Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/91707
Citations
Scopus Web of Science® Altmetric
?
?
Type: Journal article
Title: Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine
Author: Contreras, A.
Hidalgo, C.
Henschke, P.
Chambers, P.
Curtin, C.
Varela, C.
Citation: Applied and Environmental Microbiology, 2014; 80(5):1670-1678
Publisher: American Society for Microbiology
Issue Date: 2014
ISSN: 0099-2240
1098-5336
Statement of
Responsibility: 
A. Contreras, C. Hidalgo, P. A. Henschke, P. J. Chambers, C. Curtin, C. Varela
Abstract: Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.
Keywords: Saccharomyces
Alcohols
Biotransformation
Wine
Metschnikowia
Rights: Copyright © 2014, American Society for Microbiology. All Rights Reserved.
DOI: 10.1128/AEM.03780-13
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 2

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.