Abstract
This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two commercial yeasts, Metschnikowia pulcherrima and Torulaspora delbrueckii, in pure and sequential fermentation with Saccharomyces cerevisiae. The standard analysis of produced wines indicated that the application of both non-Saccharomyces yeast (in pure or in sequential fermentation) significantly reduces the content of alcohol when compared to the control. The use of M. pulcherrima in both pure and sequential fermentation resulted in a higher content of different groups of polyphenols, anthocyanins and flavonoids or better colour characteristics compared to the wines obtained in fermentations with T. delbrueckii. HS-SPME GC/MS analysis revealed the presence of 27 different compounds in the wine samples, with higher alcohols and ethyl esters being the most dominant. It was proven that the presence of non-Saccharomyces yeasts in the initial stage of fermentation with later inoculation with S. cerevisiae contributes to increased complexity of the wine, as well as increased higher alcohol content and total extracts. Wines produced from sequential fermentation with T. delbrueckii showed floral and spice attributes, probably due to 1-pentanol and 2-phenylethanol detected in the wine, as well as to the large amount of ethyl acetate. The use of M. pulcherrima in pure fermentation resulted in wines with the lowest sensorial characteristics (i.e., lacking fruity and floral aroma) probably due to the lowest relative contribution of ethyl esters. The control wine in this study (from pure fermentation with S. cerevisie), had the most intense ‘red berries’ and ‘black berries’ note and low intensity of spices or vegetable aroma, which may be explained by the highest relative contribution of ethyl octanoate and ethyl decanoate. The PCA results also clearly differentiated the analysed samples produced in the sequential, pure and control fermentation trials, leading to the conclusion that the aromatic profile of Prokupac wines produced in sequential fermentation was more complex compared to the wines produced in pure fermentation.
Highlights
Current trends in the modern wine industry focus on the production of more complex wines with improved quality, authentic taste and fresh, balanced and unique aromas
This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera)
The aim of this work was to analyse the potential of non-Saccharomyces yeasts to improve the aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (V. vinifera), as well as to determine the best formula for the production of quality wine that will respond to modern customer demands
Summary
Current trends in the modern wine industry focus on the production of more complex wines with improved quality, authentic taste and fresh, balanced and unique aromas. The unique sensory and aromatic attributes of wine are formed during the complex process of grape must fermentation when hundreds of different compounds are released into the wine Their interactions and transformations during fermentation and aging result in the final aroma of wine (Molina et al, 2007). Volatile fatty acids are synthesised in different yeast metabolism pathways depending on the chain length and branching type (Lambrechts and Pretorius, 2000), while the formation of esters is the result of the interaction of alcohols and by-products of yeast fermentation (Dutraive et al, 2019; Molina et al, 2007). Because each grape or a wine region is characterised by its own “microbial footprint” of specific non-Saccharomyces yeast strains, and such specificity can be transferred to wine, it follows that it should be possible to produce wines of the finest quality when those indigenous non-Saccharomyces yeast are used (Padilla et al, 2016; Padilla et al, 2017)
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