Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

Rocío Escribano-Viana,Ana Rosa Gutiérrez,Rosa López,Isabel López-Alfaro,Pilar Santamaría,Lucía González-Arenzana,Patrocinio Garijo

doi:10.3390/fermentation6010003

Rocío Escribano-Viana, Ana Rosa Gutiérrez + Show 5 more

Open Access

https://doi.org/10.3390/fermentation6010003

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Journal: Fermentation	Publication Date: Dec 31, 2019
Citations: 4	License type: CC BY 4.0

Affiliation: Gobierno de La Rioja, University of La Rioja

Abstract

The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

Highlights

Grapes hold a diverse microbial population consisting of bacteria and yeasts that meet the microorganisms located in the winery facilities after the harvest
The current study aims to describe the oenological effects of the sequential early inoculation of a pure culture of M. pulcherrima and a mixed culture of L. thermotolerans and T. delbrueckii in the vinification of Tempranillo, Grenache and Graciano grape varieties
The three samples of Graciano wines stayed together in the positive part of axis F1 and Grenache and Tempranillo wines were in negative part of axis F1 and separated by the axis 2

Summary

Introduction

Grapes hold a diverse microbial population consisting of bacteria and yeasts that meet the microorganisms located in the winery facilities after the harvest. AF is characterized by a diverse yeast population, with low frequency of detection of. S. cerevisiae, but with a high presence of non-Saccharomyces yeasts. The non-Saccharomyces yeasts have not been well-regarded by oenologists and these have tended to make efforts to avoid their involvement in AF [1]. These traditional and conservative oenological practices have led to a homogenization and globalization of winemaking, a sameness in the taste and flavours of finished wines [2]

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Conclusion