Abstract
This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.
Highlights
IntroductionThe formation of a pellicle, or ‘flor velum’, on the wine surface sometimes occurs
After alcohol fermentation, the formation of a pellicle, or ‘flor velum’, on the wine surface sometimes occurs
When pellicle is formed on the wine surface, a pungent odour is generated through the oxidative metabolism of pellicle yeasts, resulting in inferior products (Moyano et al, 2002; Zea et al, 2015)
Summary
The formation of a pellicle, or ‘flor velum’, on the wine surface sometimes occurs. Several types of wines are deliberately subjected to biological ageing (flor ageing) with flor-forming yeasts (flor yeasts) to develop a characteristic aroma (Cortes et al, 1998; Moreno et al, 2005; Moreno et al, 2016). Sherry wine mainly produced in Southern Spain is the most widely known of this type of wine. The unexpected formation of pellicle by pellicle-forming yeasts (hereinafter, pellicle yeasts) is a problem in wine production. When pellicle is formed on the wine surface, a pungent odour is generated through the oxidative metabolism of pellicle yeasts, resulting in inferior products (Moyano et al, 2002; Zea et al, 2015)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
