Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine.

Aneta Wojdyło,Joanna Chmielewska,Joanna Nofer,Justyna Samoticha

doi:10.3390/foods8120599

Abstract

The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas Chromatography–Mass Spectroscopy (GC–MS), antioxidant capacity by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) and ferric-reducing antioxidant power (FRAP) assay, and color of Comission Internationale de l’Eclairage system (CIE) L*a*b* cv. Aurora white wine depending on fermentation conditions (a temperature of 12 °C vs. 20 °C and type of natural and commercial yeast (Saccharomyces cerevisiae vs. Saccharomyces bayanus)). The final wine differed in the content of total phenolic compounds (201.0–287.2 mg/L), except for the variants fermented at 20 °C with S. cerevisiae (321.9 and 329.4 mg/L for S. cerevisiae as Challenge Aroma White and SIHA® Cryaroma type, respectively). A decrease in antioxidant activity ranging from 43.3% to 65.4% (ABTS and FRAP assay) in the matured wine vs. must was demonstrated. S. cerevisiae wine was also characterized by the highest content of total volatile compounds (3.7–4.2 mg/L vs. 1.3 mg/L in the must). In general, the wine obtained with S. cerevisiae had higher alcohol content, antioxidant capacity, and was richer in polyphenolic and volatile compounds.

Highlights

Wine is a product of fermentation, a process conducted by a population of microorganisms composed of many species of yeasts and bacteria
In the case of spontaneous fermentation, ethanol content was lower in the wine fermented at 12 ◦ C
The yeasts selected for this study showed a similar pattern of sugar utilization

Summary

Introduction

Wine is a product of fermentation, a process conducted by a population of microorganisms composed of many species of yeasts and bacteria. The addition of commercial yeast strains makes fermentation safer and easier to control. Saccharomyces cerevisiae is the most frequently chosen yeast. The dynamics of a spontaneous fermentation are often unpredictable and may introduce less desirable traits into wine that may even be spoiled. Wild yeasts are capable of producing high-quality and unique-flavored wines [1]. Yeasts carry out the biotransformation of grape into wine compounds by converting sugars into ethanol and other metabolites [2]

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Conclusion