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Open AccessArticle

Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

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Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
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Institute for Wine Biotechnology & Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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ARC Biometry, Private Bag X5026, Stellenbosch 7599, South Africa
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Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 64; https://doi.org/10.3390/fermentation5030064
Received: 14 June 2019 / Revised: 4 July 2019 / Accepted: 5 July 2019 / Published: 9 July 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine. View Full-Text
Keywords: lactic acid bacteria; yeasts; chemical analyses; volatile compounds; sensory evaluation; shiraz lactic acid bacteria; yeasts; chemical analyses; volatile compounds; sensory evaluation; shiraz
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Du Plessis, H.; Du Toit, M.; Nieuwoudt, H.; Van der Rijst, M.; Hoff, J.; Jolly, N. Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation 2019, 5, 64.

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