title: The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
abstract: High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control.
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Department of Chemical and Bioprocess Engineering, College of Engineering, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
authors: A
authors: A
authors: Contreras
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Instituto de Investigaciones Agropecuarias, La Platina Research Station, Avenida Santa Rosa 11610, La Pintana, 8831314, Santiago, Chile.
authors: C
authors: C
authors: Hidalgo
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia.
authors: S
authors: S
authors: Schmidt
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors: P A
authors: PA
authors: Henschke
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia.
authors: C
authors: C
authors: Curtin
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia. Electronic address: Cristian.Varela@awri.com.au.
authors: C
authors: C
authors: Varela
mesh_terms: D000332:Aerobiosis; D000431:Ethanol / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D055319:Torulaspora / Q000378:metabolism*; D014920:Wine / Q000032:analysis; D015003:Yeasts / Q000378:metabolism*; D020068:Zygosaccharomyces / Q000378:metabolism*
chemical_list: D000431:Ethanol
keywords: Low alcohol; Non-Saccharomyces; Oxygen; Wine; Yeast