Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies

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dc.contributor.authorDu Plessis, Heinrichen_ZA
dc.contributor.authorDu Toit, Mareten_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorVan Der Rijst, Marietaen_ZA
dc.contributor.authorHoff, Justinen_ZA
dc.contributor.authorJolly, Neilen_ZA
dc.date.accessioned2021-11-22T08:56:14Z
dc.date.available2021-11-22T08:56:14Z
dc.date.issued2019-07-2019
dc.descriptionCITATION: 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.
dc.descriptionThe original publication is available http://www.mdpi.com
dc.description.abstractHanseniaspora 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.en_ZA
dc.description.urihttps://www.mdpi.com/2311-5637/5/3/64
dc.description.versionPublisher's version
dc.format.extent17 pages
dc.identifier.citationDu 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
dc.identifier.issn2311-5637 (online)
dc.identifier.otherdoi:10.3390/fermentation5030064
dc.identifier.urihttp://hdl.handle.net/10019.1/123489
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectLactic acid bacteria -- Geneticsen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectSaccharomyces cerevisiaeen_ZA
dc.subjectVolatile compoundsen_ZA
dc.subjectYeasten_ZA
dc.titleModulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategiesen_ZA
dc.typeArticleen_ZA
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