Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

Margaret E. Beckner Whitener; Silvia Carlin; Dan Jacobson; Deborah Weighill; Benoit Divol; Lorenza Conterno; Maret Du Toit; Urska Vrhovsek

doi:10.1016/j.lwt.2015.05.018

Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

Margaret E. Beckner Whitener, Silvia Carlin, Dan Jacobson, Deborah Weighill, Benoit Divol, Lorenza Conterno, Maret Du Toit, Urska Vrhovsek

Computational and Predictive Biology

Research output: Contribution to journal › Article › peer-review

71 Scopus citations

Abstract

Saccharomyces cerevisiae is the main driver of alcoholic fermentation. It is typically inoculated at high levels to ensure successful implantation as well as reduce the risks of stuck fermentations and off-flavor production. However, winemakers have found that wines produced with only S. cerevisiae can be lacking in complexity compared to fermentations where non-. Saccharomyces yeasts are more active. This study sought to understand the early fermentation characteristics of Kazachstania gamospora, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces kombuchaensis in both Sauvignon blanc and Syrah musts. S. cerevisiae was used as a control. Solid-phase microextraction coupled to GC-MS was used to evaluate the musts once they reached 2% ethanol concentration. The method targeted 90 different compounds known to occur in wine and/or be produced by yeast during fermentation. For the first time, K. gamospora and Z. kombuchaensis have been studied in the context of wine. While the other yeasts are commercially available starter cultures, they have never been profiled this extensively. Analysis showed that each yeast profile was unique and different based on the must. The non-S. accharomyces yeasts produced lower concentrations of esters, alcohols and terpenes with the exception of K. gamospora which produced more total esters than the control.

Original language	English
Pages (from-to)	412-422
Number of pages	11
Journal	LWT
Volume	64
Issue number	1
DOIs	https://doi.org/10.1016/j.lwt.2015.05.018
State	Published - 2015

Funding

This work was supported by funds from the GMPF program and Fondazione Edmund Mach (FEM) . We would also like to recognize and thank the non-conventional yeasts laboratory at Lund University for their help and contribution of the K. gamospora and Z. kombuchaensis yeasts. We would like to thank Agostino Cavazza for help in acquiring the commercial wine strains as well as Lallemand and Chr. Hansen for donating them. We would also like to acknowledge the South African National Research Foundation ( www.nrf.ac.za ) and Human Resources Programme (THRIP) and Winetech for financial assistance. Opinions expressed and conclusions arrived at, are those of the author and are not necessarily to be attributed to the NRF. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Funders	Funder number
Fondazione Edmund Mach
South African National Research Foundation

Keywords

Kazachstania gamospora
Non-Saccharomyces yeasts
SPME-GC-MS
Wine
Zygosaccharomyces kombuchaensis

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10.1016/j.lwt.2015.05.018

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title = "Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach",

abstract = "Saccharomyces cerevisiae is the main driver of alcoholic fermentation. It is typically inoculated at high levels to ensure successful implantation as well as reduce the risks of stuck fermentations and off-flavor production. However, winemakers have found that wines produced with only S. cerevisiae can be lacking in complexity compared to fermentations where non-. Saccharomyces yeasts are more active. This study sought to understand the early fermentation characteristics of Kazachstania gamospora, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces kombuchaensis in both Sauvignon blanc and Syrah musts. S. cerevisiae was used as a control. Solid-phase microextraction coupled to GC-MS was used to evaluate the musts once they reached 2% ethanol concentration. The method targeted 90 different compounds known to occur in wine and/or be produced by yeast during fermentation. For the first time, K. gamospora and Z. kombuchaensis have been studied in the context of wine. While the other yeasts are commercially available starter cultures, they have never been profiled this extensively. Analysis showed that each yeast profile was unique and different based on the must. The non-S. accharomyces yeasts produced lower concentrations of esters, alcohols and terpenes with the exception of K. gamospora which produced more total esters than the control.",

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AU - Du Toit, Maret

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Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

Abstract

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Keywords

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