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Web End = J Ind Microbiol Biotechnol (2015) 42:9971010 DOI 10.1007/s10295-015-1620-y

FERMENTATION, CELL CULTURE AND BIOENGINEERING

http://crossmark.crossref.org/dialog/?doi=10.1007/s10295-015-1620-y&domain=pdf

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Web End = Use of nonconventional yeast improves the wine aroma prole of Ribolla Gialla

Soa Dashko1,2http://orcid.org/0000-0002-2703-322X

Web End = Nerve Zhou2 Tinkara Tinta3 Paolo Sivilotti1

Melita Sternad Lemut1 Kajetan Trost1,4 Amparo Gamero5 Teun Boekhout6 Lorena Butinar1 Urska Vrhovsek4 Jure Piskur1,2

Abstract Consumer wine preferences are changing rapidly towards exotic avours and tastes. In this work, we tested ve non-conventional yeast strains for their potential to improve Ribolla Gialla wine quality. These strains were previously selected from numerous yeasts interesting as food production candidates. Sequential fermentation of Ribolla Gialla grape juice with the addition of the Saccharomyces cerevisiae T73 Lalvin industrial strain was performed. Zygosaccharomyces kombuchaensis CBS8849 and Kazachstania gamospora CBS10400 demonstrated positive organoleptic properties and suitable fermentation dynamics, rapid sugar consumption and industrial strain compatibility. At the same time, Torulaspora micro-ellipsoides CBS6641, Dekkera bruxellensis CBS2796

Received: 12 February 2015 / Accepted: 10 April 2015 / Published online: 23 April 2015 Society for Industrial Microbiology and Biotechnology 2015

and Dekkera anomala CBS77 were unsuitable for wine production because of poor fermentation dynamics, inefcient sugar consumption and ethanol production levels and major organoleptic defects. Thus, we selected strains of K. gamospora and Z. kombuchaensis that signicantly improved the usually plain taste of Ribolla wine by providing additional aromatic complexity in a controlled and reproducible manner.

Keywords Non-conventional yeasts Alcoholic fermentation Organoleptic properties Carbon metabolism

Introduction

Yeast fermentation of plant carbohydrate sources is one of the oldest human technologies dating back to the Neolithic

Electronic supplementary material The online version of this article (doi:http://dx.doi.org/10.1007/s10295-015-1620-y

Web End =10.1007/s10295-015-1620-y ) contains supplementary material, which is available to authorized users.

* Soa Dashko [email protected]

Nerve Zhou [email protected]

Tinkara Tinta [email protected]

Paolo Sivilotti [email protected]

Melita Sternad Lemut [email protected]

Kajetan Trost [email protected]

Amparo Gamero [email protected]