Non- Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

P P Minnaar; H W du Plessis; N P Jolly; M van der Rijst; M du Toit

doi:10.1016/j.fochx.2019.100070

Non- Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

Food Chem X. 2019 Oct 11:4:100070. doi: 10.1016/j.fochx.2019.100070. eCollection 2019 Dec 30.

Authors

P P Minnaar¹, H W du Plessis¹, N P Jolly¹, M van der Rijst², M du Toit³

Affiliations

¹ Agricultural Research Council, Private Bag X5026, Stellenbosch 7600, South Africa.
² Agricultural Research Council, Biometry, Private Bag X5026, Stellenbosch 7600, South Africa.
³ Institute for Wine Biotechnology & Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.

Abstract

Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. cerevisiae. Malvidin-3-O-glucoside, flavan-3-ols, flavonols and phenolic acids were quantified using a RP-HPLC technique. Physicochemical characteristics and sensory attributes were measured. Total acidity and alcohol in mixed co-inoculations were different from reference wines. The concentration of l-malic acid was 7-times less in mixed co-inoculations. Mixed co-inoculations had ca. 1.3-times more malvidin-3-O-glucoside and phenolic acids than reference wines. Flavan-3-ols and flavonols were not different between mixed co-inoculations and reference wines. Acidity and astringency were least in mixed co-inoculations. Mouthfeel and bitterness least in S. cerevisiae wines. Tasters preferred mixed co-inoculated wines. Mixed co-inoculation is a strategy to contemplate for Syrah vinification but the modalities of inoculation need further investigation. Success depends on a suitable combination of yeast/bacteria and consideration of strain variation.

Keywords: (+)-Catechin (PubChem: 73160); Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Co-inoculation; Epigallocatechin 3-O-gallate (PubChem CID: 65064); Gallic acid (PubChem CID: 370); Hanseniaspora uvarum; Lactobacillus plantarum; Malvidin-3-O-glucoside (PubChem CID: 443652).; Metschnikowia pulcherrima; Oenococcus oeni; Phenolics; Quercetin (PubChem CID: 5280343); Quercetin 3-O-glucoside (PubChem CID: 25203368); Quercetin 3-O-rutinoside (PubChem CID: 5280805); Saccharomyces cerevisiae; Syrah; p-Coumaric acid (PubChem CID: 637542).