Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures
South African Journal Of Enology And Viticulture, cilt.42, sa.1, 2021 (SCI-Expanded, Scopus)
- 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.