Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

The use of mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae in wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. The effect of sequential inoculation of Wickerhamomyces anomalus (formerly Hansenula anomala) with interesting enologic...

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Bibliographic Details
Published in:European food research & technology 2014-08, Vol.239 (2), p.279-286
Main Authors: Izquierdo Cañas, Pedro M, García-Romero, Esteban, Heras Manso, José M, Fernández-González, Mónica
Format: Article
Language:English
Subjects:
acetates
Acidity
Acids
Agriculture
Analytical Chemistry
Biotechnology
Chemistry
Chemistry and Materials Science
Chemosensory perception
Enzymes
Esters
Fermentation
Food Science
Forestry
glycerol
Hansenula anomala
lactic acid
Metabolites
Monoculture
Organic acids
Original Paper
red wines
Saccharomyces cerevisiae
secondary metabolites
sensory evaluation
Studies
succinic acid
Temperature effects
Vitaceae
Wickerhamomyces anomalus
Wines
Yeast
Yeasts
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Summary:The use of mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae in wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. The effect of sequential inoculation of Wickerhamomyces anomalus (formerly Hansenula anomala) with interesting enological properties in terms of secondary metabolite production and a commercial S. cerevisiae strain in fermentation of non-sterilized red musts from Mazuela variety has been examined. The wines elaborated by sequential inoculation presented higher levels of acetates and ethyl esters, compounds that supply a fruity note, higher levels of lineal alcohols, which are responsible for herbaceous notes and lower concentrations of organic acids, that contribute to increase the aromatic quality, than wines produced by a S. cerevisiae monoculture. Both types of wines were comparable in levels of volatile acidity, glycerol, lactic acid and succinic acid produced. Sensory analysis showed that red wines obtained by mixed fermentations were preferred by 71.5 % of the tasters and were particularly appreciated for its floral and/or fruity notes.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-014-2220-1