Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Abstract

The effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10 6 to 1x10 8 cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10 6 cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae.

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

“…An increase in isoamyl acetate content can also be achieved by fermenting Emir must with Williopsis saturnus / S. cerevisiae cultures. Furthermore the mixed culture did not produce any off-flavors, although the changes observed in the aromatic profile of mixed wines were inoculum and temperature dependent ( Erten and Tanguler, 2010 ; Tanguler, 2012 , 2013 ). Wines elaborated by sequential fermentation of W. anomalus and S. cerevisiae presented higher levels of acetate and ethyl esters and of linear alcohols, which contribute to increase the aromatic quality with floral and fruity notes ( Izquierdo-Cañas et al, 2014 ).…”

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

“…Other species studied include: Williopsis saturnus , Candida cantarellii , Issatchenkia orientalis and Saccharomycodes ludwigii . Mixed fermentations of Emir grape juice with W. saturnus and S. cerevisiae produced wines with increased concentrations of acetic acid, propanol, ethyl acetate and isoamyl acetate (Erten & Tanguler, ; Tanguler, ). The production of these compounds, however, was inversely correlated with the inoculum level of W. saturnus (Tanguler, ).…”

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

“…However, grapes are not sterile media and there are many other yeast species with plenty of potential to solve new oenology challenges that must be studied. Several research groups have studied non--Saccharomyces yeast applications (1,2) in diff erent grape varieties such as Sauvignon blanc (3,4), Chenin blanc (4), Chardonnay (4-6), Amarone (7), Muscat (8), Muscat d'Alexandrie (9), Debina (10), Macabeo (11,12), Folle blanche (13), Bobal (14), Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco, Avesso (15), Airén (16,17), Pedro Ximenez (18), Sangiovese (19), Pinot noir (20), Emir (21,22), Syrah (23)(24)(25)(26), Tempranillo (27,28) and Riesling (29). In most cases improvements in wine quality were reported.…”