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. 2019 Sep 9;9(9):466.
doi: 10.3390/biom9090466.

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

Keren A Bindon  1 , Stella Kassara  2 , Mark Solomon  3 , Caroline Bartel  4 , Paul A Smith  5   6 , Alice Barker  7 , Chris Curtin  8   9
Affiliations

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

Keren A Bindon et al. Biomolecules. .

Abstract

To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were evident post-alcoholic fermentation and after 24 months of ageing with regards to the number of wine compositional variables, in particular the concentration of tannin and polysaccharide. Strain L2323 is known for its pectinolytic activity and yielded the highest concentration of both yeast- and grape-derived polysaccharides. Wines made with the mannoprotein-producing strain Uvaferm HPS (high levels of polysaccharides) did not have elevated concentrations of yeast-derived polysaccharides, despite this observation being made for corresponding model fermentations, suggesting that mannoprotein production or retention might be limited by the wine matrix. Wine tannin concentration showed a high level of variability between strains, with L2323 having the highest, and AWRI1503 the lowest concentration. Sensory analysis of the wines after 24 months ageing revealed significant differences between the yeast strains, but only the attributes opacity (visual colour) and astringency could be predicted by partial least squares regression using the wine compositional data. Notably, the astringency attribute was associated with higher concentrations of both tannin and polysaccharide, contrary to reports in the literature which suggested that polysaccharide exerts a moderating effect on astringency. The results confirm previous reports demonstrating that the choice of yeast strain represents an opportunity to shape wine style outcomes.

Keywords: anthocyanin; mannoprotein; pectin; pectolytic; proanthocyanidin.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis of the composition of wine soluble (wine) polysaccharide-associated (poly) monosaccharides, and hydrolytically-released monosaccharides from purified lees and marcs of 8 commercial yeast strains (A) Scores plot showing each yeast strain as a different colour; (B) Correlation loadings plot for wine composition (black) and lees or marc composition (red). Abbreviations: man = mannose, rha = rhamnose, glcA = glucuronic acid, galA = galacturonic acid, glc = glucose, gal = galactose, xyl = xylose, ara = arabinose, fuc = fucose.
Figure 2
Figure 2
Principal component analysis of the composition of wine sensory attributes determined for duplicate wines prepared using 10 commercial yeast strains (A) Scores plot showing each yeast strain as a different colour; (B) Correlation loadings plot for wine sensory attributes (aroma variables designated a).
Figure 3
Figure 3
Weighted regression coefficients determined from partial least squares regression (PLS1) analysis of significant wine compositional variables to predict the sensory attribute opacity.
Figure 4
Figure 4
Weighted regression coefficients determined from partial least squares regression (PLS1) analysis of significant wine compositional variables to predict the sensory attribute astringency showing (A) tannin composition and fermentation products; (B) free and polysaccharide-associated monosaccharides.
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