Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition
Abstract
:1. Introduction
2. Materials and Method
2.1. Yeast Strains
2.2. Vinification
2.3. Fermentation Kinetics
2.4. Chemical Compounds Analysis
2.4.1. HPLC
2.4.2. FTIR
2.5. Volatile Compounds Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Fermentation Kinetics
3.1.1. Yeast Population Kinetics
3.1.2. Alcoholic Fermentation Kinetics
3.2. Chemical Monitoring
3.3. Volatile Compounds
3.3.1. Esters
3.3.2. Higher Alcohols
3.3.3. Fatty Acids
3.3.4. Terpenes
3.3.5. Low Volatile Sulfur Compounds
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Compounds | 1 | 2 | 3 | 4 | 5 |
---|---|---|---|---|---|
Tartaric acid (g/L) | 4.72 ± 0.18a | 4.38 ± 0.02b | 4.43 ± 0.01b | 4.43 ± 0.01b | 4.63 ± 0.28ab |
Malic acid (g/L) | 2.28 ± 0.00d | 2.21 ± 0.00c | 2.10 ± 0.01a | 2.21 ± 0.01c | 2.17 ± 0.01b |
Shikimic acid (mg/L) | 50.19 ± 0.06b | 49.94 ± 0.36ab | 49.36 ± 0.25a | 49.86 ± 0.34ab | 49.64 ± 0.37ab |
Lactic acid (g/L) | 0.21 ± 0.01a | 0.17 ± 0.01a | 0.21 ± 0.01a | 0.19 ± 0.00a | 1.51 ± 0.04b |
Acetic acid (g/L) | 0.25 ± 0.03ab | 0.21 ± 0.03a | 0.30 ± 0.03b | 0.23 ± 0.02a | 0.31 ± 0.02b |
Citric acid (g/L) | 0.14 ± 0.02a | 0.14 ± 0.01a | 0.14 ± 0.00a | 0.15 ± 0.02a | 0.13 ± 0.01a |
Residual sugars (g/L) | 4.4 ± 0.25b | 2.8 ± 0.23a | 4.5 ± 0.30b | 2.9 ± 0.16a | 3.0 ± 0.11a |
pH | 3.1 ± 0.00a | 3.2 ± 0.00b | 3.2 ± 0.00b | 3.2 ± 0.00b | 3.1 ± 0.00a |
Ethanol (% v/v) | 13.20 ± 0.19b | 13.17 ± 0.44b | 12.98 ± 0.35a | 13.04 ± 0.28a | 12.96 ± 0.31a |
Glycerol (g/L) | 5.8 ± 0.04a | 6.6 ± 0.04b | 7.0 ± 0.05c | 7.1 ± 0.05c | 7.4 ± 0.07d |
Compounds | 1 | 2 | 3 | 4 | 5 |
---|---|---|---|---|---|
Esters | |||||
Ethyl esters | |||||
Ethyl lactate (mg/L) | nq | nq | nq | nq | 52.26 ± 3.27 |
i-Ethyl butanoate (µg/L) | nd | nd | nd | nd | nd |
Ethyl butanoate (µg/L) | 432.19 ± 31.18b | 308.35 ± 16.36a | 332.37 ± 20.24a | 278.46 ± 26.92a | 304.86 ± 15.42a |
Ethyl hexanoate (µg/L) | 1876.06 ± 69.54bc | 1798.42 ± 45.10b | 1994.32 ± 45.97c | 1551.1898.47a | 1518.12 ± 28.25a |
Ethyl octanoate (µg/L) | 1472.32 ± 89.10ab | 1367.63 ± 33.80a | 1672.57 ± 186.55b | 1440.66 ± 122.99ab | 1364.97 ± 96.58a |
Ethyl decanoate (µg/L) | 442.63 ± 57.49a | 437.23 ± 37.76a | 553.12 ± 87.48a | 546.90 ± 60.22a | 581.35 ± 47.92a |
Diethyl succinate (µg/L) | nq | nq | nq | nq | nq |
Ethyl 2-hydroxy-4-methyl valerate (µg/L) | nq | nq | nq | nq | nq |
Total ethyl esters (µg/L) | 4223.20 ± 152.74a | 3911.63 ± 18.66a | 4552.38 ± 305.74a | 3817.20 ± 282.13a | 56031.95 ± 3282.57b |
Acetates | |||||
Ethyl acetate (mg/L) | 159.18 ± 7.20b | 135.02 ± 9.10a | 115.53 ± 6.80a | 184.01 ± 5.02c | 127.97 ± 10.25a |
Isoamyl acetate and 2-methyl butyl acetate (µg/L) | 3927.41 ± 186.64a | 4446.21 ± 205.56bc | 3779.80 ± 90.54a | 4751.71 ± 257.79c | 4154.59 ± 163.59ab |
Hexyl acetate (µg/L) | 694.15 ± 29.53b | 666.82 ± 11.07b | 626.61 ± 38.94ab | 590.44 ± 34.53a | 592.86 ± 23.73a |
Ethyl phenylacetate (µg/L) | nq | nq | nq | nq | nq |
2-Phenyl-ethyl acetate (µg/L) | 429.43 ± 9.15b | 510.21 ± 16.05c | 352.56 ± 14.12a | 885.06 ± 28.39d | 375.91 ± 8.12a |
Total acetates (µg/L) | 164229.49 ± 7358.44c | 140647.20 ± 9289.39b | 120290.10 ± 6811.04a | 190236.09 ± 5279.61d | 133095.47 ± 10391.01ab |
Total esters (µg/L) | 168452.69 ± 7369.92b | 144558.83 ± 9282.59a | 124842.48 ± 6791.85a | 194053.29 ± 5518.21c | 189127.42 ± 9985.27c |
Higher alcohols | |||||
3-Methyl-butanol and 2-methyl-butanol (mg/L) | 188.62 ± 9.08a | 230.96 ± 8.93b | 212.96 ± 11.85ab | 224.83 ± 15.01b | 212.78 ± 10.67ab |
2-Phenyl-ethanol (mg/L) | 13.74 ± 1.20a | 23.42 ± 0.95c | 18.00 ± 0.60b | 28.62 ± 1.39d | 23.38 ± 1.00c |
Hexanol (µg/L) | 1131.24 ± 37.40b | 1208.40 ± 53.76bc | 1277.45 ± 71.62c | 677.55 ± 15.71a | 1415.87 ± 43.94d |
Total higher alcohols (mg/L) | 203.48 ± 9.95a | 255.59 ± 9.61b | 232.23 ± 11.84ab | 254.14 ± 15.91b | 237.58 ± 11.63b |
Fatty acids | |||||
Hexanoic acid (mg/L) | 11.13 ± 0.30cd | 10.78 ± 0.17bc | 11.38 ± 0.14d | 10.41 ± 0.15ab | 9.90 ± 0.21ab |
Octanoic acid (mg/L) | 11.99 ± 0.20c | 10.96 ± 0.25bc | 11.56 ± 0.75c | 10.31 ± 0.35b | 9.05 ± 0.41a |
Decanoic acid (µg/L) | 4209.93 ± 141.19c | 3975.70 ± 119.78bc | 4233.22 ± 178.75c | 3434.45 ± 229.12a | 3718.80 ± 67.31ab |
i-Valeric acid (µg/L) | 1446.64 ± 12.53a | 1493.16 ± 21.54a | 1458.47 ± 20.22a | 2093.35 ± 19.51b | 1491.55 ± 19.36a |
Total fatty acids (mg/L) | 28.79 ± 0.38c | 27.21 ± 0.39bc | 28.64 ± 1.03c | 26.26 ± 0.67b | 24.15 ± 0.51a |
Terpenes | |||||
Linalool oxide 1 (µg/L) | nq | nq | nq | nq | nq |
Linalool oxide 2 (µg/L) | nq | nq | nq | nq | nq |
Linalool (µg/L) | 54.52 ± 1.96a | 56.06 ± 1.16a | 56.97 ± 1.49a | 56.61 ± 2.17a | 57.85 ± 2.54a |
α-Terpineol (µg/L) | 37.27 ± 0.64a | 37.46 ± 0.89a | 36.92 ± 0.61a | 38.51 ± 0.90a | 37.81 ± 0.60a |
Total terpenes (µg/L) | 91.80 ± 2.15a | 93.52 ± 1.05a | 93.89 ± 2.01a | 95.12 ± 2.65a | 95.65 ± 2.91a |
Low volatile sulfur compounds | |||||
H2S | 3.48 ± 028a | 5.85 ± 0.15b | 6.28 ± 0.29bc | 7.65 ± 0.87cd | 7.78 ± 0.82d |
MeSH | nq | nq | nq | nq | nq |
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Dutraive, O.; Benito, S.; Fritsch, S.; Beisert, B.; Patz, C.-D.; Rauhut, D. Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition. Fermentation 2019, 5, 79. https://doi.org/10.3390/fermentation5030079
Dutraive O, Benito S, Fritsch S, Beisert B, Patz C-D, Rauhut D. Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition. Fermentation. 2019; 5(3):79. https://doi.org/10.3390/fermentation5030079
Chicago/Turabian StyleDutraive, Ophélie, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, and Doris Rauhut. 2019. "Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition" Fermentation 5, no. 3: 79. https://doi.org/10.3390/fermentation5030079