Effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Wines

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dc.contributor.authorDu Plessis, Heinrichen_ZA
dc.contributor.authorDu Toit, Mareten_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorVan der Rijst, Marietaen_ZA
dc.contributor.authorKidd, Martinen_ZA
dc.contributor.authorJolly, Neilen_ZA
dc.date.accessioned2018-01-22T08:47:08Z
dc.date.available2018-01-22T08:47:08Z
dc.date.issued2017
dc.descriptionCITATION: 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.
dc.descriptionThe original publication is available http://www.mdpi.com
dc.description.abstractThe 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 complexiten_ZA
dc.description.urihttp://www.mdpi.com/2311-5637/3/4/64
dc.description.versionPublisher's versionen_ZA
dc.format.extent24 pages : illustrationsen_ZA
dc.identifier.citationDu 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
dc.identifier.issn2311-5637 (online)
dc.identifier.otherdoi:10.3390/fermentation3040064
dc.identifier.urihttp://hdl.handle.net/10019.1/103065
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectNon-saccharomyces yeast and saccharomycesen_ZA
dc.subjectMalolactic fermentation strategiesen_ZA
dc.subjectLactic acid bacteriaen_ZA
dc.titleEffect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Winesen_ZA
dc.typeArticleen_ZA
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