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Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
Int J Food Microbiol. 2017 Jul 03; 252:1-9.IJ

Abstract

Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.

Authors+Show Affiliations

The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia. Electronic address: Cristian.Varela@awri.com.au.The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28436828

Citation

Varela, C, et al. "Sensory Profile and Volatile Aroma Composition of Reduced Alcohol Merlot Wines Fermented With Metschnikowia Pulcherrima and Saccharomyces Uvarum." International Journal of Food Microbiology, vol. 252, 2017, pp. 1-9.
Varela C, Barker A, Tran T, et al. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. Int J Food Microbiol. 2017;252:1-9.
Varela, C., Barker, A., Tran, T., Borneman, A., & Curtin, C. (2017). Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. International Journal of Food Microbiology, 252, 1-9. https://doi.org/10.1016/j.ijfoodmicro.2017.04.002
Varela C, et al. Sensory Profile and Volatile Aroma Composition of Reduced Alcohol Merlot Wines Fermented With Metschnikowia Pulcherrima and Saccharomyces Uvarum. Int J Food Microbiol. 2017 Jul 3;252:1-9. PubMed PMID: 28436828.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. AU - Varela,C, AU - Barker,A, AU - Tran,T, AU - Borneman,A, AU - Curtin,C, Y1 - 2017/04/12/ PY - 2017/03/02/received PY - 2017/04/11/revised PY - 2017/04/11/accepted PY - 2017/4/25/pubmed PY - 2017/10/4/medline PY - 2017/4/25/entrez KW - Flavour KW - Low alcohol KW - Metagenomics KW - Non-Saccharomyces KW - Wine KW - Yeast SP - 1 EP - 9 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 252 N2 - Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/28436828/Sensory_profile_and_volatile_aroma_composition_of_reduced_alcohol_Merlot_wines_fermented_with_Metschnikowia_pulcherrima_and_Saccharomyces_uvarum_ DB - PRIME DP - Unbound Medicine ER -