The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines
Interest in the use of non-<i>Saccharomyces</i> yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/9/2628 |
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| author | Monika Cioch-Skoneczny Michał Grabowski Paweł Satora Szymon Skoneczny Krystian Klimczak |
| author_facet | Monika Cioch-Skoneczny Michał Grabowski Paweł Satora Szymon Skoneczny Krystian Klimczak |
| author_sort | Monika Cioch-Skoneczny |
| collection | DOAJ |
| description | Interest in the use of non-<i>Saccharomyces</i> yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of <i>Saccharomyces cerevisiae</i> MH020215 (Sc), <i>Zygosaccharomyces bailii</i> 749 (Zb) and <i>Metschnikowia pulcherrima</i> MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with <i>M. pulcherrima</i> MG070690, both in monoculture and in mixed cultures. The monocultures of <i>M. pulcherrima</i> MG070690 (Mp) compared with <i>Z. bailli</i> 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate. |
| first_indexed | 2024-03-10T11:48:11Z |
| format | Article |
| id | doaj.art-709a00c9705e483e93975ed60d2c01b6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T11:48:11Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-709a00c9705e483e93975ed60d2c01b62023-11-21T17:55:39ZengMDPI AGMolecules1420-30492021-04-01269262810.3390/molecules26092628The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape WinesMonika Cioch-Skoneczny0Michał Grabowski1Paweł Satora2Szymon Skoneczny3Krystian Klimczak4Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Chemical and Process Engineering, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, PolandInterest in the use of non-<i>Saccharomyces</i> yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of <i>Saccharomyces cerevisiae</i> MH020215 (Sc), <i>Zygosaccharomyces bailii</i> 749 (Zb) and <i>Metschnikowia pulcherrima</i> MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with <i>M. pulcherrima</i> MG070690, both in monoculture and in mixed cultures. The monocultures of <i>M. pulcherrima</i> MG070690 (Mp) compared with <i>Z. bailli</i> 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate.https://www.mdpi.com/1420-3049/26/9/2628non-<i>Saccharomyces</i> yeastmixed culturesbiological deacidificationvolatile compoundsorganic acids |
| spellingShingle | Monika Cioch-Skoneczny Michał Grabowski Paweł Satora Szymon Skoneczny Krystian Klimczak The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines Molecules non-<i>Saccharomyces</i> yeast mixed cultures biological deacidification volatile compounds organic acids |
| title | The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines |
| title_full | The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines |
| title_fullStr | The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines |
| title_full_unstemmed | The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines |
| title_short | The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines |
| title_sort | use of yeast mixed cultures for deacidification and improvement of the composition of cold climate grape wines |
| topic | non-<i>Saccharomyces</i> yeast mixed cultures biological deacidification volatile compounds organic acids |
| url | https://www.mdpi.com/1420-3049/26/9/2628 |
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