Winemaking with non-saccharomyces yeasts

Why use non-saccharomyces starter cultures?

• an alternative to spontaneous fermentation - can provide novel or complex flavour profiles and improve fermentation reliability

• at least 42 different commercial yeast starters container at least one non-sacch

• applications include: reduced alcohol production, deacidification of malic acid, increased aroma, reduced VA, bioprotection, enhanced mouthfeel, increased texture, flavour complexity

How are non-saccharomyces used in Australia?

AWRI did a survey :

• two main uses : bioprotection (11%) and enhancing complexity (11%)

• less than 25% of wineries use non-sacchs

• small and medium sized wineries are even for both applications

• large wineries (>10,000t) only for enhancing complexity

How similar are non-saccharomyces species?

Based on DNA

What are the characteristics of Torulaspora delbrueckii?

• enhances fruitiness

• increases aroma complexity

• low VA production

• releases thiols

What are the characteristics of Lachancea thermotolerans?

• enhances aroma complexity

• enhances mouthfeel

• high glycerol production

• production of lactic acid

What are the characteristics of Metschnikowia spp?

M. fructicola - bioprotection

enables reduction in SO2 addition, protects from oxidation, it has the ability to decrease copper content

M. pulcherrima - flavour and aroma

increases varietal aromas (thiols and terpenes), masks green aromas and enhances colour

What are the characteristics of Pichia kluyveri?

• enhances fruitiness

• increases volatile thiols, blackcurrant, black pepper and menthol aromas

• frozen yeast preparation

What are the characteristics of Schizosaccharomyces spp?

• malic acid consumption

• decreases acidity

• increases colour stability for longer periods of time

What are the characteristics of Hanseniapsora spp?

• high production of 2-phenylethyl acetate - smells like roses, honey

• increases fruity aromas

• enhances red tonality