Abstract
An alternative approach to remove residual sugar from red wines using strains of Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or 17% v/v) were added to a Cabernet Sauvignon wine before inoculation of Z. bailii B2, B6, or W3, or Saccharomyces cerevisiae EC1118. Most yeasts maintained populations ≥106 cfu/mL up to 100 days—the exceptions being W3 and EC1118, which declined to ≤30 cfu/mL in 17% alcohol wines beyond day 75. Wines containing 40 g/L fructose and 13% alcohol achieved dryness ( 80% of the 40 g/L; >50% of the 60 g/L) but limited amounts from wines containing 17% alcohol. Volatile acidities were higher in wines inoculated with strains of Z. bailli compared to S. cerevisiae (0.88 and 0.75 g/L, respectively). Fructose utilization in a partially-fermented Syrah wine varied, with dryness achieved by EC1118 or a mixed culture of B2 and B6. While Z. bailii metabolized residual fructose in wines of varying alcohol content, the use of S. cerevisiae EC1118 was generally as effective and did not produce as much volatile acidity.
Highlights
Sluggish or stuck alcoholic fermentation results in wines containing ≥2 g/L residual sugar and lower than expected ethanol concentrations [1]
Volatile acidities were higher in wines inoculated with strains of Z. bailli compared to S. cerevisiae (0.88 and 0.75 g/L, respectively)
Fructose utilization in a partially-fermented Syrah wine varied, with dryness achieved by EC1118 or a mixed culture of B2 and B6
Summary
Sluggish or stuck alcoholic fermentation results in wines containing ≥2 g/L residual sugar and lower than expected ethanol concentrations [1]. Problem wines are either (a) incrementally added to vigorous fermentations or (b) racked, supplemented with nutrients, and re-inoculated with a different strain of Saccharomyces cerevisiae [1,4] Even using these procedures, success can be limited due to inhibitory amounts of ethanol or other unidentified factors [4]. Two strains of Z. bailii were isolated from a large, commercial winery without a history of known spoilage issues As these strains did not cause obvious quality problems, their abilities to metabolize residual sugar under various conditions and in partially-fermented red wines were compared to that of a commercial strain of Z. bailli (W3) as well as S. cerevisiae EC1118, the latter commonly used to restart fermentation
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