Effect of different Saccharomyces cerevisiae strains and nutrients on the formation of SO2-binding and aromatic compounds of Sauvignon blanc wines

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Published: Jun 23, 2020
Keywords:
Sauvignon blanc wine yeast strain yeast nutrient hydrogen sulfide wine aromatic compounds

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Pattharaporn Srisamatthakarn
Agricultural Technology Research Institute, University of Technology Lanna, Lampang
Doris Rauhut
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Germany

Abstract

         This research aimed to compare the formation of SO2-binding compounds (a-ketoglutarate, pyruvate, acetaldehyde), and various aroma compounds in Sauvignon blanc wines produced by two co-inoculations of three Saccharomyces cerevisiae strains (Alchemy I and Alchemy II) and an inoculation of a single S. cerevisiae strain (X5) in combination with addition of the complex nutrient product Fermaid E (diammonium hydrogen phosphate plus thiamine, yeast cell walls and ammonium sulfate) at 0.30 and 0.40 gL-1 or the inactivated yeast product OptiWhite at 0.30 and 0.50 gL-1. The results showed that the lowest amount of acetaldehyde was detected in the samples fermented with Alchemy II and addition of Fermaid E (P<0.05). All fermentation treatments with addition of 0.40 gL-1 Fermaid E had the lowest concentrations of a-ketoglutarate and pyruvate. In none of the wines, hydrogen sulfide (H2S) could be detected above the odor threshold value. The addition of 0.40 gL-1 Fermaid E and 0.50 gL-1 OptiWhite only led to a slight increase of 2-phenyl ethanol (floral and rose-like aromas) and a-terpineol (lilac-like aroma) in the wines fermented with Alchemy II. In general, Alchemy II yeasts were the highest producer of acetic acid 2-phenyl ethyl ester (flowery and honey note aroma). Alchemy I and II fermented wines had higher amounts of acetic acid 3-methylbutyl ester (banana-like aroma) in the variants with Fermaid E treatments than the wines fermented with X5, however they contained lower ethyl esters of medium-chain fatty acids (fruity and floral aroma). Although, yeast strains and nutrient additions had various effects on the formation of some of the investigated compounds, they had no significant effect on the formation of ethyl decanoate and ethyl hexanoate in the wines (P>0.05). In conclusion, the optimal choice of yeast strain and nutrient addition for fermentation of the Sauvignon blanc wines in this trial was the Alchemy II and Fermaid E at 0.40 gL-1.

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How to Cite
Srisamatthakarn, P., & Rauhut, D. (2020). Effect of different Saccharomyces cerevisiae strains and nutrients on the formation of SO2-binding and aromatic compounds of Sauvignon blanc wines. RMUTSB ACADEMIC JOURNAL, 8(1), 1–14. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsb-sci/article/view/241682
Issue
Vol. 8 No. 1 (2020): January - June 2020
Section
Research Article

Published manuscript are the rights of their original owners and RMUTSB Academic Journal. The manuscript content belongs to the authors' idea, it is not the opinion of the journal's committee and not the responsibility of Rajamangala University of Technology Suvarnabhumi

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