Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
Author
Summary, in English
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.
Department/s
Publishing year
2015
Language
English
Pages
997-1010
Publication/Series
Journal of Industrial Microbiology & Biotechnology
Volume
42
Issue
7
Document type
Journal article
Publisher
Springer
Topic
- Food Science
Keywords
- Non-conventional yeasts
- Alcoholic fermentation
- Organoleptic
- properties
- Carbon metabolism
Status
Published
ISBN/ISSN/Other
- ISSN: 1367-5435