Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
The application of non-<i>Saccharomyces</i> yeast in mixed fermentations with <i>Saccharomyces cerevisiae</i> is a useful tool to enhance wine quality. In this study, <i>Metschnikowia fructicola</i> Mf278 and <i>Pichia kluyveri</i> Pk1 were used in seq...
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2025-02-01
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| author | Estefanía García-Luque Rebeca González Rafael Cao Elvira Soto Pilar Blanco |
| author_facet | Estefanía García-Luque Rebeca González Rafael Cao Elvira Soto Pilar Blanco |
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| description | The application of non-<i>Saccharomyces</i> yeast in mixed fermentations with <i>Saccharomyces cerevisiae</i> is a useful tool to enhance wine quality. In this study, <i>Metschnikowia fructicola</i> Mf278 and <i>Pichia kluyveri</i> Pk1 were used in sequential fermentations with <i>S. cerevisiae</i> XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. <i>M. fructicola</i> Mf278 and <i>P. kluyveri</i> Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of <i>S. cerevisiae</i> XG3, they rapidly declined. A codominance of different <i>S. cerevisiae</i> strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, <i>M.</i> Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with <i>S. cerevisiae</i>, and were better valued at the sensory level. |
| format | Article |
| id | doaj-art-10d9d71d8d794bfa94c5c5bb293b692f |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-10d9d71d8d794bfa94c5c5bb293b692f2025-08-20T03:12:05ZengMDPI AGFermentation2311-56372025-02-011127310.3390/fermentation11020073Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado WinesEstefanía García-Luque0Rebeca González1Rafael Cao2Elvira Soto3Pilar Blanco4A Granxa D’Outeiro, Ctra. De Francelos a Filgueira s/n, 32418 Ribadavia, SpainA Granxa D’Outeiro, Ctra. De Francelos a Filgueira s/n, 32418 Ribadavia, SpainA Granxa D’Outeiro, Ctra. De Francelos a Filgueira s/n, 32418 Ribadavia, SpainEstación de Viticultura e Enoloxía de Galicia (Evega-Agacal), Ponte San Clodio s/n, 32428 Leiro-Ourense, SpainEstación de Viticultura e Enoloxía de Galicia (Evega-Agacal), Ponte San Clodio s/n, 32428 Leiro-Ourense, SpainThe application of non-<i>Saccharomyces</i> yeast in mixed fermentations with <i>Saccharomyces cerevisiae</i> is a useful tool to enhance wine quality. In this study, <i>Metschnikowia fructicola</i> Mf278 and <i>Pichia kluyveri</i> Pk1 were used in sequential fermentations with <i>S. cerevisiae</i> XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. <i>M. fructicola</i> Mf278 and <i>P. kluyveri</i> Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of <i>S. cerevisiae</i> XG3, they rapidly declined. A codominance of different <i>S. cerevisiae</i> strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, <i>M.</i> Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with <i>S. cerevisiae</i>, and were better valued at the sensory level.https://www.mdpi.com/2311-5637/11/2/73<i>Metschnikowia fructicola</i><i>Pichia kluyveri</i>sequential fermentation<i>Saccharomyces cerevisiae</i>winechemical composition |
| spellingShingle | Estefanía García-Luque Rebeca González Rafael Cao Elvira Soto Pilar Blanco Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines Fermentation <i>Metschnikowia fructicola</i> <i>Pichia kluyveri</i> sequential fermentation <i>Saccharomyces cerevisiae</i> wine chemical composition |
| title | Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines |
| title_full | Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines |
| title_fullStr | Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines |
| title_full_unstemmed | Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines |
| title_short | Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines |
| title_sort | sequential fermentation with non i saccharomyces i yeasts improves the chemical and sensory characteristics of albarino and lado wines |
| topic | <i>Metschnikowia fructicola</i> <i>Pichia kluyveri</i> sequential fermentation <i>Saccharomyces cerevisiae</i> wine chemical composition |
| url | https://www.mdpi.com/2311-5637/11/2/73 |
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