Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures

Mehlomakulu N. N., Hoff J. W., ERTEN H., Beukes L., Jolly N.

South African Journal Of Enology And Viticulture, cilt.42, sa.1, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.21548/42-1-4335
  • Dergi Adı: South African Journal Of Enology And Viticulture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Directory of Open Access Journals, DIALNET
  • Anahtar Kelimeler: Ethanol, non-Saccharomyces, Wine, Aerobic, Anaerobic, KILLER YEASTS, ALCOHOL WINES, FERMENTATION, FOOD, PULCHERRIMA, SELECTION, STRAINS, PROFILE, GROWTH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces cerevisiae. In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must and fermented under aerobic and anaerobic conditions. Saccharomycodes ludwigii displayed a strain-dependent fermentation rate, which yielded between 5.2% and 9.9% ethanol concentration under both conditions, albeit with residual sugar. Aerobic conditions favoured the production of reduced ethanol which was between 5.8% and 9.7% for non-Saccharomyces yeasts in comparison to S. cerevisiae (10%). This trend was observed for Wickerhamomyces anomalus, Stamerella bacillaris (Candida zemplinina), Metshnikowia pulcherrima, Cyberlindnera saturnus, Wickerhamomyces subpelliculosus and Cyberlindnera jadinii. The laboratory-scale wines prepared with the aforementioned yeasts yielded ripe fruit and floral aroma attributes while other non-Saccharomyces yeasts resulted in wines with spicy, acidic and solvent aroma notes.