Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines reduced ethanol contents was investigated. Fermentations grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated Metschnikowia pulcherrima strains P01A016 or NS-MP Meyerozyma guilliermondii P40D002 S. Syrah added after three days. After fermentation, Mt. contained 13.8% (P01A016) 13.9% (NS-MP) v/v ethanol, respectively, amounts which lower than alone (14.9% v/v). Delayed inoculation must (day 3) My. elevated concentrations ethyl acetate (145 148 mg/L, respectively), significantly higher those on day 0 either strain pulcherrima. Descriptive sensory analysis revealed a significant effect due panelist but not guilliermondii. This research indicates the potential for commercial application these towards production alcohol without imparting negative attributes.