials using aeration compared with the standard strategy showed shorter fermentation times, increased biomass formation and more sugar utilized for alcohol produced, but reduced wine quality. The same yeasts under standard fermentation conditions also showed increased use of sugar, but neutral or positive effects on wine quality. The S. bacillaris strain showed the most potential for use in wine production for lowering alcohol content.