Do Non-<i>Saccharomyces</i> Yeasts Work Equally with Three Different Red Grape Varieties?
Rocío Escribano-Viana,
Patrocinio Garijo,
Isabel López-Alfaro,
Rosa López,
Pilar Santamaría,
Ana Rosa Gutiérrez,
Lucía González-Arenzana
Affiliations
Rocío Escribano-Viana
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Patrocinio Garijo
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Isabel López-Alfaro
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Rosa López
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Pilar Santamaría
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Ana Rosa Gutiérrez
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
Lucía González-Arenzana
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC. Finca La Grajera, Ctra LO-20- salida, 13, 26071 Logroño, Spain
The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.
