Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts

Authors: PAUP, VICTORIA - Washington State University; BARTON, TARA - Washington State University; EDWARDS, CHARLES - Washington State University; LANGE, IRIS - Washington State University; LANGE, B - Washington State University; Lee, Jungmin; ROSS, CAROLYN - Washington State University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/11/2022
Publication Date: 11/10/2022
Citation: Paup, V.D., Barton, T.L., Edwards, C.G., Lange, I., Lange, B.M., Lee, J., Ross, C.F. 2022. Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts. Journal of Food Science. 87(12):5402-5417. https://doi.org/10.1111/1750-3841.16371.
DOI: https://doi.org/10.1111/1750-3841.16371

Interpretive Summary: Winemakers are interested in new ways to enhance wine taste that will give their products an edge. Non-Saccharomyces yeasts (yeasts not traditionally used for alcoholic fermentation) were used for alcoholic fermentation to explore if better tasting and lower alcohol containing red and white wines could be made, when compared to using traditional yeasts (S. cerevisiae). Non-Saccharomyces yeast strains (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) were chosen for their ability to produce the enzyme pectinase, which can breakdown pectin to improve mouthfeel in wine. Experimental wines were tested with and without pectin. Overall, in both red and white wines, the utilization of non-Saccharomyces yeasts generated minor sensory changes, but significantly influenced chemical properties (pH, titratable acidity, and pectin hydrolysis indicator compound [D-galacturonic acid], but not alcohol). A strong positive link was found between the pectin hydrolysis indicator compound and buttery aroma in white wines. Exploring new non-Saccharomyces yeast strains may offer a valuable tool for creating new wine tastes from familiar cultivars.

Technical Abstract: The overall objective of this study was to examine the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of a red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a cocktail of non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri). Alcoholic fermentations were then completed through inoculation of commercial strains of S. cerevisiae. To ensure sufficient substrate was present, none to varying levels of apple pectin (0 - 1.25 g/L for reds and 1.00 g/L for whites) were added at the start of fermentation. Once the wines were fermented to dryness, and bottled, trained sensory evaluation panelists (n=10) analyzed these wines for aroma, flavor, taste, and mouthfeel attributes associated with standard Merlot or Chardonnay wines. In both wines, interactions between the presence of non-Saccharomyces yeasts and pectin addition significantly influenced the pH, titratable acidity, and D-galacturonic acid (pectin hydrolysis indicator). No significant differences were observed among the red wine treatments for sensory properties evaluated. Similarly, limited sensory changes were observed for white wines, with only ‘ethanol burn’ being significantly different. In addition, a strong positive correlation (r=0.76) was found between the D-galacturonic acid and buttery aroma for only Chardonnay wines. Overall, in both red and white wines, the utilization of non-Saccharomyces yeasts significantly influenced chemical properties with minor sensory changes.