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Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah wines

dc.contributor.authorMinnaar, P. P.en_ZA
dc.contributor.authorDu Plessis, H. W.en_ZA
dc.contributor.authorPaulsen, V.en_ZA
dc.contributor.authorNtushelo, N.en_ZA
dc.contributor.authorJolly, N. P.en_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.date.accessioned2017-11-20T09:26:52Z
dc.date.available2017-11-20T09:26:52Z
dc.date.issued2017
dc.identifier.citationMinnaar, P. P., et al. 2017. Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African Syrah Wines. South African Journal of Enology & Viticulture, 38(2):237-244, doi:10.21548/38-2-1621
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/38-2-1621
dc.identifier.urihttp://hdl.handle.net/10019.1/102499
dc.descriptionCITATION: Minnaar, P. P., et al. 2017. Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African Syrah Wines. South African Journal of Enology & Viticulture, 38(2):237-244, doi:10.21548/38-2-1621.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractWine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and sensory characterisation data and attributes. Sequential inoculation of Syrah grape must was performed with a combination of Saccharomyces yeast, non-Saccharomyces yeasts and lactic acid bacteria for the possible improvement of Syrah wine quality. Selected anthocyanins, flavan-3-ols, flavonols and phenolic acids were quantified in Syrah wines using the reversed-phase high-performance liquid chromatography photodiode array detection (RP-HPLC-DAD) technique. Sensory (descriptive evaluation) and physicochemical/oenological parameters (Winescan® and OenoFoss™) results were compared to phenolic compound concentrations. Phenolic compound concentrations increased in Syrah wines made with a combination of a Saccharomyces reference yeast, non-Saccharomyces yeasts and lactic acid bacteria. Syrah wines made with a combination of Metschnikowia pulcherrima + Saccharomyces cerevisiae + Oenococcus oeni, and M. pulcherrima + S. cerevisiae + Lactobacillus plantarum, had higher flavonol concentrations compared to wines made without lactic acid bacteria. Syrah wines made with a combination of Saccharomyces cerevisiae (Sc) + Oenococcus oeni (LAB1) were highest in phenolic acid concentrations. Syrah wines made with a combination of M. pulcherrima + S. cerevisiae + L. plantarum had higher total anthocyanins than wines made without lactic acid bacteria. Syrah wine sensory attributes, viz. mouthfeel and astringency, correlated with a combination of lactic acid bacteria and yeast treatments. Syrah wines made with a combination of yeast and lactic acid bacteria (LAB) scored highest in overall quality. Indications are that the S. cerevisiae reference yeast retained more phenolic compounds during fermentation when compared to wines made with a combination of non-Saccharomyces yeasts and LAB. The improved red colour of Syrah wines may be achieved by sequential inoculation with non-Saccharomyces yeast and LAB. This could be beneficial where winemakers use grape cultivars with low anthocyanin levels in the grape skin to produce wines of improved quality.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1621
dc.format.extent8 pagesen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine consumersen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectWine quality -- South Africaen_ZA
dc.subjectSaccharomyces cerevisiaeen_ZA
dc.subjectNon-saccharomyces yeastsen_ZA
dc.subjectMalolactic fermentationen_ZA
dc.titleSaccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah winesen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderSouth African Journal of Enology & Viticultureen_ZA


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