Abstract
The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.
Highlights
The fermentation of grape juice into wine is a complex microbial process carried out by yeasts belonging to different species of Saccharomyces and non-Saccharomyces yeasts [1,2,3]
The aim of this study was to investigate the effects on the fermentation and volatile composition of Narince wines fermented by pure and mixed autochthonous T. delbrueckii-214 and S. cerevisiae-1088 cultures
The maximum population reached during alcoholic fermentation by T. delbrueckii-214 and S. cerevisiae-1088 was higher when inoculated alone rather than in mixed culture
Summary
The fermentation of grape juice into wine is a complex microbial process carried out by yeasts belonging to different species of Saccharomyces and non-Saccharomyces yeasts [1,2,3]. During traditional fermentation of the grape must different yeast species/strains that are naturally present on the berries, grapes, or in the winery environment are involved into the fermentation [4]. The early stages of natural fermentation are dominated by non-Saccharomyces yeasts from the genera, Candida, Hanseniaspora, Torulaspora, and Pichia. These yeasts have low fermentation activity but compose multiple flavor compounds such as, esters, higher alcohols, terpenes, and glycerol [5]. After the first days of fermentation, strongly fermenting and ethanol tolerant species of
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