Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures

N.N. Mehlomakulu ^[2] ; J.W. Hoff ^[2] ; H. Erten ^[1] ; L. Beukes ^[2] ; N.P. Jolly ^[2]
1. [1] Cukurova University
  
  Cukurova University
  
  Turquía
2. [2] Vine and Wine Institute of the Agricultural Research Council
Localización: South african journal of enology and viticulture, ISSN 0253-939X, Vol. 42, Nº 1, 2021, págs. 56-66
Idioma: inglés
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Resumen
- Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces cerevisiae. In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must and fermented under aerobic and anaerobic conditions. Saccharomycodes ludwigii displayed a strain-dependent fermentation rate, which yielded between 5.2% and 9.9% ethanol concentration under both conditions, albeit with residual sugar. Aerobic conditions favoured the production of reduced ethanol which was between 5.8% and 9.7% for non-Saccharomyces yeasts in comparison to S. cerevisiae (10%). This trend was observed for Wickerhamomyces anomalus, Stamerella bacillaris (Candida zemplinina), Metshnikowia pulcherrima, Cyberlindnera saturnus, Wickerhamomyces subpelliculosus and Cyberlindnera jadinii. The laboratory-scale wines prepared with the aforementioned yeasts yielded ripe fruit and floral aroma attributes while other non-Saccharomyces yeasts resulted in wines with spicy, acidic and solvent aroma notes.