Abstract
Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the composition of the natural non-Saccharomyces community found in grape must, was used for alcoholic fermentation. The impact of CO2 saturation of the grape juice was studied first on this mixture alone, and then in the presence of Saccharomyces cerevisiae. Two isogenic strains of this species were used: the first with a short and the second a long fermentation lag phase. This study demonstrated that saturating grape juice with CO2 had interesting potential as an oenological technique, inhibiting undesirable species (S. bacillaris and H. uvarum) and stimulating non-Saccharomyces of interest (T. delbrueckii and P. kluyveri). This stimulating effect was particularly marked when CO2 saturation was associated with the presence of S. cerevisiae with long fermentation lag phase. The direct consequence of this association was an enhancement of 3-SH levels in the resulting wine.
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The authors thank, Cécile Thibon, Pascaline Redon, and the Sarco Company for their technical support, and Remy Ghidossi for his precious help.
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Warren Albertin and Marina Bely declare that they have no conflict of interest.
Laura Chasseriaud, Joana Coulon, and Philippe Marullo are affiliated with the Biolaffort company.
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Chasseriaud, L., Coulon, J., Marullo, P. et al. New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide. Appl Microbiol Biotechnol 102, 3779–3791 (2018). https://doi.org/10.1007/s00253-018-8861-4
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DOI: https://doi.org/10.1007/s00253-018-8861-4