Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Abstract

The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers.

Keywords: 1-Propanol (PubChem CID: 1031); 2,3-Butanediol (PubChem CID: 262); 2-Methyl-1-butanol (PubChem CID: 31260); 3-Methyl-1-butanol (PubChem CID: 8723); Acetal (1,1-diethoxyethane): (PubChem CID: 7765); Acetaldehyde (PubChem CID: 177); Acetic acid (PubChem CID: 176); Acetoin (PubChem CID: 179); Aroma compounds; Colour; Diethyl succinate (PubChem CID: 31249); Ethanol; Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); Ethyl lactate (PubChem CID: 7344); Flor yeast; Glycerol (PubChem CID: 753); Isobutanol (PubChem CID: 6560); Methanol (PubChem CID: 887); Phenethyl alcohol (PubChem CID: 6054); Red wine; Saccharomyces cerevisiae.