Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine...

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Bibliographic Details
Published in:Fermentation (Basel) Vol. 7; no. 1; p. 4
Main Authors: Korenika, Ana-Marija Jagatić, Tomaz, Ivana, Preiner, Darko, Lavrić, Marina, Šimić, Branimir, Jeromel, Ana
Format: Journal Article
Language:English
Published: Basel MDPI AG 2021
Subjects:
Acetic acid
Acids
Aroma
Ethanol
Fermentation
Geranyl acetate
Inoculation
Isopentyl alcohol
L. thermotolerans
Laboratories
Lactic acid
Nitrogen
red grape varieties
Saccharomyces
Saccharomyces cerevisiae
Sensory evaluation
Sensory properties
Starter cultures
Sugar
Terpenes
volatile aroma compounds
Wine
Wineries & vineyards
Wines
Yeast
Canada
Montreal Quebec Canada
Slovenia
United States > US
Germany
Croatia
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Summary:Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation7010004