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Killer strains of Saccharomyces : application for apple wine production
Author(s) -
Satora P.,
Cioch M.,
Tarko T.,
Wołkowicz J.
Publication year - 2016
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.338
Subject(s) - wine , food science , food spoilage , brewing , chemistry , malolactic fermentation , fermentation , yeast , glycerol , fruit wine , ethanol , gas chromatography , winemaking , biology , biochemistry , chromatography , bacteria , lactic acid , genetics
The aim of this study was to evaluate possible application of killer strains Saccharomyces paradoxus CBS 3702 (K1), S. cerevisiae CBS 6505 (K2) and S. capensis CBS 7903 (K3) for apple wine production. Apple musts were obtained from Jonagold apples. The optimal pH value of killer toxins activity, the temperature of their formation and the spectrum of activity against selected wine spoilage fungal strains were analysed. The influence of yeast strains on the chemical composition, volatile profile and sensory properties of apple wines was determined using high‐performance liquid chromatography and gas chromatography methods. The pH values of 4.2 (K1, K3) and 4.6 (K2), and a temperature of 28 °C, were optimal for the action of toxins. The analysed killer strains inhibited growth of seven of the 11 tested wine spoilage fungal strains. The samples obtained using the S. cerevisiae killer strain were characterized by the highest fermentation rate, highest ethanol concentration and a balanced level of volatiles, but their taste was described as bitter. S. capensis gained the highest scores in the sensory evaluation. It could be used for semi‐sweet or semi‐dry cider production, because of the lower amounts of ethanol formation but higher synthesis of glycerol, volatile esters and higher alcohols. Copyright © 2016 The Institute of Brewing & Distilling