In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality ...and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine.
In this specific pairing of yeast strains in mixed fermentations (S. cerevisiae EC1118 and L. thermotolerans 101), this non-Saccharomyces yeast showed a high level of competitiveness. Nevertheless the S. cerevisiae strain dominated the fermentation over the spontaneous S. cerevisiae strains also under the industrial fermentation conditions.
The different condition tested (modalities of inoculum, temperature of fermentation, different grape juice) influenced the specific interactions and the fermentation behaviour of the co-culture of S. cerevisiae and L. thermotolerans. However, some metabolic behaviours such as pH reduction and enhancement of 2-phenylethanol and glycerol, were shown here under all of the conditions tested.
The specific chemical profiles of these wines were confirmed by the sensory analysis test, which expressed these results at the tasting level as significant increases in the spicy notes and in terms of total acidity increases.
► Lachancea thermotolerans mixed with Saccharomyces cerevisiae reduce pH and enhance 2-phenylethanol, glycerol. ► Inoculum, temperature, grape juices influence the mixed fermentation behaviour. ► Tasting tests of industrial fermentations show different sensorial profiles of wines.
En Argentina, Malbec (Vitis vinifera L.) ha tenido una excelente adaptación a nuestros terruños, lo cual ha posibilitado una gran calidad enológica. A su vez, por diversas razones, Argentina se ha ...quedado con gran parte de la variabilidad genética de este cepaje. A partir de la década de 1980, debido a una fuerte reducción de la superficie implantada, organismos oficiales iniciaron planes de selección con el objetivo de sólo mejorar la productividad y sanidad. Por ello, en 1995 Catena Zapata a través del Catena Institute of Wine implanta una selección clonal sobre la cual realiza estudios no sólo tendientes a incrementar la calidad enológica, sino también a conocer la diversidad del material genético. Se implantaron más de 130 clones de Malbec en dos regiones vitícolas, climáticamente muy distintas. En uno de los primeros trabajos se determinó el perfil de antocianos de las bayas y a partir de esta información se logró diferenciar clones individuales y luego agruparlos de acuerdo a la presencia de perfiles similares. En otro estudio, encontramos marcadas diferencias entre clones argentinos y clones franceses, en cuanto a rendimiento y perfil polifenólico. Actualmente estamos evaluando el rol de mecanismos epigenéticos en la plasticidad fenotípica con la finalidad de ampliar los conocimientos sobre la aclimatación a distintos ambientes. Este mayor entendimiento logrado con las investigaciones, nos ha permitido mejorar la calidad del vino, y a su vez es la base para prepararnos ante los futuros escenarios ambientales producto del cambio climático global.
Source: National Library of New Zealand Te Puna Matauranga o Aotearoa, licensed by the Department of Internal Affairs for re-use under the Creative Commons Attribution 3.0 New Zealand Licence.
“In a spare hour, I enjoy a good glass of red wine and Bill Evans. My biggest inspiration is my family. ...” This and more about Haoshen Zhou can be found on page 1956.
Andreas Marx
Angewandte Chemie (International ed.),
January 26, 2016, Letnik:
55, Številka:
5
Journal Article
Recenzirano
“In a spare hour, I enjoy a good glass of red wine and Bill Evans. My biggest inspiration is my family ...” This and more about Andreas Marx can be found on page 1594.
Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from ...satisfactory. This work analyzes the contribution of starter cultures of Torulaspora delbrueckii, inoculated sequentially with Saccharomyces cerevisiae (multi-starter fermentation), on the fermentation and aromas of two different white style wines, i.e., dry and sweet wines. Chemical analysis of Soave and Chardonnay wines (dry wines) showed that multi-starter fermentation greatly affected the content of several important volatile compounds, including 2-phenylethanol, isoamyl acetate, fatty acid esters, C₄–C₁₀fatty acids and vinylphenols. Moreover, strain-specific contributions have been shown by testing two different T. delbrueckii strains. Evidence of the positive impact of T. delbrueckii activity on wine quality was also demonstrated in Vino Santo, a sweet wine. Due to its low production of acetic acid, this non-Saccharomyces yeast is recommended for the fermentation of high sugar grapes. T. delbrueckii also influenced the content of different variety of chemical groups, including lactones. From a sensory perspective, all wines produced by multi-starter fermentation have greater aromatic intensity and complexity than wines resulting from a monoculture fermentation. These results emphasize the potential of employing T. delbrueckii, in association with S. cerevisiae, for the production of white wines of different styles with improved and enhanced flavour.
There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is ...thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the volatile profiles of several mono-culture and co-cultures. Candida zemplinina, Torulaspora delbrueckii and Metschnikowia pulcherrima were used to conduct fermentations either in mono-culture or in co-culture with S. cerevisiae. Up to 48 volatile compounds belonging to different chemical families were quantified. For the first time, we show that C. zemplinina is a strong producer of terpenes and lactones. We demonstrate by means of multivariate analysis that different interactions exist between the co-cultures studied. We observed a synergistic effect on aromatic compound production when M. pulcherrima was in co-culture with S. cerevisiae. However a negative interaction was observed between C. zemplinina and S. cerevisiae, which resulted in a decrease in terpene and lactone content. These interactions are independent of biomass production. The aromatic profiles of T. delbrueckii and S. cerevisiae in mono-culture and in co-culture are very close, and are biomass-dependent, reflecting a neutral interaction. This study reveals that a whole family of compounds could be altered by such interactions. These results suggest that the entire metabolic pathway is affected by these interactions.
► Candida zemplinina is a strong producer of terpenes and lactones. ► Different interactions exist between the co-cultures studied. ► A synergistic effect on aromatic compound is observed in co-culture Metschnikowia pulcherrima/Saccharomyces cerevisiae. ► Our results suggest a negative interaction between C. zemplinina and S. cerevisiae. ► Terpenes and lactones concentrations are lower in Candida/Saccharomyces co-culture compared to both mono-cultures.
Seeking to penetrate the mysteries of two great wine regions—"two opposite civilizations, two distinct ways of feeling"—Jean-Robert Pitte embarks upon an evocative and fascinating exploration of the ...land, people, and wines of Bordeaux and Burgundy. His account is a rich tapestry of terroir, history, culture, and economics from Roman to modern times. The unique qualities of the wines of each region, Pitte believes, cannot be entirely explained by the differences in their physical environments: they have social origins as well. Beginning with an entertaining look at the remarkable variety of insults exchanged by partisans of the two regions, Pitte delves into the key role played by medieval monks, dukes, and peasant vignerons in building their respective reputations and in creating the rivalry between bourgeois Bordeaux and earthy Burgundy that we know today. His sparkling, fair-minded narrative, engaging the senses and the mind alike, conveys a deep appreciation of two incomparable winegrowing cultures, united despite their differences by a common ambition to produce the best wines in the world.
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