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Influence of sequential yeast mixtures on wine fermentation
J M Clemente-Jimenez1, L Mingorance-Cazorla, S Martínez-Rodríguez
1Biochemistry and Molecular Biology, University of Almería, CITE I, Almería 04120, Spain.
International Journal of Food Microbiology
|February 9, 2005
Summary
Pichia fermentans, a non-Saccharomyces yeast, enhances wine aroma and flavor when used in sequential fermentation with Saccharomyces cerevisiae. Even short fermentation periods significantly boost key aromatic compounds.
Area of Science:
- * Enology and microbiology, focusing on yeast contributions to wine quality.
Background:
- * Traditional winemaking relies heavily on Saccharomyces cerevisiae, but non-Saccharomyces yeasts are increasingly explored for their potential to enhance wine complexity.
- * Pichia fermentans is recognized as a promising yeast strain for must fermentation due to its robust characteristics.
Purpose of the Study:
- * To evaluate the impact of Pichia fermentans, used alone and sequentially with Saccharomyces cerevisiae, on wine's aromatic profile.
- * To determine the optimal fermentation duration with P. fermentans for maximizing desirable volatile compounds.
Main Methods:
- * Sequential fermentation trials using Pichia fermentans and Saccharomyces cerevisiae in wine must.
- * Analysis of key aromatic compounds, including acetaldehyde, ethyl acetate, alcohols, esters, and polyols, in the resulting wine.
Main Results:
- * Pichia fermentans demonstrated comparable sulfur tolerance and growth rates to Saccharomyces cerevisiae.
- * A 2-day sequential fermentation with P. fermentans significantly increased the qualitative and quantitative levels of 8 key aromatic compounds.
- * Extended fermentation periods with P. fermentans further enhanced the overall flavor composition of the wine.
Conclusions:
- * Pichia fermentans is an effective starter culture for improving wine aroma and flavor.
- * Sequential inoculation with P. fermentans offers a viable strategy to enhance wine's sensory characteristics, even with short contact times.
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