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Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

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Abstract

Herein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l−1 acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 was associated with a decrease in ethanol concentration of 0.7 and 1.2% (v/v), respectively. Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic wines. Sulfur dioxide (SO2) in the concentration range 95–170 mg l−1 inhibits the ability of both strains to reduce the volatile acidity of the acidic wine used under our experimental conditions. Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO2 concentrations up to 70 mg l−1. Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple), with an 18- and 25-fold increment, respectively, to values above the detection threshold. The acetaldehyde concentration of the deacidified wine was 2.3 times higher, and may have a detrimental effect on the wine aroma. Moreover, deacidification led to increased fatty acids concentration, but still within the range of values described for spontaneous fermentations, and with apparently no negative impact on the organoleptical properties.

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Acknowledgments

This work was funded by Institute for Biotechnology and Bioengineering, Centre of Genetics and Biotechnology (IBB/CGB-UTAD) and by the projects PTDC/AGRALI/71460/2006, POCI/AGR/56102/2004 and PTDC/AGR-ALI/103392/2008 from the Portuguese Research Agency (Fundação para a Ciência e Tecnologia). The research leading to these results has also received funding from the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 232454. The authors thank Paula Ribeiro for SPME extractions and Virgílio Falco for support on GC-MS analysis of wines.

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  1. Institute for Biotechnology and Bioengineering, Centre of Genetics and Biotechnology, (IBB/CGB-UTAD), Universidade de Trás-os-Montes e Alto Douro, 5001-801, Vila Real, Portugal

    Alice Vilela-Moura & Arlete Mendes-Faia

  2. Centre of Molecular and Environmental Biology (CBMA)/Department of Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Dorit Schuller & Manuela Côrte-Real

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  1. Alice Vilela-Moura
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  2. Dorit Schuller
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  3. Arlete Mendes-Faia
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  4. Manuela Côrte-Real
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Correspondence to Manuela Côrte-Real.

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Vilela-Moura, A., Schuller, D., Mendes-Faia, A. et al. Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains. Appl Microbiol Biotechnol 87, 1317–1326 (2010). https://doi.org/10.1007/s00253-010-2558-7

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  • DOI: https://doi.org/10.1007/s00253-010-2558-7

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