Effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Wines
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexit
Description
CITATION: Du Plessis, H., et al. 2017. Effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Wines. Fermentation, 3(4):64, doi:10.3390/fermentation3040064.
The original publication is available http://www.mdpi.com
The original publication is available http://www.mdpi.com
Keywords
Wine and wine making, Non-saccharomyces yeast and saccharomyces, Malolactic fermentation strategies, Lactic acid bacteria
Citation
Du Plessis, H., et al. 2017. Effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Wines. Fermentation, 3(4): 64, doi:10.3390/fermentation3040064