The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine
The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, B...
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| Format: | Article |
| Language: | English |
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Zadružna Štampa d.d.
2021-10-01
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| Series: | Glasnik Zaštite Bilja |
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| Online Access: | https://hrcak.srce.hr/clanak/406137 |
| _version_ | 1797306647505272832 |
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| author | Iva Babić Ana Jeromel Ana Marija Jagatić Korenika |
| author_facet | Iva Babić Ana Jeromel Ana Marija Jagatić Korenika |
| author_sort | Iva Babić |
| collection | DOAJ |
| description | The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs. |
| first_indexed | 2024-03-08T00:44:54Z |
| format | Article |
| id | doaj.art-2a157824a4be4f7db0d769de76221aee |
| institution | Directory Open Access Journal |
| issn | 0350-9664 2584-3265 |
| language | English |
| last_indexed | 2024-03-08T00:44:54Z |
| publishDate | 2021-10-01 |
| publisher | Zadružna Štampa d.d. |
| record_format | Article |
| series | Glasnik Zaštite Bilja |
| spelling | doaj.art-2a157824a4be4f7db0d769de76221aee2024-02-15T12:02:35ZengZadružna Štampa d.d.Glasnik Zaštite Bilja0350-96642584-32652021-10-014454857The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wineIva Babić 0Ana Jeromel1Ana Marija Jagatić Korenika2https://orcid.org/0000-0002-4539-2605Agronomski fakultet, Sveučilište u Zagrebu, HrvatskaAgronomski fakultet, Sveučilište u Zagrebu, HrvatskaAgronomski fakultet, Sveučilište u Zagrebu, HrvatskaThe aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs.https://hrcak.srce.hr/clanak/406137blaufränkischnon-saccharomyces yeastsphenolicssequential fermentationtotal acidity |
| spellingShingle | Iva Babić Ana Jeromel Ana Marija Jagatić Korenika The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine Glasnik Zaštite Bilja blaufränkisch non-saccharomyces yeasts phenolics sequential fermentation total acidity |
| title | The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine |
| title_full | The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine |
| title_fullStr | The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine |
| title_full_unstemmed | The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine |
| title_short | The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine |
| title_sort | impacts of saccharomyces cerevisiae and lachancea thermotolerans yeast strains on changes in chemical composition of blaufrankisch wine |
| topic | blaufränkisch non-saccharomyces yeasts phenolics sequential fermentation total acidity |
| url | https://hrcak.srce.hr/clanak/406137 |
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