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 properties in Sauvignon Blanc wines during fermentation
Background and aims: 3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines.
Methods and results: as a potential postharvest remediation strategy, 11 strains of non-Saccharomyces were evaluated through fermentation of juices containing IBMP. Wines fermented with Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii and Candida krusei were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.
Conclusions: in mixed fermentation, in which Saccharomyces cerevisiae yeast strain EC1118 was sequentially inoculated, several non-Saccharomyces yeast strains differentially masked the perception of IBMP.
Significance of the study: the selective use of non-Saccharomyces yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.
aroma masking effect, IBMP, non-Saccharomyces, sequential inoculation
607-620
Li, J. C.
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Wilkinson, K.L.
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Ford, C.M.
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Jiranek, V.
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Li, J. C.
d7ba8c0c-8ad4-43e3-9c80-172d8ab0158a
Wilkinson, K.L.
934a2c59-b9de-4b2f-b954-11a5b0b14141
Ford, C.M.
bf533199-2ae7-45ae-a7e4-b1db25ea0404
Jiranek, V.
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Li, J. C., Wilkinson, K.L., Ford, C.M. and Jiranek, V.
(2022)
Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation.
Australian Journal of Grape and Wine Research, 28 (4), .
(doi:10.1111/ajgw.12563).
Abstract
Background and aims: 3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines.
Methods and results: as a potential postharvest remediation strategy, 11 strains of non-Saccharomyces were evaluated through fermentation of juices containing IBMP. Wines fermented with Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii and Candida krusei were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.
Conclusions: in mixed fermentation, in which Saccharomyces cerevisiae yeast strain EC1118 was sequentially inoculated, several non-Saccharomyces yeast strains differentially masked the perception of IBMP.
Significance of the study: the selective use of non-Saccharomyces yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.
Text
Aust J Grape and Wine Res - 2022 - Li - Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine
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Accepted/In Press date: 16 May 2022
e-pub ahead of print date: 1 August 2022
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The authors would like to acknowledge from the assistance of Dr Renata Ristic for sensory analysis, and Dr Paul Boss, Sue Maffei, Xingchen Wang and Nick Van Holst for instrumental analysis. The authors would also like to thank Mr Andrew Todd for providing Sauvignon Blanc grapes for this research. J.-Chen Li was supported by joint scholarships from the China Scholarship Council (201606350214) and The University of Adelaide. Open access publishing facilitated by The University of Adelaide, as part of the Wiley - The University of Adelaide agreement via the Council of Australian University Librarians.
Keywords:
aroma masking effect, IBMP, non-Saccharomyces, sequential inoculation
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Local EPrints ID: 482816
URI: http://eprints.soton.ac.uk/id/eprint/482816
ISSN: 1322-7130
PURE UUID: 0c612d05-8c6f-40c9-89c3-3f26be0bc4c1
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Date deposited: 12 Oct 2023 16:49
Last modified: 18 Mar 2024 04:12
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Author:
J. C. Li
Author:
K.L. Wilkinson
Author:
C.M. Ford
Author:
V. Jiranek
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