Impacto de levaduras autóctonas no Saccharomyces en la reducción de etanol y perfil químico del vino chileno Sauvignon blanc

Abstract

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous and novel non-Saccharomyces yeasts (NSYa, NSYb) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for NSYa and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for NSYb compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (NSYa: 9.47 g/L and NSYb 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with NSYb managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of NSYa, the reduction was only observed in sequential fermentations with 0.62% v/v.