Influence of Kazachstania spp. on the chemical and sensory profile of red wines
Influence of Kazachstania spp. on the chemical and sensory profile of red wines
We report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory properties. This builds on our previous work which revealed that Kazachstania spp. increased acetate esters in sterilised white wine. In this study Kazachstania spp. were initially evaluated in laboratory-scale fermentations (500 mL) in Merlot must to assess whether similar increases in chemical/volatile compounds would occur. The impact of malolactic fermentation (MLF) by Oenococcus oeni (VP41) on aroma composition was considered and found to reduce ester profiles in Merlot wines. The sensory implications of sequential inoculation with Kazachstania spp., followed by Saccharomyces cerevisiae, were then evaluated in small-lot fermentations (7 kg) of Shiraz must. Fungal diversity was monitored during early fermentation stages and was influenced by the early implantation of Kazachstania spp., followed by the dominance of S. cerevisiae. The effect of MLF in Shiraz wines was inconclusive due to high ethanol levels providing an inhospitable environment for lactic acid bacteria. When compared to S. cerevisiae alone, Kazachstania spp. significantly increased acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz. The Shiraz wines fermented with Kazachstania spp. had higher jammy and red fruit aroma/flavour compared to S. cerevisiae (monoculture) wines. No influence was observed on colour one-year post-bottling. Results from this study show the contribution of Kazachstania spp. to the aroma profile of red wines and demonstrate their potential as starter cultures for improving the aromatic complexity of wines.
Fermentation, Fungal diversity, Kazachstania, Saccharomyces cerevisiae, Wine chemistry, Wine sensory
Lin, Mandy Man Hsi
3bc71e7e-a7b5-4c1e-b460-9cad27691ca7
Boss, Paul K.
a4958f4e-9fa3-4b3b-9be5-f74494167d39
Walker, Michelle E.
5e8a98ce-9e08-409a-99e4-a0b96a490940
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Lin, Mandy Man Hsi
3bc71e7e-a7b5-4c1e-b460-9cad27691ca7
Boss, Paul K.
a4958f4e-9fa3-4b3b-9be5-f74494167d39
Walker, Michelle E.
5e8a98ce-9e08-409a-99e4-a0b96a490940
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Lin, Mandy Man Hsi, Boss, Paul K., Walker, Michelle E., Sumby, Krista M. and Jiranek, Vladimir
(2021)
Influence of Kazachstania spp. on the chemical and sensory profile of red wines.
International Journal of Food Microbiology, 362, [109496].
(doi:10.1016/j.ijfoodmicro.2021.109496).
Abstract
We report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory properties. This builds on our previous work which revealed that Kazachstania spp. increased acetate esters in sterilised white wine. In this study Kazachstania spp. were initially evaluated in laboratory-scale fermentations (500 mL) in Merlot must to assess whether similar increases in chemical/volatile compounds would occur. The impact of malolactic fermentation (MLF) by Oenococcus oeni (VP41) on aroma composition was considered and found to reduce ester profiles in Merlot wines. The sensory implications of sequential inoculation with Kazachstania spp., followed by Saccharomyces cerevisiae, were then evaluated in small-lot fermentations (7 kg) of Shiraz must. Fungal diversity was monitored during early fermentation stages and was influenced by the early implantation of Kazachstania spp., followed by the dominance of S. cerevisiae. The effect of MLF in Shiraz wines was inconclusive due to high ethanol levels providing an inhospitable environment for lactic acid bacteria. When compared to S. cerevisiae alone, Kazachstania spp. significantly increased acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz. The Shiraz wines fermented with Kazachstania spp. had higher jammy and red fruit aroma/flavour compared to S. cerevisiae (monoculture) wines. No influence was observed on colour one-year post-bottling. Results from this study show the contribution of Kazachstania spp. to the aroma profile of red wines and demonstrate their potential as starter cultures for improving the aromatic complexity of wines.
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Accepted/In Press date: 30 November 2021
e-pub ahead of print date: 7 December 2021
Additional Information:
Funding Information:
This project was supported by funding from Wine Australia in partnership with the University of Adelaide [ UA 1803_2.1 ] and funding from The Australian Research Council Training Centre for Innovative Wine Production [ www.ARCwinecentre.org.au ; project number IC70100008 ] which is funded by the Australian Government with additional support from Wine Australia and industry partners.
Publisher Copyright:
© 2021 Elsevier B.V.
Keywords:
Fermentation, Fungal diversity, Kazachstania, Saccharomyces cerevisiae, Wine chemistry, Wine sensory
Identifiers
Local EPrints ID: 482795
URI: http://eprints.soton.ac.uk/id/eprint/482795
ISSN: 0168-1605
PURE UUID: 2bdc403c-86f0-41a7-b971-caf755caef21
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Date deposited: 12 Oct 2023 16:45
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Mandy Man Hsi Lin
Author:
Paul K. Boss
Author:
Michelle E. Walker
Author:
Krista M. Sumby
Author:
Vladimir Jiranek
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