Using Indigenous Yeast to Improve Wine Quality
Author Information
Author(s): Thivijan Sathivel, Pavalakumar Dayani, Gunathunga Chathuri J., Undugoda Lanka J. S., Manage Pathmalal M., Nugara Ruwani N., Bandara Pasan C., Thambugala Kasun M., Al-Asmari Fahad, Promputtha Itthayakorn
Primary Institution: University of Sri Jayewardenepura
Hypothesis
Can indigenous non-Saccharomyces yeast strains enhance the physicochemical and sensory properties of wine fermentation?
Conclusion
The study found that Hanseniaspora uvarum and Starmerella bacillaris significantly improved wine quality by increasing alcohol production and enhancing fruity aromas.
Supporting Evidence
- Hanseniaspora uvarum produced the highest alcohol content at 8.16 ± 0.05% (v/v).
- Starmerella bacillaris also showed significant alcohol production at 8.04 ± 0.04% (v/v).
- Hanseniaspora uvarum demonstrated superior resilience during fermentation with a half-life of 3.34 ± 0.03 days.
- High-Performance Liquid Chromatography analysis indicated stable tartaric acid levels and reduced malic acid content.
- Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry identified ethyl acetate as the dominant volatile compound.
Takeaway
Scientists looked at special yeasts from grapes to see if they could make wine taste better, and they found some that really helped!
Methodology
The study involved isolating non-Saccharomyces yeasts from grape skins and fermentation stages, followed by fermentation trials and analysis of physicochemical properties.
Potential Biases
Potential bias in yeast selection and fermentation conditions may affect the generalizability of the results.
Limitations
The study focused on a limited number of yeast strains and specific grape varieties, which may not represent all potential yeast contributions to wine quality.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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