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Impact of sequential co-culture fermentations on flavour characters of Solaris wines

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Abstract

Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.

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Acknowledgments

This work was financially supported by the University of Copenhagen, Denmark and the Chinese Scholarship Council.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark

    Jing Liu, Nils Arneborg, Shujuan Zhang, Mikael Agerlin Petersen & Wender L. P. Bredie

  2. Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, 2630, Tåstrup, Denmark

    Torben Bo Toldam-Andersen

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  1. Jing Liu
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  2. Nils Arneborg
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  3. Torben Bo Toldam-Andersen
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  4. Shujuan Zhang
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  5. Mikael Agerlin Petersen
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  6. Wender L. P. Bredie
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Correspondence to Nils Arneborg.

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Liu, J., Arneborg, N., Toldam-Andersen, T.B. et al. Impact of sequential co-culture fermentations on flavour characters of Solaris wines. Eur Food Res Technol 243, 437–445 (2017). https://doi.org/10.1007/s00217-016-2757-2

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  • DOI: https://doi.org/10.1007/s00217-016-2757-2

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