Influence of Lachancea thermotolerans on cv. Emir wine fermentation


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BALIKCI E. K. , Tanguler H., JOLLY N. P. , ERTEN H.

YEAST, cilt.33, ss.313-321, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 33 Konu: 7
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/yea.3166
  • Dergi Adı: YEAST
  • Sayfa Sayıları: ss.313-321

Özet

The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in wine made with a pure culture of S. cerevisiae and wine produced with simultaneously inoculated cultures of L. thermotolerans and S. cerevisiae. Both L. thermotolerans and S. cerevisiae gave high population numbers. The use of L. thermotolerans in mixed and sequential cultures led to an increase in final total acidity content in the wines, varying in the range 5.40-6.28g/l (as tartaric acid), compared to pure culture S. cerevisiae, which gave the lowest level of total acidity (5g/l). The increase was in the order of 1.18-2.06g/l total acidity. Increase in final acidity by the use of L. thermotolerans might be useful to improve wines with low acidity due to global climate change. Volatile acidity levels (as acetic acid) were in the range 0.53-0.73g/l, while the concentration of ethyl alcohol varied in the range 10.76-11.62% v/v. Sequential fermentations of wines and pure culture fermentation of L. thermotolerans resulted in reduction in the concentrations of acetaldehyde and higher alcohols, with exception of N-propanol and esters. According to the sensory analysis, wine obtained with sequential inoculation of L. thermotolerans followed by inoculation of S. cerevisiae after 24h, and simultaneous inoculation of these yeasts, was the most preferred. Copyright (c) 2016 John Wiley & Sons, Ltd.