Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties
The study and use of non-<i>Saccharomyces</i> yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of <i>Metschnikowia pulcherrima</i&g...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/5/3/59 |
| _version_ | 1811282125691813888 |
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| author | Filomena L. Duarte Ricardo Egipto M. Margarida Baleiras-Couto |
| author_facet | Filomena L. Duarte Ricardo Egipto M. Margarida Baleiras-Couto |
| author_sort | Filomena L. Duarte |
| collection | DOAJ |
| description | The study and use of non-<i>Saccharomyces</i> yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of <i>Metschnikowia pulcherrima</i>, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of <i>M. pulcherrima</i> at time zero and addition of <i>Saccharomyces cerevisiae</i> after 24 h, and a control using only <i>S. cerevisiae</i> at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. <i>M. pulcherrima</i> in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-<i>Saccharomyces</i> yeasts. |
| first_indexed | 2024-04-13T01:46:04Z |
| format | Article |
| id | doaj.art-1c4063fbadba416c9881857ece10ada6 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-13T01:46:04Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-1c4063fbadba416c9881857ece10ada62022-12-22T03:08:00ZengMDPI AGFermentation2311-56372019-07-01535910.3390/fermentation5030059fermentation5030059Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape VarietiesFilomena L. Duarte0Ricardo Egipto1M. Margarida Baleiras-Couto2Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, PortugalInstituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, PortugalInstituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, PortugalThe study and use of non-<i>Saccharomyces</i> yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of <i>Metschnikowia pulcherrima</i>, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of <i>M. pulcherrima</i> at time zero and addition of <i>Saccharomyces cerevisiae</i> after 24 h, and a control using only <i>S. cerevisiae</i> at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. <i>M. pulcherrima</i> in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-<i>Saccharomyces</i> yeasts.https://www.mdpi.com/2311-5637/5/3/59mixed fermentations<i>Metschnikowia pulcherrima</i>winegrape varietysensory analysis |
| spellingShingle | Filomena L. Duarte Ricardo Egipto M. Margarida Baleiras-Couto Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties Fermentation mixed fermentations <i>Metschnikowia pulcherrima</i> wine grape variety sensory analysis |
| title | Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties |
| title_full | Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties |
| title_fullStr | Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties |
| title_full_unstemmed | Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties |
| title_short | Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties |
| title_sort | mixed fermentation with i metschnikowia pulcherrima i using different grape varieties |
| topic | mixed fermentations <i>Metschnikowia pulcherrima</i> wine grape variety sensory analysis |
| url | https://www.mdpi.com/2311-5637/5/3/59 |
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