Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Jesse J Aplin,Charles G Edwards,Victoria D Paup,Carolyn F Ross

doi:10.3390/fermentation7030126

Jesse J Aplin, Charles G Edwards + Show 2 more

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https://doi.org/10.3390/fermentation7030126

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Abstract

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.

Highlights

Jean-Marie SablayrollesThe use of non-Saccharomyces yeasts, in particular species of Metschnikowia, have gained popularity within the wine industry globally as a means to alter sensory profiles [1,2]
Non-Saccharomyces yeast starter cultures were prepared by inoculating yeast/mold (YM) broth (Becton, Dickinson, and Company, Sparks, MD) from single colonies grown on yeast peptone dextrose (YPD) agar
Merlot grape musts were inoculated with S. cerevisiae alone at days 0 or 3 (Figure 1)

Summary

Introduction

The use of non-Saccharomyces yeasts, in particular species of Metschnikowia, have gained popularity within the wine industry globally as a means to alter sensory profiles [1,2]. Wine quality can be decreased through production of ethyl acetate, acetic acid, acetaldehyde, and/or other undesirable aroma or flavor compounds [6,11]. Growth of these yeasts in grape musts may consume key nutrients important for Saccharomyces cerevisiae, resulting in increased risks associated with sluggish or stuck fermentations [12,13,14]. Several commercial preparations of Metschnikowia are available to winemakers [2]

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