Abstract
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.
Highlights
After carbon dioxide (CO2 ), ethanol and glycerol are the most abundant compounds produced during alcoholic fermentation
The first part of this review provides an overview of ethanol and glycerol as contributors to wine sensory characteristics, and a general overview of non-S. cerevisiae or S. non-cerevisiae yeasts
These findings suggest that sequential fermentation with L. thermotolerans and S. cerevisiae remains a viable option for winemakers
Summary
After carbon dioxide (CO2 ), ethanol and glycerol are the most abundant compounds produced during alcoholic fermentation. The strategy of using selected mixed cultures for alcoholic fermentation is believed to be the key to produce wines with desirable characteristics that meet changing market demands with less ethanol but still with flavours comparable to standard wines [9] This strategy is carried out by two different methods of inoculation: (1) co-inoculation, which involves concurrent inoculations of non-Saccharomyces/S. non-cerevisiae yeasts at high cell concentration (e.g., 107 cell/mL) with S. cerevisiae; and/or (2) sequential inoculation, which involves inoculating non-Saccharomyces/S. non-cerevisiae yeasts to start the fermentation and continue for a determined amount of time alone, and inoculating S. cerevisiae to take over and complete the fermentation [9,10]. We conclude this review by suggesting what additional research might help winemakers have greater control over wine quality outcomes
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