Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies
Date
2019-07-2019
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.
Description
CITATION: Du Plessis, H., et al. 2019. Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies. Fermentation, 5(3):64, doi:10.3390/fermentation5030064.
The original publication is available http://www.mdpi.com
The original publication is available http://www.mdpi.com
Keywords
Wine -- Flavor and odor, Lactic acid bacteria -- Genetics, Wine and wine making -- Chemistry, Saccharomyces cerevisiae, Volatile compounds, Yeast
Citation
Du Plessis, H., et al. 2019. Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies. Fermentation, 5(3):64, doi:10.3390/fermentation5030064