Abstract
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.
Funder
Agencia Nacional de Investigación y Desarrollo
Subject
Plant Science,Ecology, Evolution, Behavior and Systematics,Microbiology (medical)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献