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Type: Journal article
Title: Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines
Author: King, E.
Swiegers, J.
Travis, B.
Francis, I.
Bastian, S.
Pretorius, I.
Citation: Journal of Agricultural and Food Chemistry, 2008; 56(22):10829-10837
Publisher: Amer Chemical Soc
Issue Date: 2008
ISSN: 0021-8561
Statement of
Ellena S. King, Jan H. Swiegers, Brooke Travis, I. Leigh Francis, Susan E. P. Bastian and Isak S. Pretorius
Abstract: Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.
Keywords: Wine; yeast; Saccharomyces cerevisiae; coinoculation; mixed culture; aroma; sensory; thiols
RMID: 0020084032
DOI: 10.1021/jf801695h
Appears in Collections:Wine Science publications

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