Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
chemical analysis
non-Saccharomyces yeasts
sensory evaluation
storage
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:
Jan 2023
Jan 2023
Historique:
revised:
10
11
2022
received:
09
05
2022
accepted:
22
11
2022
pubmed:
20
12
2022
medline:
14
1
2023
entrez:
19
12
2022
Statut:
ppublish
Résumé
Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinase-producing NSY, with added substrate, that is, pectin. Apple pectin (0 or 0.5 g/L) was added to Merlot and Chardonnay grape musts after inoculation with (a) only Saccharomyces cerevisiae or (b) a three species mixture of NSY; after 3 days, S. cerevisiae was added. Addition of NSY with added pectin resulted in higher concentrations of d-galacturonic acid and glycerol concentration in the wines after 6 months of aging. However, mouthfeel (viscosity or weight) of wines with or without added pectin as determined by a sensory evaluation panel was not altered by the presence of these yeasts. Significant interactions among the yeast utilized, pectin addition, and 6-month aging affected some flavors (solvent) of Merlot, while addition of NSY increased other attributes (cherry) during aging. No sensory differences were perceived among Chardonnay samples due to NSY; however, aging from 6 to 18 months increased the intensity of 40 sensory attributes. Though mouthfeel was not specifically affected, the utilization of NSY may be a useful tool to alter wine quality in Merlot by increasing specific aromas during storage. PRACTICAL APPLICATION: We found that must fermented with pectinase-producing non-Saccharomyces yeasts (NSY) modified the chemical composition of the final young wine. After one additional year of aging, an increase in cherry flavor was observed in Merlot wines made with NSY, which may increase perceived quality. Thus, the use of these pectinase-producing NSY may be a useful tool for winemakers.
Identifiants
pubmed: 36529878
doi: 10.1111/1750-3841.16418
pmc: PMC10107785
doi:
Substances chimiques
Polygalacturonase
EC 3.2.1.15
Pectins
89NA02M4RX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
462-476Subventions
Organisme : USDA National Institute of Food and Agriculture
ID : Hatch project 1016366
Organisme : Washington Wine and Grape Research Fund
Organisme : USDA-ARS
ID : 2072-21000-057-00D
Informations de copyright
© 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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