Abstract
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.
Highlights
Wine is considered to be one of the most complex aromatic products
The ability of various yeast strains to enhance the aroma of Riesling wines was investigated
Four non-Saccharomyces species strains were selected due to their ability to produce specific aromas compared to a classic fermentation with a S. cerevisiae
Summary
Wine is considered to be one of the most complex aromatic products. It is composed of a large amount of aroma compounds and yet only a fraction of them are responsible for the bouquet.These compounds can be volatile, with these being the fragrant compounds, or non-volatile, with these being the compounds which are responsible for the taste sensations [1]. Wine is considered to be one of the most complex aromatic products. It is composed of a large amount of aroma compounds and yet only a fraction of them are responsible for the bouquet. In addition to the aromatic composition of the wine, it is important to note that each human has their own flavor perception. This perception is an interaction between three factors: the food properties, the in-mouth environment, and the psycho-social effects. As the aroma flavors lead to preferences for particular choices, the final bouquet of the wine plays a non-negligible role for the consumer taste [3]
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