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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

Authors :
Marina Ruiz-Muñoz
Gustavo Cordero-Bueso
Pedro Miguel Izquierdo-Cañas
Adela Mena-Morales
Jesús M. Cantoral
Source :
Foods, Vol 11, Iss 8, p 1104 (2022)
Publication Year :
2022
Publisher :
MDPI AG, 2022.

Abstract

There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.

Details

Language :
English
ISSN :
11081104 and 23048158
Volume :
11
Issue :
8
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.0ba9f471b6894081b94c92c9a63542e4
Document Type :
article
Full Text :
https://doi.org/10.3390/foods11081104