Effect of mixed Saccharomyces cerevisiae strains on Chardonnay wine composition
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Saberi, Sara
issued: 2011-07-26T18:29:14Z
issued: 2011
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Chardonnay is the global standard for white wine. Traditional Chardonnay wine is fermented using natural microbial flora, while current Chardonnay wines are fermented using an individual Saccharomyces cerevisiae strain. Wine makers are looking for possibility of producing wines with enhanced complexity that has disappeared from current wines due to the use of commercially available yeast starter cultures across the world (Howell et al., 2006). Conducting controlled fermentation using multiple species or strains of yeasts can be one of the available capacities to provide superior Chardonnay wines. Selected yeasts should have certain technological characteristic as requirements for industrial wine production. In this study, two novel individual Burgundian S. cerevisiae strains (C2 and C6) and mixtures of these strains (M1, M2, M3 and M4) were used to produce wine. First, the genetic fingerprinting and killer phenotype of the Burgundian yeasts were discovered. Secondly, the enological characteristics of the Burgundian yeasts were examined. Finally, Chardonnay must was fermented at 16 °C and 20 °C with the S. cerevisiae strains. The volatile compounds of the resulting wines were identified and quantified using gas chromatography-mass spectrometry (GC-MS) and compared. The odour active values (OAVs) were calculated for each volatile compound to estimate their sensory contribution of volatile compounds to the overall aroma of the wine samples. The Burgundian strains C2 and C6 had unique genetic fingerprints and showed a positive killer phenotype. The enological characterization of the Burgundian strains showed that they are enologically equivalent to the available commercial strains. No significant (p ≥ 0.05) difference existed in the production of 18 volatile compounds by wine yeast strains across the two fermentation temperatures. Principal Component Analysis (PCA) of the volatile compounds and estimated sensory profiles of Chardonnay wines indicated that the individual…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/36299
note: E F F E C T O F M I X E D SACC H AROMYC ES C ERE VISIA E ST R A INS O N C H A RD O NN A Y W IN E C O MPOSI T I O N by Sara Saberi B.Sc., Azad University, Research and Science, Tehran, Iran, 2006 Master of Food Science (MFS), University of British Columbia, 2008 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Food Science) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) July 2011 © Sara Saberi, 2011 ii A BST R A C T Chardonnay is the global standard for white wine. Traditional Chardonnay wine is fermented using natural microbial flora, while current Chardonnay wines are fermented using an individual Saccharomyces cerevisiae strain. Wine makers are looking for possibility of producing wines with enhanced complexity that has disappeared from current wines due to the use of commercially available yeast starter cultures across the world (Howell et al., 2006). Conducting controlled fermentation using multiple species or strains of yeasts can be one of the available capacities to provide superior Chardonnay wines. Selected yeasts should have certain technological characteristic as requirements for industrial wine production. In this study, two novel individual Burgundian S. cerevisiae strains (C2 and C6) and mixtures of these strains (M1, M2, M3 and M4) were used to produce wine. First, the genetic fingerprinting and killer phenotype of the Burgundian yeasts were discovered. Secondly, the enological characteristics of the Burgundian yeasts were examined. Finally, Chardonnay must was fermented at 16 °C and 20 °C with the S. cerevisiae strains. The volatile compounds of the resulting wines were identified and quantified using gas chromatography-mass spectrometry (GC-MS) and compared. The odour active values (OAVs) were calculated for each volatile compound to estimate their sensory contribution of volatile compounds to the overall aroma of the wine samples. The Burgundian strains C2 and C6 h…
has type: Thesis/Dissertation
date issued: 2011-11
is shown at: 10.14288/1.0105133
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/36299