Sequential Inoculation of Native Non- and Strains for Wine Making

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2017 Aug 4

PMID 28769887

Citations 17

Authors

Beatriz Padilla

Laura Zulian

Angela Ferreres

Rosa Pastor

Braulio Esteve-Zarzoso

Gemma Beltran

Albert Mas

Affiliations

Soon will be listed here.

Abstract

The use of non- yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts ( species and three different strains of ) were inoculated sequentially, or only (three native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated strains were found at the end of the vinifications, and when non- yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists' appreciation.

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