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

Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

1
Instituto de Biotecnología, UNSJ, Av. San Martín 1109 (O), San Juan 5400, Argentina
2
Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Godoy Cruz 2290 C1425FQB CABA, Argentina
3
Estación Experimental Agropecuaria Luján de Cuyo (INTA), Av. San Martin 3853 Luján de Cuyo, Mendoza M5507, Argentina
4
Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR. Av. Gral. Flores 2124, Montevideo 11800, Uruguay
*
Author to whom correspondence should be addressed.
These authors contributed equally.
Fermentation 2019, 5(3), 65; https://doi.org/10.3390/fermentation5030065
Received: 25 June 2019 / Revised: 7 July 2019 / Accepted: 8 July 2019 / Published: 11 July 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry. View Full-Text
Keywords: low-ethanol wines; sequential culture; Hanseniaspora uvarum yeast; aromatic/sensorial profiles low-ethanol wines; sequential culture; Hanseniaspora uvarum yeast; aromatic/sensorial profiles
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Mestre, M.V.; Maturano, Y.P.; Gallardo, C.; Combina, M.; Mercado, L.; Toro, M.E.; Carrau, F.; Vazquez, F.; Dellacassa, E. Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts. Fermentation 2019, 5, 65.

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