Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Abstract

AbstractČuš F., Zabukovec P., Schroers H.J. (2017): Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine. Czech J. Food Sci., 35: 329-345.The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

“…The presence of varietal thiols in Welschriesling wines was also reported by (Čuš and Zabukovec, 2017;Maslov Bandić et al, 2018). The observed concentration range for varietal thiols was similar to that in our study (Čuš and Zabukovec, 2017).…”

“…The presence of varietal thiols in Welschriesling wines was also reported by (Čuš and Zabukovec, 2017;Maslov Bandić et al, 2018). The observed concentration range for varietal thiols was similar to that in our study (Čuš and Zabukovec, 2017). However, the 3MH and 3MHA concentrations measured in Chardonnay wines (Capone et al, 2018) and our study were still below observed concentrations in commercial Sauvignon blanc wines from New Zealand, South Africa or France (Lund et al, 2009).…”

Molecular Background of the Lychee Aroma of Vitis vinifera L. ‘Muscaris’

“…cis-Rose oxide, linalool, and geraniol had also been reported in odor-active amounts, that is in concentrations exceeding their OTCs, in Muskateller grapes and wines. 8,9,25,26 Given the gaps in the literature detailed above, our aims were to characterize the major odor-active compounds in Muscaris grapes, compare them with the odor-active compounds in the grapes of its father variety, Muskateller, and elucidate the molecular background of the lychee note in the aroma of the Muscaris grapes. This knowledge is a prerequisite for further research, e.g., on odorant transfer from Muscaris grapes into wine and for targeted breeding.…”

“…Among them, cis -rose oxide, β-damascenone, ethyl 2-methylpropanoate, linalool, and geraniol consistently showed concentrations beyond their odor threshold concentrations (OTCs). cis -Rose oxide, linalool, and geraniol had also been reported in odor-active amounts, that is in concentrations exceeding their OTCs, in Muskateller grapes and wines. ,,, …”

“…Depending on the expected target compound concentrations, amounts of the added internal standards varied between 0.001 and 15 μg. The aSAFE distillates were concentrated to final volumes of 0.1−1.0 mL, and the concentrates were analyzed either with the GC−MS system (2−5, 7, 8, 10, 13, 17−19, 21, 23, 24, 26), the two-dimensional heart-cut GC−GC− HRMS system (9,36), or the comprehensive two-dimensional GC × GC−MS system (25,34). All quantitations were carried out in duplicate or triplicate analyses.…”