Abstract
The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.
Highlights
During white wine production, only partial extraction of phenolic compounds from grape skin occurs due to the resistance of cell walls and cytoplasmic membranes to mass transfer
The winemaking potential of the native yeast strains C. famata WB-1 and M. pulcherrima B-5 isolated from blackberries, and the effect of pre-fermentative maceration on the characteristics of Chardonnay wine were evaluated in pure and sequential fermentation
The concentration of the total extract was the highest in wines produced with C. famata WB-1 and increased in sequential fermentation from 24.04 to 26.15 g/L
Summary
Only partial extraction of phenolic compounds from grape skin occurs due to the resistance of cell walls and cytoplasmic membranes to mass transfer. Cold maceration or cold-soak implies the use of low temperatures (5–15 ◦ C) for several days prior to the fermentation. This process improves the extraction of different compounds from grape skins such as, pigments, tannins, and aroma compounds [2]. As non-Saccharomyces yeasts can hardly complete the fermentation, they are usually used in sequential fermentation with Saccharomyces cerevisiae [8–10] In this way, the correct fermentation can be ensured, while wine complexity and concentrations of desirable metabolites can be enhanced [11,12]
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