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Article

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

1
Department of Food and Agricultural Science, IMIDRA, 28800 Alcalá de Henares, Spain
2
Department of Chemistry and Biotechnology, Rovira i Virgili University, 43007 Tarragona, Spain
*
Author to whom correspondence should be addressed.
Received: 21 May 2020 / Revised: 5 June 2020 / Accepted: 7 June 2020 / Published: 10 June 2020
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 2.0)
Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character. View Full-Text
Keywords: alcohol reduction; native yeast; non-Saccharomyces; sequential fermentation; wine alcohol reduction; native yeast; non-Saccharomyces; sequential fermentation; wine
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MDPI and ACS Style

García, M.; Esteve-Zarzoso, B.; Cabellos, J.M.; Arroyo, T. Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine. Fermentation 2020, 6, 60. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020060

AMA Style

García M, Esteve-Zarzoso B, Cabellos JM, Arroyo T. Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine. Fermentation. 2020; 6(2):60. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020060

Chicago/Turabian Style

García, Margarita, Braulio Esteve-Zarzoso, Juan M. Cabellos, and Teresa Arroyo. 2020. "Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine" Fermentation 6, no. 2: 60. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020060

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