The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Jean-Philippe Kanter; Santiago Benito; Silvia Brezina; Beata Beisert; Stefanie Fritsch; Claus-Dieter Patz; Doris Rauhut

doi:10.1016/j.fochx.2019.100072

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Food Chem X. 2019 Nov 28:5:100072. doi: 10.1016/j.fochx.2019.100072. eCollection 2020 Mar 30.

Authors

Jean-Philippe Kanter¹, Santiago Benito², Silvia Brezina¹, Beata Beisert¹, Stefanie Fritsch¹, Claus-Dieter Patz³, Doris Rauhut¹

Affiliations

¹ Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
² Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
³ Department of Beverage Research, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.

Abstract

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae × S. paradoxus (SC × SP), S. cerevisiae × S. kudriavzevii (SC × SK) and S. cerevisiae var. cerevisiae × S. cerevisiae var. bayanus (SC × SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve positive properties while, suppressing undesired properties from the parental yeast species. The hybrid SC × SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcohols were higher in wines fermented by SC × SP, compared to the other variants. SC × SP fermentations resulted in decreased concentrations of l-malate and sulphites.

Keywords: Aroma; Citronellol (PubChem CID8842); Hotrienol (PubChem CID5366264); Hybrid yeasts; Isoamyl acetate (PubChem CID31276); Linalool (PubChem CID6549); Monoterpenes; Riesling; Saccharomyces cerevisiae var. bayanus; Saccharomyces kudriavzevii; Saccharomyces paradoxus; Sulphur dioxide (PubChem CID1119); Wine flavour; l-Malic acid (PubChem CID222656); α – Terpineol (PubChem CID, 17100).