Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines

Ellena S. King, Jan H. Swiegers, Brooke Travis, I. Leigh Francis, Susan E P Bastian, Isak S. Pretorius

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.

LanguageEnglish
Pages10829-10837
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number22
DOIs
Publication statusPublished - 26 Nov 2008
Externally publishedYes

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Saccharomyces
Wine
Vitis
Vitis vinifera
Yeast
Fermentation
wines
sensory properties
Yeasts
fermentation
yeasts
Chemical analysis
odors
wine yeasts
alcoholic fermentation
vinegars
blended foods
thiols
Sulfhydryl Compounds
Acidity

Cite this

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title = "Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines",
abstract = "Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.",
author = "King, {Ellena S.} and Swiegers, {Jan H.} and Brooke Travis and Francis, {I. Leigh} and Bastian, {Susan E P} and Pretorius, {Isak S.}",
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Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines. / King, Ellena S.; Swiegers, Jan H.; Travis, Brooke; Francis, I. Leigh; Bastian, Susan E P; Pretorius, Isak S.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 22, 26.11.2008, p. 10829-10837.

Research output: Contribution to journalArticleResearchpeer-review

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AU - Travis, Brooke

AU - Francis, I. Leigh

AU - Bastian, Susan E P

AU - Pretorius, Isak S.

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