New study explores benefits of wild yeasts in wine-making
Yeasts that naturally occur on wine grapes may improve wines produced in warmer climates, according to a study.
Up until now the use of these 'natural' or 'wild' yeasts during the production process has mostly been discouraged by winemakers, said researchers from the University of Adelaide in Australia.
The study, published in the journal Scientific Reports, focussed on the effects of Lachancea thermotolerans yeast which occurs naturally on grapes.
"This important research shows a potential new way for oenologists to improve the quality of wine grown in warm climates using different strains of naturally-occurring yeasts," said Vladimir Jiranek, a professor at the University of Adelaide.
"Intentional over-ripening of grapes, as well as rising global temperatures due to climate change, produce excess sugar in grapes, which are converted to ethanol during fermentation. This results in highly alcoholic wines," said Ana Hranilovic, a recent PhD graduate from the University of Adelaide.
"Highly alcoholic wines may not necessarily be a good thing. Wine fashions change as consumers' tastes change but also these wines can lack acidity, be different in flavour and lead to a higher cost to the consumer in the form of higher taxes," said Hranilovic.
'Fixing' such wines can be difficult or costly. For example, boosting acidity for a 'fresher' taste and to reduce the risk of bacterial spoilage adds to the production costs.
A solution to all of these problems may be the use of different yeasts. While these have always been around, efforts were made to suppress them during production.
"These yeasts don't always improve wine as they can cause different off-flavours," said Hranilovic.
However, the study has highlighted that certain strains of naturally-occurring yeasts have beneficial effects in wine production.
"The yeast Lachancea thermotolerans produces high levels of acidity in the form of lactic or 'good' acid. This type of acid improves the wine by giving it a soft, mellow taste," Hranilovic said.
"But Lachancea thermotolerans, and other similar yeasts cannot be used on their own as they are not capable of consuming all the grape sugars. They must be used in conjunction with the typical 'wine yeasts'," she said.
(With inputs from agencies.)