Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing

Simple item page
dc.contributor.authorHranilovic, A.
dc.contributor.authorGambetta, J.M.
dc.contributor.authorJeffery, D.W.
dc.contributor.authorGrbin, P.R.
dc.contributor.authorJiranek, V.
dc.date.issued2020
dc.description.abstractIn Latin, ‘pulcherrima’ is a superlative form of an adjective that translates as beautiful. Apart from being ‘the most beautiful’ yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing strain MP2 was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.
dc.description.statementofresponsibilityAna Hranilovic, Joanna M. Gambetta, David W. Jeffery, Paul R. Grbin, Vladimir Jiranek
dc.identifier.citationInternational journal of food microbiology, 2020; 329:108651-1-108651-14
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108651
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]
dc.identifier.orcidGambetta, J.M. [0000-0002-6687-9834]
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.orcidGrbin, P.R. [0000-0002-7997-6131]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/126856
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2020 Elsevier B.V. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.ijfoodmicro.2020.108651
dc.subjectMetschnikowia pulcherrima; non-Saccharomyces yeasts; mixed culture; fermentations; lower-alcohol wines; volatile compounds
dc.titleLower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing
dc.typeJournal article
pubs.publication-statusPublished

Files

Collections

Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications