Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.
non-Saccharomyces
pectinase
wine
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Dec 2022
Dec 2022
Historique:
revised:
09
09
2022
received:
08
03
2022
accepted:
11
10
2022
pubmed:
12
11
2022
medline:
21
12
2022
entrez:
11
11
2022
Statut:
ppublish
Résumé
This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a mixture of pectinase-producing non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) added to the must prior to alcoholic fermentation conducted by a commercial strain of Saccharomyces cerevisiae. To ensure sufficient substrate was present, varying concentrations of apple pectin (up to 1.25 g/L for red wines and 1.00 g/L for white wine) were added at the start of fermentation. After bottling, trained panelists (n = 10) analyzed these wines for aroma, flavor, taste, and mouthfeel attributes. For both wines, significant interactions were noted between the presence of non-Saccharomyces yeasts and pectin addition which affected pH, titratable acidity, and concentrations of D-galacturonic acid. While no significant sensory differences were observed among the red wines, limited changes were noted for white wines. However, a strong positive correlation was found between the D-galacturonic acid and buttery aroma for Chardonnay and with flavor for Merlot. Increasing D-galacturonic acid concentrations, through utilization of non-Saccharomyces yeasts, may improve the wine quality as a buttery aroma is often associated with high-quality Chardonnay. For both red and white wines, the utilization of these particular non-Saccharomyces yeasts significantly influenced chemical properties but yielded minor sensory changes without any faults. PRACTICAL APPLICATION: With the recent trend to reduce alcohol content in commercial wines, the interest in non-Saccharomyces yeasts has grown. This study showed that the addition of non-Saccharomyces yeasts, perhaps due to their pectinase activity, influenced the chemical characteristics of red and white wines with limited sensory differences, making these yeasts a useful tool for winemakers to modify wine properties.
Identifiants
pubmed: 36357987
doi: 10.1111/1750-3841.16371
doi:
Substances chimiques
galacturonic acid
4JK6RN80GF
Polygalacturonase
EC 3.2.1.15
Ethanol
3K9958V90M
Pectins
89NA02M4RX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
5402-5417Subventions
Organisme : Lallemond Inc.
Organisme : USDA National Institute of Food and Agriculture Hatch
ID : 1016366
Organisme : USDA-ARS research
ID : 2072-21000-057-00D
Informations de copyright
© 2022 Institute of Food Technologists.
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