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

    Onderzoeksoutput: Bijdrage aan wetenschappelijk tijdschrift/periodieke uitgaveArtikelWetenschappelijkpeer review


    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.

    Originele taal-2Engels
    Pagina's (van-tot)997-1010
    Aantal pagina's14
    TijdschriftJournal of Industrial Microbiology and Biotechnology
    Nummer van het tijdschrift7
    StatusGepubliceerd - jul 2015


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