Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine

Wang, Xin; Fan, Guanghe; Peng, Yuyan; Xu, Nuo; Xie, Yiding; Zhou, Hui; Liang, Heming; Zhan, Jicheng; Huang, Weidong; You, Yilin

doi:10.1016/j.jfca.2023.105660

Cited by 21 publications

(2 citation statements)

References 169 publications

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“…It is important to note that many factors influence yeast autolysis's effects. The most important ones are temperature, yeast strain and population, ethanol content, vinification time on lees, and the pH of the wine [34]. When wines are vinified on lees, there is no need to sulphurise them, as the polyphenols protect them from oxidation through their own antioxidant activity.…”

Section: Figure 10mentioning

confidence: 99%

The effect of yeast autolysis on the composition of wine

Mikuš,

Sochor,

Ailer

et al. 2024

Potr. S. J. F. Sci.

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The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge.

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Section: Figure 10mentioning

confidence: 99%

The effect of yeast autolysis on the composition of wine

Mikuš,

Sochor,

Ailer

et al. 2024

Potr. S. J. F. Sci.

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show abstract

“…The interaction between non-Saccharomyces and Saccharomyces yeasts during mixed fermentation is particularly important for the development of wines with improved aroma and flavor [155,156]. Future research should explore the potential of these yeasts to improve wine quality and guide the development of new fermentation strategies [151].…”

Section: Fermentation Strategiesmentioning

confidence: 99%

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

Silva

2024

Beverages

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This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards.

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Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

Zhang,

Li,

et al. 2024

Eur Food Res Technol

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Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine

Cited by 21 publications

References 169 publications

The effect of yeast autolysis on the composition of wine

The effect of yeast autolysis on the composition of wine

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

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