Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
| Autor: | Maret du Toit, Heinrich W. du Plessis, Marieta Van der Rijst, Helene Nieuwoudt, Justin Wallace Hoff, N.P. Jolly |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
sensory evaluation yeasts Plant Science 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Malolactic fermentation Food science volatile compounds Flavor Aroma Oenococcus oeni Wine lcsh:TP500-660 biology Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences biology.organism_classification lcsh:Fermentation industries. Beverages. Alcohol 040401 food science Yeast Lactic acid lactic acid bacteria chemical analyses shiraz Lactobacillus plantarum Food Science |
| Zdroj: | Fermentation, Vol 5, Iss 3, p 64 (2019) Fermentation; Volume 5; Issue 3; Pages: 64 |
| ISSN: | 2311-5637 |
| Popis: | Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine. |
| Databáze: | OpenAIRE |
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