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Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

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Abstract

The selection of glycolytically inefficient yeasts is of interest for producing wines with less ethanol, especially when they can also improve their sensorial properties. The selection criteria used in the present study included low fermentative power and high production of secondary metabolites with a positive sensorial impact on red wine. Yeast strains were assayed at different must sugar concentrations and fermentation temperatures. Gas chromatograph with a flame ionisation detector was used to determine volatile glycolytic metabolites, and enzyme tests were employed to determine non-volatile compounds. Taking both laboratory and winery experimental results together, strain TP2A16 was found to show glycolytic inefficiency, reducing the mean ethanol content by 1% by volume in fermentations at 25 °C. From a sensorial point of view, this strain showed good production of glycerine and ethyl lactate. It also showed good production of acetaldehyde, which favours the production of stable pigments.

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Acknowledgements

This work was funded by the Ministerio de Industria (Project CENIT DEMETER UPMAGROVINA5). The authors thank S. Somolinos and J. A. Sánchez (Depto. Tecnología de Alimentos, ETSI Agrónomos, UPM) for excellent technical assistance.

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  1. Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    Iris Loira, Antonio Morata, Carmen González & José Antonio Suárez-Lepe

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  1. Iris Loira
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  2. Antonio Morata
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  3. Carmen González
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  4. José Antonio Suárez-Lepe
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Correspondence to Antonio Morata.

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Loira, I., Morata, A., González, C. et al. Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions. Food Bioprocess Technol 5, 2787–2796 (2012). https://doi.org/10.1007/s11947-011-0604-9

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  • DOI: https://doi.org/10.1007/s11947-011-0604-9

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