Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Blog Article

The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S.cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial.Standard oenological parameters, volatile composition and sensory profiles of wines were investigated.

Wines produced with non-Saccharomyces Clamp yeasts had lower alcohol and glycerol levels than wines produced with S.cerevisiae only.Malolactic fermentation also completed faster in these wines.Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S.

cerevisiae only.The Matières/Consommables DIY Candida zemplinina and the one L.thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF.Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment.

Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines.Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.