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. 2024 Dec 6:14:1495177.
doi: 10.3389/fcimb.2024.1495177. eCollection 2024.

Influence of indigenous non- Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

Sathivel Thivijan  1   2   3 , Dayani Pavalakumar  2   3 , Chathuri J Gunathunga  2   3 , Lanka J S Undugoda  2 , Pathmalal M Manage  4 , Ruwani N Nugara  2 , Pasan C Bandara  2 , Kasun M Thambugala  5   6   7 , Fahad Al-Asmari  8 , Itthayakorn Promputtha  1
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Influence of indigenous non- Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

Sathivel Thivijan et al. Front Cell Infect Microbiol. .

Abstract

This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: Hanseniaspora opuntiae (J1Y-T1), H. guilliermondii (Y5P-T5), H. uvarum (JF3-T1N), Pichia kudriavzevii (Y8P-T8), and Starmerella bacillaris (WMP4-T4). Among these, H. uvarum and S. bacillaris were particularly noteworthy due to their superior alcohol production, achieving levels of 8.16 ± 0.05% and 8.04 ± 0.04% (v/v), respectively, and demonstrating higher alcohol tolerance even in later fermentation stages. Hanseniaspora uvarum also showed exceptional resilience, with a half-life of 3.34 ± 0.03 days and a Km value of 1.0200 ± 0.0100 mol L⁻¹, achieving the highest biomass even in the later stages of fermentation. High-Performance Liquid Chromatography analysis revealed that while tartaric acid levels remained constant, malic acid content decreased, and acetic acid was produced by all strains. Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry identified ethyl acetate as the dominant volatile compound, with H. uvarum producing the highest concentration (43.411 ± 1.602%), contributing to a fruitier aroma and flavor. The combined attributes of H. uvarum higher alcohol content, enhanced fruity notes, improved clarity, lower acetic acid (0.52 ± 0.03 g L⁻¹), and significant residual sugar (162.37 ± 2.48 g L⁻¹) make it a promising candidate for improving the overall quality of regional wines. Incorporating H. uvarum into mixed starter cultures with specific Saccharomyces strains could further optimize the wine fermentation process.

Keywords: HPLC; Hanseniaspora uvarum; Vitis vinifera; fermentation kinetics; sensory attributes.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Yeast population dynamics, residual sugar, and alcohol levels during fermentation from 0 to 14 days for different non-Saccharomyces yeast strains: (A) H. opuntiae J1Y-T1; (B) P. kudriavzevii Y8P-T8; (C) H. guilliermondii Y5P-T5; (D) H. uvarum JF3-T1N; and (E) S. bacillaris WMP4-T4.
Figure 2
Figure 2
Acid profile heat map of wine samples produced by selected non-Saccharomyces yeast strains.
Figure 3
Figure 3
FTIR spectra of wine samples produced by selected non-Saccharomyces yeast strains (A) H. opuntiae J1Y-T1; (B) P. kudriavzevii Y8P-T8; (C) H. guilliermondii Y5P-T5; (D) H. uvarum JF3-T1N; and (E) S. bacillaris WMP4-T4.
Figure 4
Figure 4
Comparison of the volatile profiles of wine samples produced by selected non-Saccharomyces yeast strains through SPME GC/MS analysis.
Figure 5
Figure 5
The biplots illustrating the PCA graphs (A) for typical E-nose sensory values (R1-R10); (B) for sensory attributes of wine samples produced by selected non- Saccharomyces yeast strains.
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