Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 1 / 2021

Ženišová, K. – Cabicarová, T. – Sidari, R. – Kolek, E. – Pangallo, D. – Szemes, T. – Kuchta, T.
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 87-91

Katarína Ženišová, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava, Slovakia. E-mail:

Received 19 November 2020; 1st revised 14 January 2021; accepted 22 January 2021; published online 24 January 2021.

Summary: Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analysed using solid-phase microextraction coupled to gas chromatography–mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, ethyl acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with L. thermotolerans contained increased concentrations of 2-phenylethanol, diethyl succinate and phenylethyl acetate, together with an increased concentration of 3-methylbutanoic acid. Wine produced with M. pulcherrima contained increased concentrations of 2-phenylethanol and diethyl succinate, together with a decreased concentration of acetaldehyde. Results of the study demonstrate that L. thermotolerans and M. pulcherrima, when used in a co-culture with S. cerevisiae, can modulate the composition of Pinot Blanc wine regarding aroma compounds, thereby positively contributing to its quality.

Keywords: wine; Lachancea; Metschnikowia; aroma

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