Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

Zhang, Boqin and Ivanova, Violeta and Duan, Changqing and Yan, Guoliang (2021) Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. Food Bioscience, 41. ISSN 2212-4292

Text Zhang et al.-Food Bioscience -2021.pdf - Published Version Download (2MB)

Abstract

The use of Saccharomyces cerevisiae and non-Saccharomyces yeast species as mixed starters has advantages over
pure culture fermentation because of increased wine sensory characteristics. The aim of the present study was to
evaluate the divergences of wine compositions fermented by indigenous non-Saccharomyces strains (Torulaspora
delbrueckii TD12 and Lachancea thermotolerans LT9) or commercial non-Saccharomyces strains (T. delbrueckii
Prelude and L. thermotolerans Concerto) combined with S. cerevisiae D254, respectively. Results evidenced that
although belong to the same species, the content of chemical and aromatic compounds of red wines produced by
indigenous and commercial strains was significantly different after alcoholic fermentation (ALF) and malolactic
fermentation (MLF). TD12/D254 was characterized with a higher amount of glycerol, ethyl esters, and volatile
acids, whilst Prelude/D254 was distinguished by a higher intensity of isoamyl acetate and a lower production of
acetic acid. LT9/D254 increased the intensity of higher alcohols, esters, and β-damascenone compared with
Concerto/D254. After MLF, the diversities variation of glycerol and lactic acid were increased, but acetic acid
and most volatile compounds were reduced. TD12/D254 obtained better aromatic quality as assessed by
calculating the odor activity values (OAVs). Our results highlighted the strain-specificity of non-Saccharomyces
strains in shaping the aromatic characteristic of wine, and suggested that more attention should be paid to the
strain-specific characteristics when selecting non-Saccharomyces strains to improve aroma diversity and quality
of the wine. In this regard, the indigenous strain is a suitable choice because of better adaptation to fermentation
conditions and generating typical sensory characteristics specific to the wine region.

Item Type:	Article
Impact Factor Value:	4.240
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	22 Nov 2021 07:43
Last Modified:	22 Nov 2021 07:43
URI:	https://eprints.ugd.edu.mk/id/eprint/28789

Actions (login required)

View Item