Abstract
Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.
Highlights
Biological aging is a microbiological process where a natural biofilm of a Saccharomyces yeast strain called flor velum develops on wine surface, resulting in Fino or Manzanilla wines [1,2]
The aim of this study is to evaluate the use of multiflora bee pollen as an activator of the biological aging process under flor velum and its influence on viable yeast population development, surface hydrophobicity or ability to float, and wine yeast assimilable nitrogen (YAN) content
Multiflora bee pollen was shown as an effective activator for development of flor velum yeasts from concentrations equal or greater than 0.25 g/L
Summary
Biological aging is a microbiological process where a natural biofilm of a Saccharomyces yeast strain called flor velum develops on wine surface, resulting in Fino or Manzanilla wines [1,2]. The flor velum develops an oxidative metabolism, where ethanol consumption as a primary carbon source has been widely studied, as well as glycerol, acetic, and lactic acid [6]. In this way, acetaldehyde, 2,3-butanediol, fusel alcohols, diacetyl, and acetoin among others are formed as reaction products [2,4,7,8]. Scarce studies have been conducted on the relationship of the wine nitrogen content and composition, and the development of flor velum yeasts
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