non-saccharomyces wine yeast - winemanager · history of yeast starters first starter culture:...
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![Page 1: non-Saccharomyces wine yeast - WineManager · History of yeast starters First starter culture: Müller-Thurgau 1890 First commercial wine yeast starter: California 1964-65 Today:](https://reader031.vdocuments.site/reader031/viewer/2022022607/5b84c57c7f8b9ae0498ce081/html5/thumbnails/1.jpg)
nonnon--SaccharomycesSaccharomyces winewine yeastyeast
Annicka Bunte 16 June 2009
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History of yeast starters
First starter culture: Müller-Thurgau 1890First commercial wine yeast starter: California1964-65Today: 90% starter fermentations in California[Mortimer(2000) Genome Res. 10 (4): 403-409 ]
Process consistency gainedat the expense of some positive wine qualities
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Lost qualities associated with ‘‘wild’’ yeast
FRUIT.
COMPLEXITY.
MOUTHFEEL.
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Reintroducing the good “wild” characters
Aiming to reintroduce fruit, complexity and mouthfeel likespontaneous fermentations
Keeping process control
Screening of non-Saccharomyces isolates
Laboratory and field trials ensuring good vinification
Safety aspects tested (low urea/ethyl carbamate)
Sensoric impact evaluated in field trials
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Chr Hansen screening of wine related ‘‘wild’’ yeasts started in the 1990’s
Brettanomyces / Anamorph DekkeraCandidaCryptococcusDebaromycesHanseniaspora / Anamorph KloeckeraHansenulaKluyveromycesTorulasporaMetschnikowiaPichiaRhodotorulaSaccharomycesSaccharomycodesSchizosaccharomycesZygosaccharomyces
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Saccharomyces drives the alcoholic fermentation
0102030405060708090
100
0 5 10 15 20
Time (days)
Glu
cose
/fruc
tose
(g
/L)
1,E+03
1,E+04
1,E+05
1,E+06
1,E+07
1,E+08
Log
CFU
(/m
l)
Glucose Fructose CFU
0102030405060708090
100
0 5 10 15 20
Time (days)
Glu
cose
/fruc
tose
(g/L
)1,E+03
1,E+04
1,E+05
1,E+06
1,E+07
1,E+08
Log
CFU
(/m
l)
Glucose Fructose CFU
S. cerevisiae T. delbrueckii
sugarconsumed
residualsugar
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non-Saccharomyces mixed starters
Saccharomyces yeast needed to finish fermentationnon-Saccharomyces yeasts and Saccharomyces yeast shouldferment under similar conditions2003 big scale field trials2004 first non-Saccharomyces containing starter culturesintroduced by Chr Hansen
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Temperature optimum similar, temperature tolerance differs slightly.
Torulaspora delbrueckiiOptical density (620 nm)
00,020,040,060,080,1
0,12
10 15 20 25 30 35 40
Temperature (°C )
Max
. sp
ecif
ic g
row
th
rate
(h
-1 )
Saccharomyces cerevisiae
Optical density (600 nm)
0
0,05
0,1
0,15
0,2
0,25
5 10 15 20 25 30 35 40
Temperature (°C)
Max
. sp
ecif
ic g
row
th r
ate
(h-1
)
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HARMONY.nsac & MELODY.nsac
2 Blends of:
Torulaspora delbrueckii (Td)Kluyveromycesthermotolerans (Kt)Saccharomyces cerevisiae (Sc)
20%mild effect
40%strong effect
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
HARMONY MELODY
HARMONYHARMONY MELODYMELODY
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SYMPHONY.nsac & RHYTHM.nsac
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
SYMPHONY RYTHM
2 Blends of:
Kluyveromycesthermotolerans (Kt)Saccharomyces cerevisiae(Sc)
20%mild effect
40%strong effect
SYMPHONYSYMPHONY RHYTHMRHYTHM
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Example fermentation Cabernet sauvignon, HARMONY.nsac
D80%MERIT/10%T.delb/10%K.th
1,E+00
1,E+02
1,E+04
1,E+06
1,E+08
0 2 4 6 8 10Days
Log
CF
U/m
l
0
5
10
15
g/L
ØA ØA 37°C LysinGlucose/10 Fructose/10 EthanolGlycerol Figure 4
non-Saccharomycesnumbers declineover time, like in spontaneousfermentation
Saccharomycesdrives thefermentation
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Mixed starters vs pure Saccharomyces cultures
0%
40%
80%
120%
160%
200%Acidity
Fruitiness
Body
Bitterness
Lemon
PineapplePeach
Appel
Honey
Mango
Green beans
3001 3004 3005 3006 3007
½
ff
Data kindly provided by University of Neustadt, Germany and E: Begerow GmbH & Co, Germany
S. cerevisiae/
T. delbrueckii/
K. thermotoleransh
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Experience with starters
Improves mouthfeel and smoothness / roundness of winesIncreases longevity of flavours and aromas
Wineries interested in experimenting with own ratios, inoculation schemes and favourite Saccharomyces cerevisiaecommercial strains
PRELUDE.nsac single strain Torulaspora delbrueckii
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Saccharomyces drives alcoholic fermentation: growth
Prelude
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Saccharomyces drives alcoholic fermentation: sugar
Prelude
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Saccharomyces drives alcoholic fermentation: ethanol
Prelude
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non-Saccharomyces contribute little to SO2
Day
0, F
SO2
Day
0, T
SO2
Day
9, F
SO2
Day
9, T
SO2
M ERIT.ferm
T. delbrueckii
K. thermotolerans02468
1012
SO2 (ppm)
Day and SO2
yeast culture
FSO2 & TSO2 produced by single strain cultures 9 days after inoculation
MERIT.ferm
T. delbrueckii
K. thermotolerans
Prelude
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non-Saccharomyces made little difference on standard fermentation parametres (field trials 2003)
-0.8
-0.6
-0.4
-0.2
0
0.2
0.4
-0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0 1.2 RESULT1, X-expl: 8%,8% Y-expl: 37%,14%
A
BCDW1
W2
W3
W4
W5
W6
W9
W11
W12
W13
W14
W15
Cabernet s
Chardonnay
Pinot grisPinot noirRiesling
Syrah
Nr of days
EtOH
TA
VA Lactic
F SO2
T SO2
RS
Citric aciSuccinic a
Tartaric a
Color Inte
Glycerol
PC1
PC2 X-loading Weights and Y-loadings
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S. cerevisiae drives the alcoholic fermentation: field trials 2003
Finished first Finished last Total No. reported trials
S. cerevisiae 4 1 16
80% NS 0 6 16
”PRELUDE” 0 1 15
”SYMPHONY” 3 1 14
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Always use single strain Torulasporadelbrueckii (PRELUDE) with a commercial
Saccharomyces cerevisiae!
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Torulaspora delbrueckii (PRELUDE) in Pinot blanc
Average 20%M1/80%T.delbrueckii
1,E+00
1,E+02
1,E+04
1,E+06
1,E+08
0 2 4 6 8 10 12 14 16Days
Lo
g C
FU
/ml
0
5
10
15
Subs
t/P
rod.
(g/
L
vol%
)
total cfu T.delbrueckii M1Glucose/10 Fructose/10 EthanolGlycerol
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Fast MLF with non-Saccharomyces
non-Sacch
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Select your yeast product
Saccharomycescerevisiae
Non-Saccharomycesspecies
HARMONYHARMONY
RHYTHMRHYTHM
mild ‘wild effect’
strong ‘wild effect’
Palate weightstrong effect
High sugarcontent
MERITMERIT PRELUDEPRELUDE
20% 40% 100%0%
80% 60% 0%100%
MELODYMELODY
SYMPHONYSYMPHONY
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100% Torulaspora delbrueckii
To be used with your favorite Saccharomyces cerevisiae
Gives rounder, smoother mouthfeel
Extend palate weight and flavors
Used in white/ rosé and premium red wines to get additional complexity
ALWAYS use your favorite Saccharomyces cerevisiæ in addition to PRELUDE.nsac
PRELUDE.nsacNEW!NEW!
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Experience with PRELUDE.nsacSouth African field trials 2009
Chardonnay: Inoculation of PRELUDE.nsac 5 days prior to Saccharomyces cerevisiae (commercial strain)
“Remarkable” increased mouthfeel, palate weight and creaminess.Impact on red wines predicted to be very beneficialEffect similar to addition of mannoproteins
Sauvignon blanc: Inoculation of PRELUDE.nsac 2 days prior to Saccharomyces cerevisiae (commercial strain)
Preferred the PRELUDE.nsac treatmentImproved mouthfeel and lenght of flavours in the palateReduced VA notesMaintain Sauvignon blanc aromas produced by Saccharomyces
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Experience with PRELUDE.nsacSouth African field trials 2009
Chardonnay and Sauvignon blanc: PRELUDE.nsac pre- and co-inoculated with S. cerevisiae (commercial strain)
PRELUDE.nsac wines increased mouthfeel and roundnessAllows Saccharomyces cerevisiae to express flavour and fermentation characteristicsCo-inoculation preferred by most
Shiraz trials with non-Saccharomyces single strainEnhanced varietal character, enhanced colour and great mouthfeel, full bodiedEffect similar to addition of mannoproteins