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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Author(s) -
Gammacurta Marine,
Marchand Stéphanie,
Moine Virginie,
de Revel Gilles
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8272
Subject(s) - oenococcus oeni , wine , malolactic fermentation , winemaking , yeast , food science , wine fault , yeast in winemaking , malic acid , aroma , bacteria , lactic acid , aroma of wine , aging of wine , chemistry , biology , saccharomyces cerevisiae , biochemistry , citric acid , genetics
BACKGROUND The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni . Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described. The aim of this study was to elucidate the influence of sequential inoculation of different yeast and bacteria strains on the aromatic profile of red Bordeaux wine. RESULTS All microorganisms completed fermentations and no significant difference was observed between tanks regarding the main oenological parameters until 3 months' aging. Regardless of the yeast strain, B28 bacteria required the shortest period to completely degrade the malic acid, compared to the other strain. Quantification of 73 major components highlighted a specific volatile profile corresponding to each microorganism combination. However, the yeast strain appeared to have a predominant effect on aromatic compound levels, as well as on fruity aroma perception. CONCLUSION Yeasts had a greater impact on wine quality and have more influence on the aromatic style of red wine than bacteria. © 2017 Society of Chemical Industry