Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

María Victoria Mestre,Fabio Vazquez,Candelaria Gallardo,Francisco Carrau,Laura Mercado,Eduardo Dellacassa,Mariana Combina,Yolanda Paola Maturano,María Eugenia Toro

doi:10.3390/fermentation5030065

Abstract

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry.

Highlights

Well-structured and full-body wines have become the preferences of many new wine consumers.In order to obtain these characteristics, it is necessary to ensure optimal phenolic maturity of grapes, which requires longer grape ripening times [1]
Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 were used in the present study
The current study assessed the contribution of H. uvarum BHu9 and S. cerevisiae BSc114 yeasts to the ethanol content and sensorial and aromatic impact on wine

Summary

Introduction

Well-structured and full-body wines have become the preferences of many new wine consumers.In order to obtain these characteristics, it is necessary to ensure optimal phenolic maturity of grapes, which requires longer grape ripening times [1]. Fermentation 2019, 5, 65 quality of wines is significantly affected because of an increase in the perception of bitterness, sweetness, astringency and hotness, and masking of volatile aromatic compounds [5,6]. In this context, different technological solutions have been evaluated: harvest of unripe berries, increase in crop load, shading bunches, choosing proper irrigation techniques, and modulation of source–sink relationships by removing leaves or topping shoots [7,8,9,10]. Other authors have tried partial dealcoholization with physical methods [11,12,13]

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