Abstract
The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and three different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S. cerevisiae (three native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated S. cerevisiae strains were found at the end of the vinifications, and when non-Saccharomyces yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists’ appreciation.
Highlights
Due to the increasingly competitive global market, there is a trend for local wine producers to attempt to link their products with geographical identity (Harvey et al, 2014), which has been identified as the terroir, including soil, climate, grape varieties and microbial population (Bokulich et al, 2013)
The Priorat Qualified Appellation of Origin (DOQ in Catalan language) is a traditional area for wine production located in the south of Catalonia, Spain, where Carignan and Grenache are the typical and characteristic red grape varieties
Concerning fermentation kinetics and total yeast population, similar results were obtained for the fermentations, and similar behavior was found between commercial and native yeast inocula
Summary
Due to the increasingly competitive global market, there is a trend for local wine producers to attempt to link their products with geographical identity (Harvey et al, 2014), which has been identified as the terroir, including soil, climate, grape varieties and microbial population (Bokulich et al, 2013). Yeasts, have been highlighted as key factors for preserving typicality, characteristic flavors and the high quality of wines (Tofalo et al, 2014), which could be considered the microbial fingerprint. This microbial fingerprint is not probably static and can change along the time and climatic conditions of the harvest as can be seen by comparing in the Priorat region results form our group (Torija et al, 2001; Padilla et al, 2016).
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