Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains : a strategy to improve the phenolic content of Syrah wine

Simple item page
dc.contributor.authorMinnaar, P. P.en_ZA
dc.contributor.authorDu Plessis, H. W.en_ZA
dc.contributor.authorJolly, N. P.en_ZA
dc.contributor.authorVan Der Rijst, M.en_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.date.accessioned2021-11-22T10:52:45Z
dc.date.available2021-11-22T10:52:45Z
dc.date.issued2019
dc.descriptionCITATION: Minnaar, P. P., et al. 2019. Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains : a strategy to improve the phenolic content of Syrah wine. Food Chemistry: X, 4:100070, doi:10.1016/j.fochx.2019.100070.
dc.descriptionThe original publication is available at https://www.sciencedirect.com
dc.description.abstractSyrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. cerevisiae. Malvidin-3-O-glucoside, flavan-3-ols, flavonols and phenolic acids were quantified using a RP-HPLC technique. Physicochemical characteristics and sensory attributes were measured. Total acidity and alcohol in mixed co-inoculations were different from reference wines. The concentration of l-malic acid was 7-times less in mixed co-inoculations. Mixed co-inoculations had ca. 1.3-times more malvidin-3-O-glucoside and phenolic acids than reference wines. Flavan-3-ols and flavonols were not different between mixed co-inoculations and reference wines. Acidity and astringency were least in mixed co-inoculations. Mouthfeel and bitterness least in S. cerevisiae wines. Tasters preferred mixed co-inoculated wines. Mixed co-inoculation is a strategy to contemplate for Syrah vinification but the modalities of inoculation need further investigation. Success depends on a suitable combination of yeast/bacteria and consideration of strain variation.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S2590157519300720?via%3Dihub
dc.description.versionPublisher's version
dc.format.extent9 pages
dc.identifier.citationMinnaar, P. P., et al. 2019. Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains : a strategy to improve the phenolic content of Syrah wine. Food Chemistry: X, 4:100070, doi:10.1016/j.fochx.2019.100070
dc.identifier.issn2590-1575 (online)
dc.identifier.otherdoi:10.1016/j.fochx.2019.100070
dc.identifier.urihttp://hdl.handle.net/10019.1/123490
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectPhenolicsen_ZA
dc.subjectSaccharomyces cerevisiae -- Biotechnologyen_ZA
dc.subjectLactic acid bacteria -- Geneticsen_ZA
dc.subjectSyrah (Wine) -- Flavor and odoren_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectYeasten_ZA
dc.titleNon-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains : a strategy to improve the phenolic content of Syrah wineen_ZA
dc.typeArticleen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
minnaar_nonsaccharomyces_2019.pdf
Size:
193.36 KB
Format:
Adobe Portable Document Format
Description:
Download article
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles (Institute for Wine Biotechnology)