Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Wellynthon Machado da Cunha,Fernanda Rodrigues Spinelli,Marcos Gabbardo,Ângela Rossi Marcon,Lorena Quincozes,Daniel Pazzini Eckhardt,Rafael Lizandro Schumacher,Rodrigo Josemar Seminoti Jacques,Vagner Brasil Costa

doi:10.1590/0103-8478cr20190622

Abstract

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

Highlights

Yeast plays a crucial role in alcoholic fermentation by facilitating the sugar content to get converted into ethanol, speedily and completely, as well as to restrain the fermentation of the acetic acid (JIMÉNEZ-MARTÍ et al, 2011)
In the alcoholic fermentation process, the commonest ones used are the Saccharomyces yeasts, those belonging to species S. cerevisiae
The treatments involved the addition of the Saccharomyces cerevisiae (Uoa Maxithiol®, AB Biotek, Australia), Saccharomyces cerevisiae cerevisiae (Lalvin ICV D47®, Lallemand Inc., Canada); Saccharomyces bayanus (Lalvin QA23®, Lallemand Inc., Canada); Torulaspora delbrueckii (Zymaflore AlphaTD®, Laffort, France) and Metschnikowia pulcherrima (Levulia pulccherrima®, AEB Group, Italy), and the inoculations were given in a dose of 30 g hL-1

Summary

Introduction

Yeast plays a crucial role in alcoholic fermentation by facilitating the sugar content to get converted into ethanol, speedily and completely, as well as to restrain the fermentation of the acetic acid (JIMÉNEZ-MARTÍ et al, 2011). In the course of alcoholic fermentation, the yeasts release secondary metabolites including alcohols, esters and other compounds, all of which affect the wine aroma (SABERI et al, 2012). The yeast-action generated compounds strongly impact the chemical composition of the wines and their sensory traits (CSOMA et al, 2010). In the alcoholic fermentation process, the commonest ones used are the Saccharomyces yeasts, those belonging to species S. cerevisiae. The non-Saccharomyces yeasts may not complete the fermentation process, as their tolerance for ethanol, sulfur dioxide and other wine components is very low (CHEN et al, 2018)

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