skip to main content
OSTI.GOV title logo U.S. Department of Energy
Office of Scientific and Technical Information

Title: Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

Abstract

Saccharomyces cerevisiae is the main driver of alcoholic fermentation. It is typically inoculated at high levels to ensure successful implantation as well as reduce the risks of stuck fermentations and off-flavor production. However, winemakers have found that wines produced with only S. cerevisiae can be lacking in complexity compared to fermentations where non-Saccharomyces yeasts are more active. This paper sought to understand the early fermentation characteristics of Kazachstania gamospora, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces kombuchaensis in both Sauvignon blanc and Syrah musts. S. cerevisiae was used as a control. Solid-phase microextraction coupled to GC–MS was used to evaluate the musts once they reached 2% ethanol concentration. The method targeted 90 different compounds known to occur in wine and/or be produced by yeast during fermentation. For the first time, K. gamospora and Z. kombuchaensis have been studied in the context of wine. While the other yeasts are commercially available starter cultures, they have never been profiled this extensively. Analysis showed that each yeast profile was unique and different based on the must. Finally, the non-Saccharomyces yeasts produced lower concentrations of esters, alcohols and terpenes with the exception of K. gamospora which produced more total esters than the control.

Authors:
 [1];  [2];  [3];  [4];  [5];  [2];  [5];  [2]
  1. Fondazione Edmund Mach (FEM), San Michele all'Adige (Italy). Research and Innovation Centre. Dept. of Food Quality and Nutrition; Stellenbosch Univ. (South Africa). Inst. for Wine Biotechnology. Dept. of Viticulture and Oenology
  2. Fondazione Edmund Mach (FEM), San Michele all'Adige (Italy). Research and Innovation Centre. Dept. of Food Quality and Nutrition
  3. Stellenbosch Univ. (South Africa). Inst. for Wine Biotechnology. Dept. of Viticulture and Oenology; Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States). Biosciences Division
  4. Stellenbosch Univ. (South Africa). Inst. for Wine Biotechnology. Dept. of Viticulture and Oenology; Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States). Biosciences Division; Univ. of Tennessee, Knoxville, TN (United States). Bredesen Center for Interdisciplinary Research and Graduate Education
  5. Stellenbosch Univ. (South Africa). Inst. for Wine Biotechnology. Dept. of Viticulture and Oenology
Publication Date:
Research Org.:
Stellenbosch Univ. (South Africa); Fondazione Edmund Mach (FEM), San Michele all'Adige (Italy)
Sponsoring Org.:
USDOE; South African National Research Foundation (NRF); Technology and Human Resources for Industry Programme (THRIP) (South Africa); Wine Industry Network for Expertise and Technology (Winetech) (South Africa); Fondazione Edmund Mach (FEM) (Italy)
OSTI Identifier:
1339389
Resource Type:
Journal Article
Journal Name:
Lebensmittel-Wissenschaft + Technologie
Additional Journal Information:
Journal Volume: 64; Journal Issue: 1; Journal ID: ISSN 0023-6438
Publisher:
Elsevier
Country of Publication:
United States
Language:
English
Subject:
60 APPLIED LIFE SCIENCES; 37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY; Non-Saccharomyces yeasts; Kazachstania gamospora; Zygosaccharomyces kombuchaensis; SPME-GC-MS; Wine

Citation Formats

Beckner Whitener, Margaret E., Carlin, Silvia, Jacobson, Dan, Weighill, Deborah, Divol, Benoit, Conterno, Lorenza, Du Toit, Maret, and Vrhovsek, Urska. Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach. United States: N. p., 2015. Web. doi:10.1016/j.lwt.2015.05.018.
Beckner Whitener, Margaret E., Carlin, Silvia, Jacobson, Dan, Weighill, Deborah, Divol, Benoit, Conterno, Lorenza, Du Toit, Maret, & Vrhovsek, Urska. Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach. United States. doi:10.1016/j.lwt.2015.05.018.
Beckner Whitener, Margaret E., Carlin, Silvia, Jacobson, Dan, Weighill, Deborah, Divol, Benoit, Conterno, Lorenza, Du Toit, Maret, and Vrhovsek, Urska. Tue . "Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach". United States. doi:10.1016/j.lwt.2015.05.018.
@article{osti_1339389,
title = {Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach},
author = {Beckner Whitener, Margaret E. and Carlin, Silvia and Jacobson, Dan and Weighill, Deborah and Divol, Benoit and Conterno, Lorenza and Du Toit, Maret and Vrhovsek, Urska},
abstractNote = {Saccharomyces cerevisiae is the main driver of alcoholic fermentation. It is typically inoculated at high levels to ensure successful implantation as well as reduce the risks of stuck fermentations and off-flavor production. However, winemakers have found that wines produced with only S. cerevisiae can be lacking in complexity compared to fermentations where non-Saccharomyces yeasts are more active. This paper sought to understand the early fermentation characteristics of Kazachstania gamospora, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces kombuchaensis in both Sauvignon blanc and Syrah musts. S. cerevisiae was used as a control. Solid-phase microextraction coupled to GC–MS was used to evaluate the musts once they reached 2% ethanol concentration. The method targeted 90 different compounds known to occur in wine and/or be produced by yeast during fermentation. For the first time, K. gamospora and Z. kombuchaensis have been studied in the context of wine. While the other yeasts are commercially available starter cultures, they have never been profiled this extensively. Analysis showed that each yeast profile was unique and different based on the must. Finally, the non-Saccharomyces yeasts produced lower concentrations of esters, alcohols and terpenes with the exception of K. gamospora which produced more total esters than the control.},
doi = {10.1016/j.lwt.2015.05.018},
journal = {Lebensmittel-Wissenschaft + Technologie},
issn = {0023-6438},
number = 1,
volume = 64,
place = {United States},
year = {2015},
month = {5}
}