Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla. (1st July 2015)

• Record Type: Journal Article
• Authors: Dashko, Sofia; Zhou, Nerve; Tinta, Tinkara; Sivilotti, Paolo; Lemut, Melita Sternad; Trost, Kajetan; Gamero, Amparo; Boekhout, Teun; Butinar, Lorena; Vrhovsek, Urska; Piskur, Jure
• Is Part Of: Journal of industrial microbiology & biotechnology. Volume 42:Number 7(2015)
• Page Start: 997
• Page End: 1010
• Publication Date: 2015-07-01
• Subjects: Non-conventional yeasts -- Alcoholic fermentation -- Organoleptic properties -- Carbon metabolism; Industrial microbiology -- Periodicals; 660.62
• DOI: 10.1007/s10295-015-1620-y
• Languages: English
• ISSNs: 1367-5435

Abstract

Abstract: Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.