Exploring <i>Metschnikowia pulcherrima</i> as a Co-Fermenter with <i>Saccharomyces cerevisiae</i>: Influence on Wine Aroma during Fermentation and Ageing
2024
Lesly L. Torres-Díaz | Rebeca Murillo-Peña | Miquel Iribarren | Itziar Sáenz de Urturi | Sandra Marín-San Román | Miriam González-Lázaro | Eva P. Pérez-Álvarez | Teresa Garde-Cerdán
Non-<i>Saccharomyces</i> yeasts, particularly <i>Metschnikowia pulcherrima</i>, are considered alternatives to SO<sub>2</sub> in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and the concentration and mode of application with <i>Saccharomyces cerevisiae</i> strains (whether pure or used in mixed/sequential co-fermentation). This study assessed the aroma in red wines produced with <i>S. cerevisiae</i> (Sc) and <i>M. pulcherrima</i> (Mp, non-Sc), incorporating variations in the method of addition and the inclusion or exclusion of SO<sub>2</sub>. The enological parameters of the wines were slightly affected. Volatile compounds were analysed in the wines through gas chromatography–mass spectrometry (GC-MS) at three moments: at the end of malolactic fermentation (MLF) and after 6 and 9 months of bottle ageing. Sequential fermentation of Sc and Mp reduced the concentration of most identified alcohols and acids, which is favourable, as these compounds can yield undesirable aromas at high concentrations. Regardless of the yeast mixture and Mp dose, a majority of the acetate esters and ethyl esters were quantified at concentrations above their perception thresholds, thus enhancing the sensory quality of the wines. Sensory analysis of wines showed generally positive evaluations. Using non-<i>Saccharomyces</i> as an alternative to SO<sub>2</sub> improves the aromatic profile of wines.
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