Modulating Fermentative, Varietal and Aging Aromas of Wine Using non- Saccharomyces Yeasts in a Sequential Inoculation Approach

The goal of this study is to assess to what extent non-<i>Saccharomyces</i> yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with <i>Saccharomyces cerevisiae</i> (Sc) or with <i>Pichia kluyveri</i> (Pk), <i>Torulaspora delbrueckii</i> (Td) or <i>Lachancea thermotolerans</i> (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 &#176;C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-<i>Saccharomyces</i>: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

Abstract licence: CC BY

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