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IVES 9 IVES Conference Series 9 IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Abstract

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fer-mentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to stu-dy the effect of M. pulcherrima on the aroma complexity of icewine, which is of great significance to the application of M. pulcherrima in icewine production. The results showed that M. pulcherrima was completely replaced by S. cerevisiae at the middle and later fermentative stages in mixed culture fer-mentations. Compared with the icewine fermented with pure S. cerevisiae, mixed culture fermented icewines contained lower concentrations acetic acid and ethanol, and higher concentrations glycerol and succinic acid. The inoculation of M. pulcherrima greatly impacted the levels of several important volatile compounds, and more ethyl esters (such as ethyl caprylate, ethyl hexanoate, ethyl heptanoate, eta.), 2,4-hexadienoic acid, decanal, 1-octanol, and trans-rose oxide were produced, and the pleasant fruity and flowery characteristic was intensified. Moreover, the relevance of strain-specificity within M. pulcherrima to aroma compound differences was shown.

 

1. Hranilovic A, Gambetta J M, Jeffery D W, et al. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccha-romyces cerevisiae co-fermentations: The effect of sequential inoculation timing[J]. International journal of food microbio-logy, 2020, 329: 108651.
2. Zhang W, Zhuo X, Hu L, et al. Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschniko-wia pulcherrima on the Flavor Complexity and Characteristics of Wines[J]. Microorganisms, 2020, 8(6): 953.
3. Ge Q, Guo C, Zhang J, et al. Effects of simultaneous co-fermentation of five indigenous non-Saccharomyces strains with S. cerevisiae on Vidal icewine aroma quality[J]. Foods, 2021, 10(7): 1452.
4. Zhang B Q, Shen J Y, Duan C Q, et al. Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermen-tation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal Blanc icewine[J]. Frontiers in microbiology, 2018, 9: 2303.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jing Li¹, Mengnan Hong1, 2

1. School of Food and Health, Jinzhou Medical University, Jinzhou, 121001 Liaoning, China
2. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, 214122 Jiangsu, China

Contact the author*

Keywords

Metschnikowia pulcherrima, mixed culture fermentation, Vidal blanc icewine, volatile aroma compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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