Differences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts

Guillaume Bergler (1) , Carole Camarasa (1) , Anne Ortiz-Julien (2) , Benoît Colonna-Ceccaldi (3) , Audrey Bloem (1)

1 SPO - Sciences Pour l'Oenologie
2 Lallemand SAS
3 Centre de recherche Pernod Ricard

The diversification of the supply, in terms of typicality and sensory complexity of fermented beverages (wine, cognac, whisky ...), is an option favored by producers to establish themselves in a highly competitive market. Indeed, the development of new products showing original sensory profiles must meet the consumers’ new expectations, who are looking for high-quality wines and spirits, with a strong aromatic character. These notes can be brought by compounds belonging to different chemical groups, and derived from different pathways of the yeast’s metabolism. Some of these compounds are well-known (higher alcohols, acetate esters, ...), but other volatile molecules are more unusual : terpenes, lactones and benzene derived molecules are some examples of those unusual compounds. In this context, the first step of the work was to study the fermentation ability of 54 non-Saccharomyces and 40 Saccharomyces yeast strains, isolated from grape juices. The fermentations were carried out in enological conditions, at 24°C. Interestingly, some of the non-Saccharomyces strains managed to consume more than 80% of the total sugars present in the must. The second part of this work was to study the production of volatile molecules by the strains during the fermentation, using GC-MS. Similar to the fermentation aspects, the volatile profiles of the different strains were quite different, which corroborated the high diversity of the non-Saccharomyces yeasts. Furthermore, some strains produced unusual aromas. This work can highlight the potential of some non-Saccharomycesyeast strains –even in pure cultures- for winemaking.

Domaines: Sciences du Vivant [q-bio]; Biodiversité; Biotechnologies

Guillaume Bergler, Carole Camarasa, Anne Ortiz-Julien, Benoît Colonna-Ceccaldi, Audrey Bloem. Differences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts. Macrowine 2018, May 2018, Zaragosa, Spain. ⟨hal-02958582⟩