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

Mariana Oliveira Assis, Adriana Pereira Coelho Santos, Carlos Augusto Rosa, Maria Eugênia de Oliveira Mamede

Department of Food Science, Faculty of Pharmacy, Federal University of Bahia, Bahia, Brazil.
Department of Microbiology, Institute of Biology, Federal University of Minas Gerais, Belo Horizonte, Brazil.

DOI: 10.4236/fns.2014.59086                

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.

Keywords

Aroma; Fermentation; Non-Saccharomyces; Saccharomyces cerevisiae Variety Bayanus; Sensory Analysis; Vitis vinifera L.

Conflicts of Interest

The authors declare no conflicts of interest.

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