paradoxus as a commercial
wine starter yeast culture.
1. Recommendations
from other people.
2. Type or variety.
1. Aging
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5.
6. Mechanical
Fermentation
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Wine Yeast Starter Culture
Fermentation by yeasts
› Traditional fermentation
Spontaneous
› Modern fermentation
Commercial Starter Cultures
S. cerevisiae
Saccharomyces paradoxus
Member of the taxon Saccharomyces sensu
stricto group.
› S. cerevisiae, S. bayanus, S. pastorianus
› Isolated in fluxes of oaks and other broad-leafed tree
Isolated from Croatian vineyards
Used in making a fermented Mexican drink from
the sap of Agave.
Objectives
To determine specific desirable enological
characteristics of Saccharomyces paradoxus;
To compare the enological performances of S.
paradoxus and S. cerevisiae under limiting
conditions; and
To establish the potential of S. paradoxus as a
commercial wine starter yeast culture.
Fermentation
Alcoholic fermentation
› Conversion of sugars to ethanol and other by-
products.
Malolactic fermentation
› Malic acid degradation.
Alcoholic Fermentation
Early stage of fermentation.
› Presence of natural microflora of grape skin.
Kloeckera sp.
Saccharomyces sp.
Malolactic fermentation
Biological deacidification
› Breakdown of malic acid which is one of the most
dominant acids in grape must.
› Produce buttery and creamy aromas.
Affected by temperature at
fermentation.
Wine Bouquet
Esters
› Most important group influencing the aroma of wine;
fruity odor.
Higher Alcohols (400 mg/L)
› Contributes to aroma and taste; affects wine
negatively above its threshold value.
Volatile Acids (1.1 g/L)
› Adds complexity to wine; rancid and cheesy odor
above its threshold value.
Wine Flavor
Resulted from the complex winemaking process.
Chardonnay 21 0.043
Sp – NG 6.846
Sp – NF 6.676
Sp – SG 3.763
Sp – SF 4.394
Sc – NG 4.785
Sc – NF 4.171
Sc – SG 4.850
Sc – SF 4.447
Final production of ethanol (%), volatile acidity (g/L) and residual
sugars (g/L) for the different fermentations
Treatment Code Ethanol (%) Volatile Acidity (g/L) Residual Sugar (g/L)