Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

• DOI: 10.1111/j.1755-0238.2000.tb00158.x
• Publication Date: 2008-03-12T10:59:18Z
• Authors: A. SODEN; I.L. FRANCIS; H. OAKEY; P.A. HENSCHKE
• Keywords: Aroma of wine

Effects of several inoculation protocols using Saccharomyces cerevisiae strain AWRI 838 (an isolate Lalvin EC11 18) and Candida stellata 1159 (CBS 2649) upon the aroma properties chemical composition Chardonnay wine were determined. An increase in concentration glycerol acetic acid was observed when fermentation performed with C. 1159, which did not progress to dryness. Sensory descriptive analysis showed a substantial difference between wines produced by monocultures two yeast species. The significantly more intense 'honey', 'apricot', 'sauerkraut' aromas, diminished 'lime', 'banana''tropical fruit' 'floral' aromas ascribed S. 838. When co-inoculated at ten times initial 838, non- had only minor impact despite maintaining significant viable population 5–10 106 colony forming units per mL throughout fermentation. Wine different profile either reference monoculture sequential fermentation, whereby conducted first half before subsequent completion This 'floral', 'banana', 'tropical scores intermediate wines, 'apricot' 'honey' ratings similar wine, 'ethyl acetate' that exceeded both wines. These results suggest potential reliable mixed culture strategy for exploiting unconventional, fermentation-impaired yeasts producing greater flavour diversity wine.