Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and ...taste properties. It is the presence of organic acids and their interrelationship that plays a significant role in the formation of taste quality whereby those with lower concentrations of certain acids will be palatably empty and dull, potentially more exposed to microbial contamination, while those with excessive acidity will taste rough and unbalanced. Tartaric, malic and citric acids are the main organic acids in grapes and wine and at the same time play the most important role in the formation of an acidity profile. However, during alcoholic fermentation, other organic acids such as succinic, pyruvic, lactic and acetic acids can also be produced by the yeasts and/or bacteria activity, thereby directly affecting the acidity profile of the wine. The contribution of Saccharomyces yeast to the change in the concentrations of individual organic acids is significantly lower compared to non-Saccharomyces species and is mainly related to the synthesis of succinic acid. In the past non-Saccharomyces species were treated exclusively as spoilage yeasts but nowadays it is somewhat different, with particular attention being paid to exploring their ability to modify the acidic profile of wine by increasing and/or reducing the synthesis of lactic, succinic, malic and pyruvic acid.
Yeasts and wine acidity profile Jagatić Korenika, Ana-Marija; Marinov, Luka; Anđelini, Dominik ...
Journal of Central European agriculture,
01/2020, Volume:
21, Issue:
4
Journal Article
Peer reviewed
Open access
Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and ...taste properties. It is the presence of organic acids and their interrelationship that plays a significant role in the formation of taste quality whereby those with lower concentrations of certain acids will be palatably empty and dull, potentially more exposed to microbial contamination, while those with excessive acidity will taste rough and unbalanced. Tartaric, malic and citric acids are the main organic acids in grapes and wine and at the same time play the most important role in the formation of an acidity profile. However, during alcoholic fermentation, other organic acids such as succinic, pyruvic, lactic and acetic acids can also be produced by the yeasts and/or bacteria activity, thereby directly affecting the acidity profile of the wine. The contribution of Saccharomyces yeast to the change in the concentrations of individual organic acids is significantly lower compared to non-Saccharomyces species and is mainly related to the synthesis of succinic acid. In the past non-Saccharomyces species were treated exclusively as spoilage yeasts but nowadays it is somewhat different, with particular attention being paid to exploring their ability to modify the acidic profile of wine by increasing and/or reducing the synthesis of lactic, succinic, malic and pyruvic acid.
Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se ...očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.
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