Evaluation of Indigenous and in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines.

The study of non- yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous yeasts ( and ) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% / (monoculture) and 1.5% / (sequential) for and 0.50% / (monoculture) and 0.04% / (sequential) for compared to (12.87% /). Higher glycerol concentrations were produced in monoculture than sequential fermentations (: 9.47 g/L and 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with managed to reduce ethanol content by 0.17% / and 0.54% /, respectively, over the control (13.74% /). In the case of , the reduction was only observed in sequential fermentations with 0.62% /. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of (13.12% /) and (13.20% /) in sequential fermentations microvinification scale.