Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

• Published in: Foods 2018-09, Vol.7 (9), p.147
• Main Authors: Arslan, Ebru, Çelik, Zeynep Dilan, Cabaroğlu, Turgut
• Format: Article
• Language: English
• Subjects: Alcohol; Alcohols; Aroma compounds; autochthonous; Baking yeast; Cultivars; Culture; Esters; Ethanol; Fermentation; Food; Food science; Glycerol; Grapes; Mixed culture; Musts; Narince; Pure culture; Saccharomyces; Saccharomyces cerevisiae; Sensory evaluation; Studies; Torulaspora delbrueckii; Volatile acids; Volatile compounds; Wine; Wineries & vineyards; Wines; Yeast; Yeasts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7090147

The cultivar of Narince is a native white grape variety of , grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous -214 and -1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid⁻liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of -214 and -1088 and a mixture of -214 and -1088 (1:1). The presence of the non- -214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of -214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure -1088. This study confirms the role of in wine aroma and the potential of non- use in winemaking.