Sequential Non-<i>Saccharomyces</i> and <i>Saccharomyces cerevisiae</i> Fermentations to Reduce the Alcohol Content in Wine
Margarita García | Braulio Esteve-Zarzoso | Juan Mariano Cabellos | Teresa Arroyo
Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with <i>Saccharomyces cerevisiae</i> plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-<i>Saccharomyces</i> strains were assayed in sequential culture with a <i>S. cerevisiae</i> wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-<i>Saccharomyces</i> strains (<i>Wickerhamomyces anomalus</i> 21A-5C, <i>Meyerozyma guilliermondii</i> CLI 1217, and two <i>Metschnikowia pulcherrima</i> (CLI 68 and CLI 460)) studied in sequential combination with <i>S. cerevisiae</i> CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with <i>S. cerevisiae</i>. These sequential fermentations produced wines with between 0.8% (<i>v/v</i>) and 1.3% (<i>v/v</i>) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.
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