Share This Article:

Impact of a Non-Saccharomyces Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Abstract Full-Text HTML XML Download Download as PDF (Size:664KB) PP. 759-769
DOI: 10.4236/fns.2014.59086    5,432 Downloads   6,732 Views   Citations

ABSTRACT

The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in the “São Francisco Valley” region (Brazil), as well as evaluating the cell growth of these indigenous yeasts during the fermentation of grape musts and their contribution to the improvement of wine aroma. The Chenin Blanc grape must fermented by H. opuntiae presented higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples that showed higher acceptance means also receiving higher scores for purchasing intention, corresponding to the concepts of “definitely would buy” and “probably would buy”. The present study suggests that the fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces cerevisiae, positively influenced the sensory qualities of the wines and showed greater potential to increase the aroma of the musts and to develop specific wine styles.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Assis, M. , Santos, A. , Rosa, C. and Mamede, M. (2014) Impact of a Non-Saccharomyces Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma. Food and Nutrition Sciences, 5, 759-769. doi: 10.4236/fns.2014.59086.

References

[1] Mello, L.M.R. (2013) Brazilian Viticulture: Panorama 2012. Comunicado Técnico, 137. Embrapa Uva e Vinho, Bento Goncalves. http://www.cnpuv.embrapa.br/publica/comunicado/cot137.pdf
[2] Bisson, L.F., Waterhouse, A.L., Ebeler, S.E.M., Walker, A. and Lapsley, J.T. (2002) The Present and Future of the International Wine Industry. Nature—International Weekly Journal of Science, 418, 696-699.
[3] Pretorius, I.S. and Hoj, P.B. (2005) Grape and Wine Biotechnology: Challenges, Opportunities and Potential Benefits. Australian Journal Grape Wine Research, 11, 83-108.
http://dx.doi.org/10.1111/j.1755-0238.2005.tb00281.x
[4] Bernabéu, R., Brugarolas, M., Martínez-Carrasco, L. and Díaz, M. (2008) Wine Origin and Organic Elaboration, Differentiating Strategies in Traditional Producing Countries. British Food Journal, 110, 174-188.
http://dx.doi.org/10.1108/00070700810849899
[5] Fleet, G.H. (2008) Wine Yeasts for the Future. FEMS Yeast Research, 8, 979-995.
http://dx.doi.org/10.1111/j.1567-1364.2008.00427.x
[6] Fleet, G.H. (2003) Yeast Interactions and Wine Flavor. International Journal of Food Microbiology, 86, 11-22.
http://dx.doi.org/10.1016/S0168-1605(03)00245-9
[7] Fleet, G.H. and Heard, G.M. (1993) Yeast-Growth during Fermentation. In: Fleet, G.H., Ed., Harwood Academic, Wine, Microbiology and Biotechnology, Lausanne, 27-54.
[8] Rementeria, A., Rodriguez, J.A., Cadaval, A., Amenabar, R., Muguruza, J.R., Hernando, F.L. and Sevilla, M.J. (2003) Yeast Associated with Spontaneous Fermentations of White Wines from the “Txakoli de Bizkaia” Region (Basque Country, North Spain). International Journal of Food Microbiology, 86, 201-207.
http://dx.doi.org/10.1016/S0168-1605(03)00289-7
[9] Combina, M., Mercado, P., Borgo, A.E., Jofré, V., Ganga, A., Martinez, C. and Catarina, C. (2005) Yeasts Associated to Malbec Grape Berries from Mendoza, Argentina. Journal of Applied Microbiology, 98, 1055-1061.
http://dx.doi.org/10.1111/j.1365-2672.2005.02540.x
[10] Maro, E.D., Ercolini, D. and Coppola, S. (2007) Yeast Dynamics during Spontaneous Wine Fermentation of the Catalenesca Grape. International Journal of Food Microbiology, 117, 201-210.
http://dx.doi.org/10.1016/j.ijfoodmicro.2007.04.007
[11] Sun, H., Ma, H., Hao, M., Pretorius, I.S. and Chen, S. (2009) Identification of Yeast Population Dynamics of Spontaneous Fermentation in Beijing Wine Region, China. Annals of Microbiology, 59, 69-76.
http://dx.doi.org/10.1007/BF03175601
[12] Li, S.S., Cheng, C., Li, Z., Chen, J.Y., Yan, B., Han, B.Z. and Reeves, M. (2010) Yeast Species Associated with Wine Grapes in China. International Journal of Food Microbiology, 138, 85-90.
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.01.009
[13] Egli, C.M., Edinger, W.D., Mitrakul, C.M. and Henick-Kling, T. (1998) Dynamics of Indigenous and Inoculated Yeast Populations and Their Effect on the Sensory Character of Riesling and Chardonnay Wines. Journal of Applied Microbiology, 85, 779-789. http://dx.doi.org/10.1046/j.1365-2672.1998.00521.x
[14] Romano, P., Fiore, C., Paraggio, M., Caruso, M. and Capece, A. (2003) Function of Yeast Species and Strains in Wine Flavor. International Journal of Food Microbiology, 86, 169-180. http://dx.doi.org/10.1016/S0168-1605(03)00290-3
[15] Mamede, M.E.O., Cardello, H.M.A.B. and Pastore, G.M. (2005) Evaluation of an Aroma Similar to That of Sparkling Wine: Sensory and Gas Chromatography Analyses of Fermented Grape Musts. Food Chemistry, 89, 63-68.
http://dx.doi.org/10.1016/j.foodchem.2004.02.012
[16] Silva, P.C., Correia, R.C. and Soares, J.M. (2009) Historical and Socio Economic Importance. In: Soares, J.M. and Souza, P.C., Eds., Embrapa Semi-árido, A Vitivinicultura No Semiárido Brasileiro, Petrolina, 19-34.
[17] Malherbe, S., Menichelli, E., Du Toit, M., Tredoux, A., Muller, N., Naes, T. and Nieuwoudt, H. (2013) The Relationships between Consumer Liking, Sensory and Chemical Attributes of Vitis vinifera L. cv. Pinotage Wines Elaborated with Different Oenococcus oeni Starter Cultures. Journal of the Science of Food Agriculture, 93, 2829-2840.
http://dx.doi.org/10.1002/jsfa.6115
[18] Assis, M.O., Mamede, M.E.O., Guimarces, A.G., Santos, L.S. and Rosa, C.A. (2012) Yeasts Isolated from Vitis vinífera L. Grapes Yeasts of Equatorial Region. Instituto Adolfo Lutz, 71, 718-722.
[19] kurtzman, C.P., Fell, J.W. and Boekhout, J. (2011) The Yeasts, a Taxonomic Study. Elsevier, San Diego.
[20] Stone, H. andSidel, J.L. (2004) Descriptive Analysis. In: Stone, H. and Sidel, J.L., Eds., Academic Press, Sensory Evaluation Practices, Waltham, 215-235. http://dx.doi.org/10.1016/B978-012672690-9/50010-X
[21] Ough, C.S. and Amerine, M.A. (1988) Methods Analysis of Musts and Wines. John Wiley and Sons, New York.
[22] Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. (1996) Yeast and Biochemistry of Ethanol Fermentation. In: Boulton, R.B., Ed., Principles and Practices of Winemaking, Aspen Publishers, Inc., Gaithersburg, 139-172.
[23] Heard, G.M. and Fleet, G.H. (1988) The Effects of Temperature and pH on the Growth of Yeast Species during the Fermentation of Grape Juice. Journal of Applied Microbiology, 65, 23-28.
[24] Jackson, R.S. (2008) Wine Science: Principles, Practice, Perception. Academic Press, San Diego.
[25] Mandelli, F. and Zanus, M.C. (2009) O clima e a safra vinícola. In: Guerra, C.C., Mandelli, F., Tornietto, J.M., Zanus, C. and Camargo, U.A., Eds., Embrapa, Conhecendo o essencial sobre uvas e vinhos, Bento Goncalves, 31-34.
[26] Bisson, L.F. (1999) Stuck and Sluggish Fermentations. American Journal of Enology and Viticulture, 50, 107-119.
[27] Berovic, M., Mavrin, J., Wondra, M., Kosmerl, T. and Bavcar, D. (2003) Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must. Food Technology and Biotechnology, 41, 353-359.
[28] Serra, A., Strehaiano, P. and Taillandier, P. (2005) Influence of Temperature and pH on Saccharomyces bayanus var. uvarum Growth; Impact of a Wine Yeast Interspecific Hybridization on These Parameters. International Journal of Food Microbiology, 104, 257-265.
http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.006
[29] Ribérerau-Gayon, P., Dubourdieu, D., Doneché, B. and Lonvaund, A. (2006) Handbook of Enology—The Microbiology of Wine and Vinifications. Wiley, Chichester.
[30] Accessed on March 17, 2014.
http://www.cnpuv.embrapa.br/publica/sprod/VinhoMoscatelEspumante/legislacao.htm
[31] Mamede, M.E.O. and Pastore, G.M. (2004) Evaluation of the Major Compounds Formed during Grape Must Fermentation by Yeast Isolated From “Serra Gaúcha” (RS) Region. Ciência e Tecnologia de Alimentos, 24, 453-458.
http://dx.doi.org/10.1590/S0101-20612004000300026
[32] Cortés, S., Salgado, J.M., Rivas, B., Torrado, A.M. and Domínguez, J.M. (2010) Fermentation Kinetics and Chemical Characterisation of vino tostado, a Traditional Sweet Wine from Galicia (NW Spain). Journal of the Science of Food and Agriculture, 90, 121-131. http://dx.doi.org/10.1002/jsfa.3794
[33] Zamora, F. (2009) Biochemistry of Alcoholic Fermentation. In: Moreno, M.V.A. and Polo, M.C., Eds., Wine Chemistry and Biochemistry, Springer Science, New York, 3-26.
[34] Sener, F., Cambas, A. and Unal, M.U. (2007) The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species. Turkish Journal of Agriculture and Forestry, 31, 349-354.
[35] King, E.S., Kievt, R.L., Curtin, C., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P. and Francis, I.L. (2010) The Effect of Multiple Yeasts Co-Inoculation on Sauvignon Blanc Wine Aroma Composition, Sensory Properties and Consumer Preference. Food chemistry, 122, 618-626.
http://dx.doi.org/10.1016/j.foodchem.2010.03.021
[36] Molina, A.M., Swiegeres, J.H., Varela, C., Pretorius, I.S. and Agosin, E. (2007) Influence of Wine Fermentation Temperature on the Synthesis of Yeast-Derived Volatile Aroma Compounds. Applied Microbiology and Biotechnology, 77, 675-687. http://dx.doi.org/10.1007/s00253-007-1194-3
[37] Jemec, K.P., Cadez, N., Zagorc, T., Bubic, V., Zupec, A. and Raspor, P. (2001) Yeast Population Dynamics in Five Spontaneous Fermentations of Malvasia Must. Food Microbiology, 18, 247-259.
http://dx.doi.org/10.1006/fmic.2001.0396
[38] Jolly, N.P., Augustyn, O.P.H. and Pretorius, I.S. (2006) The Role and Use of Non-Saccharomyces Yeasts in Wine Production. South African Journal for Enology and Viticulture, 27, 15-39.
[39] Ciani, M., Comitini, F., Mannazzu, I. and Domizio, P. (2010) Controlled Mixed Culture Fermentation: A New Perspective on the Use of Non-Saccharomyces Yeasts in Winemaking. FEMS Yeast Research, 10, 123-133.
http://dx.doi.org/10.1111/j.1567-1364.2009.00579.x
[40] García, V., Vásquez, H., Fonseca, F., Manzanares, P., Viana, F., Martínez, C. and Ganga, M.A. (2010) Effects of Using Mixed Wine Yeast Cultures in the Production of Chardonnay Wines. Revista Argentina de Microbiologia, 42, 226-229.

  
comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.