|PAUP, VICTORIA - Washington State University
|APLIN, JESSE - Washington State University
|POTTER, RACHEL - Washington State University
|EDWARDS, CHARLES - Washington State University
|ROSS, CAROLYN - Washington State University
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/22/2022
Publication Date: 1/12/2023
Citation: Paup, V.D., Aplin, J.J., Potter, R.I., Edwards, C.G., Lee, J., Ross, C.F. 2023. Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts. Journal of Food Science. 88(1):462-476. https://doi.org/10.1111/1750-3841.16418.
Interpretive Summary: New wines are being made by using unusual yeasts (non-Saccharomyces yeasts) that develop unexpected flavors. As little is known about their influence on wine quality, we examined how wine made with these yeasts might change in taste and flavor after storage. One notable finding was that after storage, red wines made with these yeasts had increased cherry flavors. These yeasts offer winemakers another way to create new or improved products for consumers.
Technical Abstract: Recently, the use and commercial availability of non-Saccharomyces yeasts in winemaking to reduce alcohol content has increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the use of selected pectinase producing non-Saccharomyces yeasts to improve the mouthfeel of red and white wine through hydrolysis of pectin was studied. Apple pectin (0 or 0.5 g/L) was added to Merlot and Chardonnay grape musts after inoculation with (a) only S. cerevisiae or (b) a three species mixture of non-Saccharomyces yeasts; after three days, S. cerevisiae was added. Addition of non-Saccharomyces yeasts with added pectin resulted in higher concentrations of D-galacturonic acid and glycerol concentration in the wines after six months of aging. However, mouthfeel (viscosity or weight) of wines with or without added pectin as determined by a sensory evaluation panel was not altered by the presence of these yeasts. Significant interactions among the yeast utilized, pectin addition, and 6-month aging affected some flavors (solvent) of red wine while addition of non-Saccharomyces yeasts increased others (cherry) during aging. No sensory differences were perceived between white wines due to non-Saccharomyces yeasts; however, aging increased the intensity of 40 sensory attributes. Though mouthfeel was not affected, the utilization of non-Saccharomyces yeasts may be a useful tool to alter wine quality in red wine by increasing specific aromas after storage.