Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine
Author(s)
Date Issued
2018
Type
article
Volume
24
Issue
24
Start Page
267
End Page
274
ISSN
13227130
17550238
Abstract
Background and Aims: This study evaluated the impact of pre-fermentative cold maceration (PCM), in the presence of
two non-Saccharomyces yeasts, Metschnikowia pulcherrima MP 346 and Metschnikowia fructicola MF 98-3, and of a commercial
pectic enzyme, on fermentation kinetics and on the volatile composition of a Sangiovese red wine.
Methods and Results: Sangiovese grape must was inoculated with MP 346 or MF 98-3 or treated with a pectic enzyme
preparation during PCM, at 5 C for 24 or 72 h. A Control wine was produced by a pure culture of Saccharomyces cerevisiae.
Both non-Saccharomyces strains affected the initial yeast population dynamics and the persistence of S. cerevisiae at the end of
malolactic fermentation. Irrespective of the duration of PCM, the inoculum of Metschnikowia strains did not influence the rate
of sugar consumption or the kinetics of malolactic fermentation. The volatile composition of the final wines was evaluated
with solid-phase extraction, followed by GC/MS. The concentration of some terpenes and C13-norisoprenoids, nerol, gera niol, 8-hydroxy-linalool (cis) and 3-oxo-α-ionol, and of some esters, isoamyl lactate and ethyl isoamyl succinate, was higher
in wines inoculated with Metschnikowia strains than in the Control and wine treated with pectic enzyme.
Conclusions: Metschnikowia yeast strains MP 346 and MF 98-3 affect wine volatile composition.
Significance of the Study: This study shows for the first time that an inoculum of Metschnikowia strains MP 346 and MF
98-3 during PCM is effective in modulating the volatile composition of a Sangiovese red wine.
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Cold pre-fermentative maceration in presence of non-Saccharomyces strains: effect on 2 fermentation behavior and volatile composition of a red wine
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Conference(s)
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH