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Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Dashko, Sofia LU ; Zhou, Nerve LU ; Tinta, Tinkara; Sivilotti, Paolo; Lemut, Melita Sternad; Trost, Kajetan; Gamero, Amparo; Boekhout, Teun; Butinar, Lorena and Vrhovsek, Urska, et al. (2015) In Journal of Industrial Microbiology & Biotechnology 42(7). p.997-1010
Abstract
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... (More)
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. (Less)
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subject
keywords
Non-conventional yeasts, Alcoholic fermentation, Organoleptic, properties, Carbon metabolism
in
Journal of Industrial Microbiology & Biotechnology
volume
42
issue
7
pages
997 - 1010
publisher
Springer
external identifiers
  • wos:000356145900003
  • scopus:84930867781
ISSN
1367-5435
DOI
10.1007/s10295-015-1620-y
language
English
LU publication?
yes
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1df24fbb-0bc2-411a-abb5-1cb628fcf615 (old id 7596744)
date added to LUP
2015-07-23 11:13:10
date last changed
2017-08-20 03:58:18
@article{1df24fbb-0bc2-411a-abb5-1cb628fcf615,
  abstract     = {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.},
  author       = {Dashko, Sofia and Zhou, Nerve and Tinta, Tinkara and Sivilotti, Paolo and Lemut, Melita Sternad and Trost, Kajetan and Gamero, Amparo and Boekhout, Teun and Butinar, Lorena and Vrhovsek, Urska and Piskur, Jure},
  issn         = {1367-5435},
  keyword      = {Non-conventional yeasts,Alcoholic fermentation,Organoleptic,properties,Carbon metabolism},
  language     = {eng},
  number       = {7},
  pages        = {997--1010},
  publisher    = {Springer},
  series       = {Journal of Industrial Microbiology & Biotechnology},
  title        = {Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla},
  url          = {http://dx.doi.org/10.1007/s10295-015-1620-y},
  volume       = {42},
  year         = {2015},
}