Effect of inoculation strategy of non‐Saccharomycesyeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines

Abstract

Background and Aims Wine made from the Campbell Early grape cultivar has less flavour than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non‐Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results Nine species of non‐Saccharomyces yeasts were used as wine starters in single or co‐fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiological properties were investigated. Volatile higher alcohol and ester compounds were also analysed by GC/MS and by principal component analysis. Single‐fermented wines showed different fermentation kinetics, whereas co‐fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component analysis indicated that the composition of both volatile higher alcohols and esters was distinguishable between single and co‐fermented wines, but volatile esters in co‐fermented wines were more widely distributed compared to that in single fermented wines. Conclusions The fermentation kinetics of each strain was different. Volatile esters were more affected by co‐fermentation than volatile higher alcohols, which were produced during the early phase of fermentation. Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non‐Saccharomyces yeasts.

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas

“…It was seen that inoculations with Hv obtained higher scores in the body parameter ( Medina et al, 2013 ). The binary inoculation with Td gave high results in intensity and aroma quality, possibly because it was the one with the lowest amount of volatile acidity and ethyl acetate ( Azzolini et al, 2015 ); on the other hand, this same wine obtained the highest values in hue, perhaps because it had one of the highest pH values ( Lee et al, 2019 ).…”

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

“…Moreover, all the wines had extraordinarily higher amount of some volatile ester compounds such as isoamyl acetate and 2-phenylethyl acetate than that generally reported [ 61 ]. Given our previous studies that used single or co-fermentation with S. cerevisiae W-3 and non- Saccharomyces yeasts, production of excessive isoamyl acetate and 2-phenylethyl acetate is a distinctive trait of S. cerevisiae W-3 [ 2 , 62 ]. Some non- Saccharomyces yeasts, including M. pulcherrima , have been reported to improve wine color owing to their ability to adsorb grape anthocyanins in their cell walls during fermentation [ 63 ], indicating that the S36 wine receives a higher color score than other wines.…”

“…The properties of yeast and its metabolites are affected by several environmental factors, which have long been utilized in various fields, such as enzymology, baking, alcoholic beverage production, and pharmacology [ 1 ]. In particular, Saccharomyces cerevisiae , the most well-known and well-studied yeast, is typically used for winemaking because it can survive under high ethanol concentrations, ferments faster than other strains, and secretes toxic compounds to inhibit the growth of undesirable microorganisms during fermentation [ 1 , 2 ]. Although S. cerevisiae has many advantages for alcohol fermentation, the potential application of various non- Saccharomyces yeasts has also been explored.…”

Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

“…Alcohols were secondary metabolites, which were mostly formed by alcohol fermentation of Saccharomyces cerevisiae through glucose assimilation or dehydroxylation and dehydrogenation of amino acids (such as leucine, isoleucine, phenylalanine, etc.) (Silvia et al, 2004;Lee et al, 2019), or degradation of biological macromolecular substances, (such as purines, pyrimidines) (Çelebi Uzkuç et al, 2020), which were important volatile components in the alcohol products.…”

“…Three kinds of volatile phenols were detected by GC-MS, there were 2,5-di-tert-butylphenol, 4-ethylphenol and 2,4-ditert-butylphenol, especially, the 4-ethylphenol and 2,4-di-tertbutylphenol were mainly produced by the wild yeast (Silvia et al, 2004;Lee et al, 2019;Zhang et al, 2018b), and detected in both co-fermented fruit wines and Changyu wine. However, with the concentration increasing (>650 μg/L), the flavor changed to the fishy smell, affecting the wine body taste and flavor seriously.…”