INFLUENCE OF YEAST RACE ON THE CONCENTRATION OF BIOGENIC AMINES IN WHITE TABLE WINE MATERIAL

Рассмотрено влияние расы дрожжей на концентрацию биогенных аминов в белом столовом виноматериале. Для эксперимента использовали стерильное сусло винограда сорта Алиготе, не содержавшее бактериальных клеток. Сусло сбраживали в стерильных условиях расами дрожжей российского производства и расами активных сухих дрожжей производства европейских фирм. Использованные расы дрожжей различались по целевому назначению. Брожение проводили в одинаковых для всех образцов условиях при температуре 18–20°С. По окончании брожения виноматериалы отделяли от дрожжевой гущи путем фильтрации и определяли концентрацию биогенных аминов методом высокоэффективной жидкостной хроматографии. Установлено существенное различие концентраций биогенных аминов в образцах белого столового виноматериала, изготовленных с использованием различных рас дрожжей: количество гистамина варьировало от 0,08 (Vinomax Yeast) до 4,26 мг/дм3 (Pro Elif); концентрация тирамина – от 0,36 (Oenoferm Rouge) до 2,21 мг/дм3 (ОК 2); содержание фенилэтиламина в образцах виноматериала составляло от 0,17 (Oenoferm Rouge) до 1,23 мг/дм3(Prise de Musso); концентрация путресцина – от 0,01 (Prima Vera) до 0,33 мг/дм3 (Виниферм). В образцах виноматериала, полученных с применением дрожжей рас Oenoferm Rouge, SP 49, Vinomax Yeast, кадаверин не обнаружен. Сбраживание сусла дрожжами рас Виниферм, L food I fantastici, Шампанская 7-10С, France Cuve, Prise de Musso привело к накоплению кадаверина в количестве 0,27 мг/дм3 и выше. Таким образом, доказано, что раса дрожжей, применяемая для сбраживания виноградного сусла, оказывает влияние на концентрацию биогенных аминов в виноматериале. The influence of the race of yeast on the concentration of biogenic amines in the white table materials was explored. The sterile must of a grape variety Aligote without bacterial cells was used for the experiment. The must was fermented in the sterile conditions using races of yeasts of Russian manufacture and races of the European produced active dry yeasts. Applied races of yeasts differ by the end use. Fermentation was carried out in the similar conditions for all samples at temperature 18–20°C. On completion of the fermentation wine materials were separated from the yeast sediment and the concentrations of biogenic amines were determined by a method of high-performance liquid chromatography. Significant difference in the biogenic amines concentrations has been established in the samples of white table materials developed with various races of yeasts: amount of histamine varied from 0,08 (Vinomax Yeast) to 4,26 mg/dm3 (Pro Elif); amount of tyramine varied from 0,36 (Oenoferm Rouge) to 2,21 mg/dm3 (OK 2); amount of phenylethylamine in the wine material varied from 0,17 (Oenoferm Rouge) to 1,23 mg/dm3(Prise de Musso); amount of putrescine varied from 0,01 (Oenoferm Rouge) to 0,33 mg/dm3(Viniferm). Cadaverine was not found in the wine samples obtained using races of yeasts Oenoferm Rouge, SP 49, Vinomax Yeast. Must fermentation using races of yeasts Viniferm, L food I fantastici, Shampanskaya 7-10C, France Cuve, Prise de Musso resulted in the cadaverine accumulation in amount greater than 0,27 mg/dm3. Therefore, it was proved that the race of yeast applied to the grape must fermentation makes an impact on the biogenic amines concentration in a wine material.

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine.

SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION

One of the most important problems of the modern wine technology is the production of high quality and competitive products. It is commonly known that the quality of a wine largely depends on the yeast race. The main requirement for yeast is completeness of fermentation, which depends on the amount of yeast involved, aeration, initial content of various substances in the must, temperature, pH of the environment. Using imported materials in the specific conditions of national winemaking requires laboratory and industrial research to rationalize the use of local and foreign pure yeast cultures and to accelerate the process of grape must fermentation. So, this study considers how the yeast origin and additional nutrition effect on grape must fermentation and influence the physicochemical and organoleptic characteristics of wine materials obtained from the white grape varieties Aromatny and Zagrei of the generative breeding by the National Scientific Centre Tairov Viticulture and Winemaking Institute. Besides, it has been concluded whether using additional nutrition is practical. It has been established that the fermentation process was complete in both the control and the experimental samples. There were no facts of underfermentation. When supplementary nitrogenous nutrition was used, the fermentation activity of yeast increased and the fermentation process ended faster. The dynamics of the total number of cells of the Aromatic and Zagrei varieties was the same during the years 2015–2017 and did not depend on the fermentation scheme. It has been found that the fermentation process does not depend on supplementary nutrition, but the yeast race effects on the physicochemical parameters, namely on the volatile acids content. The results obtained have shown the effect of a yeast race and supplementary nutrition on the organoleptic characteristics of these varieties. In Southern Ukraine, to control the quality characteristics of wine materials, using active dry yeast Saccharomyces cerevisiae with a two-stage nutrition complex has a positive effect on the physicochemical parameters of the corresponding grape variety and allows revealing its varietal characteristics.

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.