Evaluation of an active yeast propagation system on fermentation traits and quality of C.V. Carmenère wine

Abstract

Active dry yeasts (ADY, Saccharomyces cerevisiae) are widely used in oenology due to their potential benefits on the control of fermentation and quality reproducibility among other aspects. On the other hand, yeast propagation systems, so called Active Yeast Systems (AYS), can be useful to optimize the alcoholic fermentation (AF) initial lag phase and reduce production costs. The objective of this work was to determine the predominance of an ADY strain propagated by AYS and the impact of this inoculum on cv. Carmenère wine quality. Lalvin ICV D21 ADY strain was inoculate according to the protocol recommended by the manufacturer (T0), and in parallel, it was propagate by the AYS and then used as inoculum (T1). Yeast strain predominance analyzed by restriction fragment length polymorphism (RFLP) technique indicates that nine (out of 9) yeast colonies obtained from a single sample of the ADY, show the same electrophoretic pattern when compared to the ADY. The results show limited significant differences for the fermentation speed and the yeast cell counting. The result of the physicochemical analysis of the musts and resulting wines showed no significant differences between treatments. A triangular test showed no significant sensory differences between wines