Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

• Published in: European food research & technology 2013, Vol.236 (1), p.193-207
• Main Authors: Cordero-Bueso, Gustavo, Esteve-Zarzoso, Braulio, Cabellos, Juan Mariano, Gil-Díaz, Mar, Arroyo, Teresa
• Format: Article
• Language: English
• Subjects: Acidity; Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Chemosensory perception; Enzymes; Ethanol; Fermentation; Food Science; Forestry; Metabolites; Original Paper; Studies; Wineries & vineyards; Wines; Yeast; Yeasts
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-012-1874-9

Non- Saccharomyces yeast species assume an important role in wine flavor. Notwithstanding, the chemical basis for the flavor characteristics of wines from some grape varieties is not yet defined. The value of this work lies in the use of Malvar white grape, an autochthonous variety from Madrid (Spain) winegrowing region to conduct spontaneous fermentations. This is the first time that a comparative characterization of a wide range of non- Saccharomyces species and a comprehensive analysis of these yeast-derived volatiles has been carried out in this grape variety. β-glucosidase and pectinase (polygalacturonase) extracellular activities were tested on agar plates as primary selection criteria among the 504 non- Saccharomyces isolated from Malvar spontaneous fermentations during four consecutive harvests. Analysis of the wines obtained after fermentation using the selected yeast strains indicates that non- Saccharomyces yeasts isolated along the fermentative process seem that could have a positive impact, showing a high variability in the volatile compounds contributing to the organoleptic characteristics of Malvar wines. Torulaspora delbrueckii CLI 918 was defined as the yeast strain with potential interest for its contribution to the aromatic wine profile with flowery and fruity aromas and could be used in mixed starter cultures with Saccharomyces cerevisiae . However, Hanseniaspora guilliermondii increased the volatile acidity and ethyl acetate, but this species along with the genus Pichia and Candida seem to provide a high quantity of extracellular enzymes which may be beneficial in wine making.