THE IMPACT OF NUTRIENTS ON AROMA PRODUCTION BY S. CEREVISIAE, NON-SACCHAROMYCES YEASTS AND LACTIC ACID BACTERIA IN MIXED FERMENTATIONS

Drs D Rossouw, H Musarurwa, N Jolly, B Divol and Prof F Bauer - 04 May 2016

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If optimal fermentation supplements are to be formulated, a deeper knowledge is required regarding the impact of specific nutrients (i.e. amino acids) on the aroma compounds produced by S. cerevisiae, non-Saccharomyces yeasts and LAB. In light of the growing trend towards inoculation of mixed species starter cultures the impact of nutrients on microbial interactions and aroma outcomes in co-inoculated (S. cerevisiae, non-Saccharomyces and LAB) fermentations also need to be evaluated comprehensively.

The present application proposes to investigate aromatic outcomes in complex environments and in particular to multispecies and mixed fermentations supplemented with different nutrients. Such an approach will yield data that are of direct relevance to practical wine making, and will lead to the development of better microbiological tools, an aroma prediction model and practical strategies to achieve desired outcomes.

debra@sun.ac.za

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