Impact of commercial yeast strains on wine fermentation and formation of metabolites of yellow passion fruit (Passiflora edulis Sims F. flavicarpa Degner)

Abstract

Juice of yellow passion fruit (YPF) was fermented with different commercial yeast strains of Saccharomyces. This research aimed to investigate the impact of one commercial strain of Saccharomyces bayanus (Strain A) and two strains of Saccharomyces cerevisiae (Strain B and C) on the fermentation kinetics and formation of metabolites produced by wine yeast in YPF wines. The results showed that most parameters were significantly different depending on the yeast strain used. The YPF wine fermented with the A and B strain showed the most diverse fermentation parameters and produced significantly higher concentrations of fatty acid ethyl esters, which contribute to very pleasant odours of various fruity notes in YPF wine. However, the B strain also produced high concentrations of acetaldehyde, acetic acid and acetic acid esters in YPF wines. The C strain developed the highest amounts of lactic acid. This strain also produced larger concentrations of keto acids, principally pyruvate and α-ketoglutarate, which have implications for wine stability and quality due to their abilities to bind sulphur dioxide