TITLE:
Impact of a Non-Saccharomyces Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma
AUTHORS:
Mariana Oliveira Assis, Adriana Pereira Coelho Santos, Carlos Augusto Rosa, Maria Eugênia de Oliveira Mamede
KEYWORDS:
Aroma; Fermentation; Non-Saccharomyces; Saccharomyces cerevisiae Variety Bayanus; Sensory Analysis; Vitis vinifera L.
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.9,
April
1,
2014
ABSTRACT: The aim of this work was to
isolate and identify the yeasts prevalent in fresh grapes cultivated in the “São
Francisco Valley” region (Brazil), as well as evaluating the cell growth of
these indigenous yeasts during the fermentation of grape musts and their
contribution to the improvement of wine aroma. The Chenin Blanc grape must
fermented by H. opuntiae presented
higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed
after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples
that showed higher acceptance means also receiving higher scores for purchasing
intention, corresponding to the concepts of “definitely would buy” and “probably
would buy”. The present study suggests that the
fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces
cerevisiae, positively influenced the sensory qualities of the wines and
showed greater potential to increase the aroma of the musts and to develop
specific wine styles.