TY - JOUR
T1 - Impact of sequential co-culture fermentations on flavour characters of Solaris wines
AU - Liu, Jing
AU - Arneborg, Nils
AU - Toldam-Andersen, Torben Bo
AU - Zhang, Shujuan
AU - Petersen, Mikael Agerlin
AU - Bredie, Wender
PY - 2017/3/1
Y1 - 2017/3/1
N2 - Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.
AB - Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.
KW - Cool-climate grape cultivar
KW - Non-Saccharomyces
KW - Sensory evaluation
KW - Sequential fermentation
KW - Volatile compounds
KW - White wine
U2 - 10.1007/s00217-016-2757-2
DO - 10.1007/s00217-016-2757-2
M3 - Journal article
AN - SCOPUS:84981287107
SN - 1438-2377
VL - 243
SP - 437
EP - 445
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 3
ER -
