Wine is a complex beverage, containing thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communities originate in the vineyard and in the cellar and have the ability to ferment influencing the taste and aroma of the wine.
The presentation of Cristian Varela during Enoforum illustrates the research developed at the Australian Wine Research Institute with the aim of isolating non-Saccharomyces yeast strains able to produce wines with low alcohol content and to have an interesting sensorial impact on wine.
50 non-Saccharomyces yeast were isolated, including 40 species and 24 different genera, were tested under aerobic and anaerobic conditions. In an aerobic environment, strains of M. pulcherrima, T. delbrueckii and Z. Bailii produced wines with a reduced concentration of ethanol. In anaerobic conditions, a different M. pulcherrima strain showed great potential for the production of wines with a reduced alcohol concentration (up to 1.9% v / v less if used in combination with S. uvarum) and a great sensory profile quality.
As described by Anthony Heinrich, further large-scale tests have been carried out in several Australian cellars with two Metschnikowia pulcherrima strains, highlighting their predominance since the early stages of fermentation, the presence of more desirable and lasting traits and the absence of negative traits.
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The reports reproduced in these films were presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019) within the module organized in cooperation with AB Biotek