Thesis
Impact of non-Saccharomyces yeasts on fermentation and aromatic composition of Chardonnay wines
Washington State University
Master of Science (MS), Washington State University
2015
Handle:
https://hdl.handle.net/2376/100726
Abstract
The use of regionally isolated non-Saccharomyces yeasts may enhance aromatic complexity and alter fermentation dynamics and therefore be of commercial use. In order to evaluate this hypothesis, six non-Saccharomyces yeasts, Candida californica, Candida oleophila, Metschnikowia pulcherrima, Meyerozyma caribbica, Meyerozyma guillermondii, and Wickerhamomyces anomalus were chosen from a collection of fifty strains isolated from Washington state vineyards. The initial parameter for evaluation was glucose/fructose consumption, which was examined by enzyme assay. During this experiment none of the non-Saccharomyces yeasts were able to completely utilize the available sugar, reducing the concentration 43.4 to 60.0%. Secondly, nitrogen requirements for fermentation (both amino acid and ammonium) were investigated. These yeasts, with the exception of C. californica, used similar concentrations of the amino acids and ammonium tested. Finally, the aroma profile was evaluated utilizing both GC spectroscopy and sensory evaluation. The untrained panel detected aroma differences between the My. caribbica/S. cerevisiae and C. californica/S. cerevisiae but not between the My. caribbica/C. californica wines (p < 0.01). The overall commercial usefulness as expressed by aromatic complexity, sugar and nitrogen utilization, and production of negative wine characteristics (volatile acidity) was dependent upon strain. Under these parameters C. californica and My. caribbica contributed unique and positive volatile characteristics, while minimizing negative sensory attributes and therefore are most viable for commercial use in Chardonnay wine production.
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Details
- Title
- Impact of non-Saccharomyces yeasts on fermentation and aromatic composition of Chardonnay wines
- Creators
- Kimberly Phyllis White
- Contributors
- Charles G. Edwards (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525098601842
- Language
- English
- Resource Type
- Thesis