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Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma... IntroductionWinemaking, specifically grape juice fermentation, is a complicated biochemical process involving the conversion of sugar to alcohol and the production of various secondary metabolites, in which wine yeast play significant roles and are one of the key factors determining wine quality and style. As the primary wine yeast, Saccharomyces cerevisiae has been thoroughly studied in terms of its ecology, physiology, biochemistry and molecular biology and how these are involved in wine production to influence wine chemistry and sensory properties (Pretorius et al. 1999, Fleet 2003, Ribéreau‐Gayon et al. 2006). Specifically, it is responsible for generating yeast‐derived volatiles recognised as secondary aromas, which either enhance aroma complexity and add distinctiveness to certain types of wine or else impart undesired aromas and flavours. The first property is well researched and extensively applied in winemaking in order to bring out the full potential of various grape cultivars.It is clear that fermenting grape must contains a mixture of yeast species other than S. cerevisiae, whether indigenous or inoculated, and that ‘wild’ non‐Saccharomyces yeasts and their impacts are typically numerous. Originally seen as spoilage yeasts responsible for producing a high concentration of negative metabolites such as volatile acids (van der Walt and van Kerken 1959, Rankine 1972), the merits http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

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Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12563
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Abstract

IntroductionWinemaking, specifically grape juice fermentation, is a complicated biochemical process involving the conversion of sugar to alcohol and the production of various secondary metabolites, in which wine yeast play significant roles and are one of the key factors determining wine quality and style. As the primary wine yeast, Saccharomyces cerevisiae has been thoroughly studied in terms of its ecology, physiology, biochemistry and molecular biology and how these are involved in wine production to influence wine chemistry and sensory properties (Pretorius et al. 1999, Fleet 2003, Ribéreau‐Gayon et al. 2006). Specifically, it is responsible for generating yeast‐derived volatiles recognised as secondary aromas, which either enhance aroma complexity and add distinctiveness to certain types of wine or else impart undesired aromas and flavours. The first property is well researched and extensively applied in winemaking in order to bring out the full potential of various grape cultivars.It is clear that fermenting grape must contains a mixture of yeast species other than S. cerevisiae, whether indigenous or inoculated, and that ‘wild’ non‐Saccharomyces yeasts and their impacts are typically numerous. Originally seen as spoilage yeasts responsible for producing a high concentration of negative metabolites such as volatile acids (van der Walt and van Kerken 1959, Rankine 1972), the merits

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2022

Keywords: aroma masking effect; IBMP; non‐ Saccharomyces; sequential inoculation

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