Abstract
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.
Highlights
The contribution of yeasts to wine composition and quality is well-known [1,2]
The H. uvarum strain in that study was shown to be compatible with malolactic fermentation (MLF), had potential to enhance wine flavor and is one of the non-Saccharomyces yeast species frequently found on grapes and in must
The naturally occurring non-Saccharomyces yeast populations decreased notably on day 1, in treatments inoculated with the commercial S. cerevisiae yeasts, before increasing again on day 2
Summary
The contribution of yeasts to wine composition and quality is well-known [1,2]. The Saccharomyces yeasts drive alcoholic fermentation by converting the grape sugar to alcohol, carbon dioxide, and other compounds affecting the wine aroma and taste [3,4]. Mendoza et al [13] and Tristezza et al [11] showed that mixed culture fermentations of H. uvarum and S. cerevisiae could be used to enhance wine aroma and quality Another process that plays an important role with regard to wine flavor and quality is malolactic fermentation (MLF), which decreases acidity by converting L-malic acid to L-lactic acid and CO2. The H. uvarum strain in that study was shown to be compatible with MLF, had potential to enhance wine flavor and is one of the non-Saccharomyces yeast species frequently found on grapes and in must. The aims were to investigate the interactions between H. uvarum, two commercial S. cerevisiae strains, two LAB species (L. plantarum and O. oeni) and three MLF strategies, as well as to determine how these interactions affect shiraz wine composition and flavor
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