The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine.

Igor Deak,Kristina Habschied,Jurislav Babić,Josip Mesić,Krešimir Mastanjević,Viktor Nedović,Dragan Kovačević

doi:10.3390/foods10112752

Abstract

Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.

Highlights

The rapid onset of the fermenting process is one of the most important properties of yeast when employed in alcoholic fermentation
It is very important for the beginning of alcoholic fermentation that the inoculated yeast adapts as quickly as possible to new and possibly unfavorable environmental conditions
The research shows that yeast from the genus Saccharomyces adapted better in the Graševina must than yeast from the genus Torulaspora

Summary

Introduction

The use of non-Saccharomyces yeast is becoming more and more popular, even though for many years they had been considered contaminants. Due to their positive effects on wine aroma, the utilization of such yeast has become preferable [1]. They tend to accelerate the initial stages of a wild ferment, and they are more pronounced in the vineyard than Saccharomyces cerevisiae [2]. Especially aroma, is greatly correlated with the enzymatic profile of yeasts; semi-fermentative yeast genera (Hanseniaspora spp., Metschnikowia and Candida spp.) tend to display a somewhat weaker tolerance to ethanol which can be restrictive during the later stages of fermentation [3,4]

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