TY - JOUR
T1 - Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
AU - Dashko, Sofia
AU - Zhou, Nerve
AU - Tinta, Tinkara
AU - Sivilotti, Paolo
AU - Lemut, Melita Sternad
AU - Trost, Kajetan
AU - Gamero, Amparo
AU - Boekhout, Teun
AU - Butinar, Lorena
AU - Vrhovsek, Urska
AU - Piskur, Jure
PY - 2015/7/15
Y1 - 2015/7/15
N2 - Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.
AB - Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.
KW - Alcoholic fermentation
KW - Carbon metabolism
KW - Non-conventional yeasts
KW - Organoleptic properties
UR - http://www.scopus.com/inward/record.url?scp=84930867781&partnerID=8YFLogxK
U2 - 10.1007/s10295-015-1620-y
DO - 10.1007/s10295-015-1620-y
M3 - Journal article
C2 - 25903098
AN - SCOPUS:84930867781
SN - 1367-5435
VL - 42
SP - 997
EP - 1010
JO - Journal of Industrial Microbiology and Biotechnology
JF - Journal of Industrial Microbiology and Biotechnology
IS - 7
ER -