Abstract
This study investigated the effect of select non-Saccharomyces yeast strains on Hanseniaspora uvarum growth, acetic acid, and ethyl acetate production during prefermentation cold soak. Commercially available non-Saccharomyces yeasts were tested for their ability to reduce H. uvarum growth and acetic acid production during a simulated cold soak in a grape juice-based medium. All non-Saccharomyces yeast tested reduced H. uvarum growth and acetic acid production, with some yeast having a greater impact than others. Following this, fourteen different H. uvarum isolates were tested against one select non-Saccharomyces yeast, Metschnikowia fructicola. All H. uvarum isolates had reduced growth and acetic acid production when grown in co-culture with M. fructicola with variation between isolates noted. Finally, the impact of M. fructicola on H. uvarum was evaluated during prefermentation cold soak of Pinot noir grapes. Pinot noir grapes were inoculated with a combination of H. uvarum and M. fructicola and cold soaked for 6 days at 8°C. At the end of cold soaking, treatments inoculated with M. fructicola contained lower populations of H. uvarum and significantly lower acetic acid and ethyl acetate concentrations compared to treatments not inoculated with M. fructicola. After the completion of alcoholic fermentation, wines where M. fructicola was added contained significantly lower ethyl acetate but no differences in acetic acid concentration. These results suggest that the addition of select non-Saccharomyces yeast may be an additional method to reduce the risk of spoilage by H. uvarum during prefermentation cold soaking.
- Received January 2020.
- Revision received April 2020.
- Accepted April 2020.
- Published online April 2020
- ©2020 by the American Society for Enology and Viticulture
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