Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations |
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Authors: | Imma Andorrà María Berradre Nicolás Rozès Albert Mas Jose M Guillamón Braulio Esteve-Zarzoso |
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Affiliation: | 1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Marcel.lí Domingo s/n, 43007, Tarragona, Spain 2. Laboratorio de Alimentos, Departamento de Química, Facultad Experimental de Ciencias, Universidad del Zulia, Estado Zulia, Venezuela 3. Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, P.O. Box 73, 46100, Burjassot, València, Spain
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Abstract: | Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. We have analysed how mixed inocula of the main
non-Saccharomyces yeasts and S. cerevisiae affect fermentation performance, nitrogen consumption and volatile compound production in a natural Macabeo grape must. Sterile
must was fermented in triplicates and under the following six conditions: three pure cultures of S. cerevisiae, Hanseniaspora uvarum and Candida zemplinina and the mixtures of H. uvarum:S. cerevisiae (90:10), C. zemplinina:S. cerevisiae (90:10) and H. uvarum:C. zemplinina:S. cerevisiae (45:45:10). The presence of non-Saccharomyces yeasts slowed down the fermentations and produced higher levels of glycerol and acetic acid. Only the pure H. uvarum fermentations were unable to finish. Mixed fermentations consumed more of the available amino acids and were more complex
and thus better able to synthesise volatile compounds. However, the amount of acetic acid was well above the admissible levels
and compromises the immediate application of mixed cultures. |
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