Abstract
Enhancing flavors and/or improving fermentation parameters through the use of different species of yeast strains is nowadays a frequent challenge in winemaking research, especially for aromatic varieties such as Sauvignon Blanc. In this work, the aim was to focus on the impact of a species not already studied in wine:Saccharomyces pastorianus. Twenty-two fermentations were conducted on a Sauvignon Blanc must by addition of different strains and mixtures of them by using two different inoculation temperatures. The must was inoculated in cold condition with two similar mixtures ofS. pastorianus1 or 2 (70%) andS. bayanus(30%), withS. pastorianus1 or 2 alone, with the correspondentS. bayanusalone and with two otherS. cerevisiae1 and 2 alone as well. For classic condition, the must was inoculated with only one mixtureS. pastorianus1 (70%) /S. bayanus(30%), and respectively withS. pastorianus1,S. bayanusandS. cerevisiae2 alone. Samples were taken all along the fermentations for both conditions in order to check chemical and microbial analyses as well as yeast implantations. The final wines were analysed for alcohol, glucose, fructose, all other classical wine analysis as well as for acetate esters, and higher alcohols. The results underlined that for bothS. pastorianus1 andS. pastorianus2 strains, the production of acetic acid was zero in cold condition and really low (0.09 g/l) for classic condition regardingS. pastorianus1. As a consequence,Saccharomyces pastorianusseems to be highly interesting for winemaking, alone or in co-inoculation withS. bayanus.
Highlights
Lager beer is produced industrially using Saccharomyces pastorianus, a natural hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus [Nakao et al, 2009; Libkind et al, 2011]
The Sauvignon blanc must was relatively rich in sugar content and malic acid
Saccharomyces pastorianus was studied in grape juice fermentation for the first time using an aromatic variety such as Sauvignon Blanc
Summary
Lager beer is produced industrially using Saccharomyces pastorianus, a natural hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus [Nakao et al, 2009; Libkind et al, 2011]. Saccharomyces pastorianus is a bottom fermenting yeast, resistant to low temperatures, which flocculates well, sediments fast and ferments glucose, fructose and complex sugars as maltose and maltotriose in beer worts. Among wine and beer yeasts, only some Saccharomyces cerevisiae strains are considered to be able to ferment satisfactory at low temperatures. Walsh & Martin (1977) reported that these cryotolerant S. cerevisiae strains belong more frequently to the p.r. uvarum (strains fermenting melibiose) and to p.r. bayanus (strains not fermenting galactose) [Castellari et al 1994, Massoutier et al.,1998]. Uvarum strains were described by different authors as producing high concentration of volatile fermentative compounds such as phenylethanol and its acetate. It is a species close to Saccharomyces uvarum and Saccharomyces bayanus different
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