NDLI: Sensory Profile of cv. Savvatiano (Vitis vinifera L.) Wines Fermented with the Metschnikowia pulcherrima and Saccharomyces cerevisiae Yeasts in Individual and Mixed Fermentation

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Sensory Profile of cv. Savvatiano (Vitis vinifera L.) Wines Fermented with the Metschnikowia pulcherrima and Saccharomyces cerevisiae Yeasts in Individual and Mixed Fermentation

Content Provider	MDPI
Author	Bouloumpasi, Elisavet Petraina, Aikaterini Karampatea, Aikaterini
Copyright Year	2021
Description	The objective of this study was to explore the use of non-Saccharomyces yeasts, individually or in mixed culture, with Saccharomyces cerevisiae for the vinification of must originating from the native white wine grape cultivar Savvatiano (Vitis vinifera L.). Savvatiano is the most planted grape cultivar in Greece, cultivated predominantly in Central Greece. Grapes were harvested during October 2020, were pressed, and the must after cold settlement was inoculated with a. Saccharomyces cerevisiae, b. Metschnikowia pulcherrima, and c. mixed culture, in sequential inoculation (M. pulcherrima, followed by S. cerevisiae after 7 days). The progress of fermentations was monitored and the finished wines were analyzed for the main wine parameters, as well as sensory attributes by a panel of experts. The results of this study provide useful data in order to further explore the effect of mixed culture use on fermentation of musts originating from native grape varieties with low aromatic intensity.
Starting Page	52
e-ISSN	26739976
DOI	10.3390/Foods2021-11095
Journal	Biology and Life Sciences Forum
Issue Number	1
Volume Number	6
Language	English
Publisher	MDPI
Publisher Date	2021-10-14
Access Restriction	Open
Subject Keyword	Biology and Life Sciences Forum Microbiology Wine Yeasts Mixed-fermentation Saccharomyces Cerevisiae Non-saccharomyces Metschnikowia Pulcherrima Sensory Evaluation Chemical Analysis
Content Type	Text

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