Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado

Abstract

This work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from Vitis vinifera Lado, a minor white grapevine autochthonous to Galicia (NW Spain). The study was carried out for two consecutive years. The results showed that musts derived from Lado presented a high acidity though the potential alcohol level was acceptable. The genetic diversity of S. cerevisiae strains isolated from spontaneous fermentations was low, probably due to must characteristics, although these did not interfere with the implantation of the commercial strains used. Analyses showed that the wines subsequently produced had high alcoholic levels and very high acidities (pH 3.0) as was expected from must composition. Wines obtained from spontaneous fermentations had a lower alcohol content but higher total acidity than those from inoculated fermentations. Monovarietal wines produced from Lado were poorly evaluated in sensorial tests because of their unbalanced structure and sourness; however, when they were mixed with other autochthonous white varieties with less acidity, the resulting wines were well accepted.

Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex

“…Even though many different non‐ Saccharomyces (e.g. Hanseniaspora , Kloeckera , Candida , Metschnikowia , Pichia , Rhodotorula , Kluyveromyces ) are involved in the early stages of the must fermentation process, yeasts of the Saccharomyces sensu stricto complex are the main organisms responsible for the unique features of wine (Fleet and Heard 1993; Pretorius and Bauer 2002; Blanco et al. 2008).…”

Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain

“…Galicia, a region of northwestern Spain, has a long tradition of winemaking, however although this area has a wide range of traditional varieties of Vitis vinifera, few have been thoroughly studied. Such investigations have focused mainly on varieties such as Albariño, Treixadura and Godello, which form the majority of grapevines in Galician vineyards 5,6,33,35,36 .…”

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

“…Wine production is one of the challenging fields in the food industry whereby the involved protocols are rather complex, thus requiring a profound system of quality control. One of the most important considerations is the use of yeast strains, which has been a primary factor contributing to wine quality in wine fermentation (Blanco et al. , 2008).…”

“…Wine production is one of the challenging fields in the food industry whereby the involved protocols are rather complex, thus requiring a profound system of quality control. One of the most important considerations is the use of yeast strains, which has been a primary factor contributing to wine quality in wine fermentation (Blanco et al, 2008). Studies on fruit winemaking have been ongoing for many years, mostly based on the employment of fermentation protocols from grape wine fermentation, but the quality of fruit wines has been less than satisfactory, possibly because of the difference in food constituents which may result in the formation of undesirable flavours and ⁄ or lack of formation of desirable flavours; hence, an improved protocol is necessary that may include the use of novel yeast strains or modern winemaking practices (Heard, 1999).…”