Abstract
The aim of this study was to evaluate the effect of indigenous yeasts on the aroma of fermented Chenin Blanc grape must by determining the volatile compounds, the odor activity value (OAV) and carrying out sensory analyses. The must, fermented by Hanseniaspora opuntiae/Saccharomyces cerevisiae combinations, presented higher concentrations of compounds such as ethyl acetate, ethyl hexanoate, 2-methyl-1-propanol and 2-phenylethanol, and a lower production of acids and acetaldehyde. This fermented must presented higher OAV values for compounds such as 2-methyl-1-propanol and ethyl acetate, 687.06 and 1264.16, respectively. 2-phenylethanol was produced by H. opuntiae and Hanseniaspora guilliermondii in combination with S. cerevisiae in amounts that resulted in OAV values of 5.63 and 4.62, respectively. In appropriate concentrations, these volatile compounds contribute positively to the aromatic quality of the fermented must. The highest mean acceptability and purchasing intention scores were obtained by the must fermented by H. opuntiae/S. cerevisiae. In the must fermented by H. guilliermondii/ S. cerevisiae, the absence of ethyl hexanoate and high concentrations of octanoic acid and acetaldehyde probably contributed to its low acceptability. Thus, it was suggested that the yeast genus Hanseniaspora in combination with S. cerevisiae, showed the potential to positively impact the wine aroma. Key words: Non-Saccharomyces yeasts, volatile compounds, odor activity value, acceptability test, Hanseniaspora, “São Francisco Valley region”.
Highlights
The ethanol content of the fermented musts reached an average of 11.53% for S. cerevisiae, 10.56% for the yeast combination of H. opuntiae/S. cerevisiae, 7.30% for H. guilliermondii/S. cerevisiae, 8.53% for I. terricola/S. cerevisiae and 8.04% for C. flavescens/S. cerevisiae
The combined use of non-Saccharomyces yeasts with Saccharomyces cerevisiae var. bayanus in the fermentation of grape musts showed that not all the combinations resulted in good production of volatiles with a consequent positive contribution to the aroma, with the exception of H. opuntiae and H. guilliermondii
The must fermented by H. opuntiae/Saccharomyces cerevisiae showed greater acceptability and purchasing intention, probably due to the production of volatile compounds in amounts sufficient to positively enhance the wine aroma, highlighting total esters, total alcohols and 2-phenylethanol
Summary
Torulaspora, Hansenula, Issatchenkia, Metschnikowia, Kluyveromyces and Zygosaccharomyces initiate the process (Fleet, 2003; González et al, 2006; Lopandic et al, 2008). Non-Saccharomyces yeasts develop in the early stages, but do not survive to the end of fermentation. They produce sufficient biomass to impact the chemical composition of the wine, and the contribution of these yeasts to the overall wine character is important (Swiegers and Pretorius, 2005)
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