Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Sofia Dashko; Nerve Zhou; Tinkara Tinta; Paolo Sivilotti; Melita Sternad Lemut; Kajetan Trost; Amparo Gamero; Teun Boekhout; Lorena Butinar; Urska Vrhovsek; Jure Piskur

doi:10.1007/s10295-015-1620-y

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Sofia Dashko, Nerve Zhou, Tinkara Tinta, Paolo Sivilotti, Melita Sternad Lemut, Kajetan Trost, Amparo Gamero, Teun Boekhout, Lorena Butinar, Urska Vrhovsek, Jure Piskur

Research output: Contribution to journal/periodical › Article › Scientific › peer-review

44 Citations (Scopus)

Abstract

Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.

Original language	English
Pages (from-to)	997-1010
Number of pages	14
Journal	Journal of Industrial Microbiology and Biotechnology
Volume	42
Issue number	7
DOIs	https://doi.org/10.1007/s10295-015-1620-y
Publication status	Published - Jul 2015

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title = "Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla",

abstract = "Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.",

author = "Sofia Dashko and Nerve Zhou and Tinkara Tinta and Paolo Sivilotti and Lemut, {Melita Sternad} and Kajetan Trost and Amparo Gamero and Teun Boekhout and Lorena Butinar and Urska Vrhovsek and Jure Piskur",

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doi = "10.1007/s10295-015-1620-y",

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AU - Dashko, Sofia

AU - Zhou, Nerve

AU - Tinta, Tinkara

AU - Sivilotti, Paolo

AU - Lemut, Melita Sternad

AU - Trost, Kajetan

AU - Gamero, Amparo

AU - Boekhout, Teun

AU - Butinar, Lorena

AU - Vrhovsek, Urska

AU - Piskur, Jure

PY - 2015/7

Y1 - 2015/7

N2 - Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.

AB - Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefficient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that significantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.

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DO - 10.1007/s10295-015-1620-y

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EP - 1010

JO - Journal of Industrial Microbiology and Biotechnology

JF - Journal of Industrial Microbiology and Biotechnology

IS - 7

ER -

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

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