AI Article Synopsis

  • The average ethanol concentration in wine has risen due to consumer demand for riper grape styles, leading to higher sugar and alcohol levels, which can negatively affect flavor complexity.
  • There is a growing interest in developing technologies to produce wines with lower alcohol content for health and economic reasons, with non-Saccharomyces yeasts showing promise in this area.
  • A study found that using the yeast Metschnikowia pulcherrima AWRI1149 in a sequential fermentation with Saccharomyces cerevisiae led to lower ethanol levels in Chardonnay and Shiraz wines while improving certain flavor components.

Article Abstract

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3957604PMC
http://dx.doi.org/10.1128/AEM.03780-13DOI Listing

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