Impacts of <scp>non‐<i>Saccharomyces</i></scp> species and aeration on sequential inoculation with <scp><i>Saccharomyces cerevisiae</i></scp> to produce lower alcohol Merlot wines from Washington state

Aplin, Jesse J.; Edwards, Charles G.

doi:10.1002/jsfa.10769

Cited by 12 publications

(9 citation statements)

References 23 publications

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“…The lack of significant differences observed in the VA based on the utilization of NSY is in contrast with previously reported results. A previous study found that wines produced utilizing I. orientalis and P. kluyveri (same strains used in this work) contained higher concentrations of acetic acid compared to S. cerevisiae , regardless of aeration (Aplin & Edwards, 2020 ). Differences in results from the present to this previous study (Aplin & Edwards, 2020 ) could be attributed to altered fermentation conditions including lower cellar temperature (21°C) that favored NSY growth, and increased production of metabolites including acetic acid (Nevoigt & Stahl, 1997 ; Zott et al., 2008 ).…”

Section: Resultsmentioning

confidence: 74%

Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

Paup

Aplin

Potter

et al. 2022

Journal of Food Science

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Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinaseproducing NSY, with added substrate, that is, pectin. Apple pectin (0 or 0.5 g/L) was added to Merlot and Chardonnay grape musts after inoculation with (a)only Saccharomyces cerevisiae or (b) a three species mixture of NSY; after 3 days, S. cerevisiae was added. Addition of NSY with added pectin resulted in higher concentrations of d-galacturonic acid and glycerol concentration in the wines after 6 months of aging. However, mouthfeel (viscosity or weight) of wines with or without added pectin as determined by a sensory evaluation panel was not altered by the presence of these yeasts. Significant interactions among the yeast utilized, pectin addition, and 6-month aging affected some flavors (solvent) of Merlot, while addition of NSY increased other attributes (cherry) during aging. No sensory differences were perceived among Chardonnay samples due to NSY; however, aging from 6 to 18 months increased the intensity of 40 sensory attributes. Though mouthfeel was not specifically affected, the utilization of NSY may be a useful tool to alter wine quality in Merlot by increasing specific aromas during storage.

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Section: Resultsmentioning

confidence: 74%

Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

Paup

Aplin

Potter

et al. 2022

Journal of Food Science

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“…Nonetheless, recent studies have observed that low‐alcohol wines (9%–13% [v/v]) are more preferable to consumers due to increased public awareness of health and safety concerns concerning alcohol consumption (Bucher et al., 2018). Aplin and Edwards (2021) found that compared with the Merlot wine fermented using only S. cerevisiae , sequential inoculation with S. cerevisiae and P. kluyveri can reduce ethanol production by 0.4% (v/v). Rossouw and Bauer (2016) indicated that sequential inoculation with S. cerevisiae and H. uvarum can also reduce ethanol production by about 0.8% (v/v) in Pinotage wine.…”

Section: Resultsmentioning

confidence: 99%

“…Treatments H0S1, H0S2, and H0P0S2 had excessive accumulation of acetic acid (732-862 mg/L). Aplin and Edwards (2021) reported that H. uvarum produced high concentrations of acetic acid (1.39−1.80 g/L) in Merlot winemaking. In addition, it can be found that the increase in succinic acid content is related to inoculation of H. uvarum (Table 1).…”

Section: Effect Of Mixed Cultures In Organic Acids Content and Synthesismentioning

confidence: 99%

Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine

Lai

Hou

Lin

et al. 2023

Journal of Food Science

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Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation, followed by an instrumental analysis and sensory evaluation. The winemaking process was carried out using Saccharomyces cerevisiae Gr112, Hanseniaspora uvarum Pi235, and Pichia kluyveri Pe114. Multiple inoculation strategies were explored. In instrumental analysis results, mixed culture could promote the formation of esters (5.9-folds) and glycerol (1.3-folds) and reduce the content of ethanol (-0.5% [v/v]) in wine. The sensory analysis results suggested that the three yeast strains sequential inoculation treatment was associated with the aroma attributes "floral," "red fruity," and "tropical fruity." Co-cultivation contributed to an increase in complexity and aromatic intensity, with the three-strain inoculation treatment presenting a more distinctive appearance.

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“…In particular, P. kluyveri is able to produce about 0.36 g of ethanol per g of sugar, with a yield that is about 22% lower than that of S. cerevisiae [ 79 ]. Wines with reduced ethanol concentrations without excessive acetic acid levels were produced by sequentially inoculating P. kluyveri with S. cerevisiae in high-sugar Merlot grape musts [ 123 ].…”

Section: Contribution Of Selected Yeasts To Emerging Winemaking Demandsmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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Impacts of non‐Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state

Cited by 12 publications

References 23 publications

Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts

Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

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