Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation ha...

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Autores principales:	Christian Philipp, Bahareh Bagheri, Micha Horacek, Phillip Eder, Florian Franz Bauer, Mathabatha Evodia Setati
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/6520ede9755b46269c028de734545872
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spelling	oai:doaj.org-article:6520ede9755b46269c028de7345458722021-12-02T20:06:38ZInoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.1932-620310.1371/journal.pone.0254919https://doaj.org/article/6520ede9755b46269c028de7345458722021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0254919https://doaj.org/toc/1932-6203Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations. However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chemical profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Grüner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chemical analysis covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcohols and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer analysis. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chemical fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chemically less diverse wines.Christian PhilippBahareh BagheriMicha HoracekPhillip EderFlorian Franz BauerMathabatha Evodia SetatiPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 7, p e0254919 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Christian Philipp Bahareh Bagheri Micha Horacek Phillip Eder Florian Franz Bauer Mathabatha Evodia Setati Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
description	Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations. However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chemical profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Grüner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chemical analysis covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcohols and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer analysis. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chemical fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chemically less diverse wines.
format	article
author	Christian Philipp Bahareh Bagheri Micha Horacek Phillip Eder Florian Franz Bauer Mathabatha Evodia Setati
author_facet	Christian Philipp Bahareh Bagheri Micha Horacek Phillip Eder Florian Franz Bauer Mathabatha Evodia Setati
author_sort	Christian Philipp
title	Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
title_short	Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
title_full	Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
title_fullStr	Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
title_full_unstemmed	Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
title_sort	inoculation of grape musts with single strains of saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/6520ede9755b46269c028de734545872
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Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.

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