Co-fermentation with "Pichia Kluyveri" increases varietal thiol concentrations in Sauvignon Blanc

By Nicole Anfang, Michael Brajkovich, M. Goddard. 2009

234 citations recorded by the source corpus.

Background and Aims: Volatile varietal thiols are one class of yeast metabolite that add aroma/flavour to Sauvignon Blanc, particularly to the Marlborough style from New Zealand. While various strains of Saccharomyces cerevisiae are known to liberate such thiols, there are no data examining whether non-Saccharomyces species effect concentrations of these thiols in wine. Methods and Results: We screened a variety of New Zealand wine yeast isolates and found some that were able to liberate either 3-mercaptohexan-1-ol (3MH) or 3-mercaptohexyl acetate (3MHA). We show that co-fermentation with specific commercial strains and an isolate of Pichia kluyveri from New Zealand, at a 1:9 starting ratio, significantly enhances the 3MHA concentrations in Sauvignon Blanc compared with single species ferments. Conclusions: Co-fermentation with this isolate of P. kluyveri may provide a means to elevate 3MHA concentrations in Sauvignon Blanc; the mechanism behind this increase is unknown. Significance of the Study: Techniques that allow the predictable manipulation of varietal thiols potentially provide tools for winemakers to alter wine style without the use of genetically modified organisms. © 2008 Australian Society of Viticulture and Oenology Inc.

Subfields: Animal Science and Zoology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/2918b3875c8046389ea7151fbda92b626c25a6fc

How researchers see this paper

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In Food Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

In Plant Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “kluyveri has been reported to lead to higher levels of varietal thiols, especially 3-mercaptohexyl acetate (3MHA; Anfang et al., 2009).”