Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

Amparo Gamero,Annereinou Dijkstra,Catrienus De Jong,Bart Smit

doi:10.3390/fermentation6020050

Amparo Gamero, Annereinou Dijkstra + Show 2 more

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https://doi.org/10.3390/fermentation6020050

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Abstract

Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes.

Highlights

The most common starter cultures employed in alcoholic fermentation are Saccharomyces species.These species combine several desirable characteristics, such as efficiency in fermenting sugars and producing ethanol, synthesis of aromas, and high ethanol tolerance [1]
One-way ANOVA points out that, in general, fermentations carried out by pure cultures of non-conventional yeasts left significantly higher amounts of residual sugars and produced lower quantities of ethanol compared to their corresponding mixed cultures and reference S. cerevisiae Lalvin
Scaling-up will always be necessary in order to get closer to real winemaking or brewing processes

Summary

Introduction

The most common starter cultures employed in alcoholic fermentation are Saccharomyces species. These species combine several desirable characteristics, such as efficiency in fermenting sugars and producing ethanol, synthesis of aromas, and high ethanol tolerance [1]. In the early stages of wine fermentation, as well as in spontaneously fermented wines, several non-Saccharomyces species participate in the fermentation process. These species may have a positive impact on desirable organoleptic characteristics of the wine such as improved mouthfeel and more complex flavour profiles [2]. In the case of wine, application studies with a selection of these so-called non-conventional yeasts improve wine aroma; for example, the sequential fermentation of Ribolla Gialla grape juice employing commercial Saccharomyces cerevisiae Lalvin T73 and Zygosaccharomyces kombuchaensis

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