Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines

Application of cool temperatures were studied to encourage Metschnikowia pulcherrima P01A016 and Meyerozyma guilliermondii P40D002 prior inoculation Saccharomyces cerevisiae D254 lower ultimate ethanol concentrations achieved. Merlot grape must was distributed into 300 L temperature-controlled tanks inoculated with non-Saccharomyces yeasts three days before S. cerevisiae. For control fermentations, maximum set 25 °C (temperature regime I) while those Mt. or My. initially 15 II) 17.5 III) increasing after adding Once fermentations achieved dryness (?2 g/L residual sugar), wines bottled stored for six months at 7 sensory analysis. Ethanol reduction by not observed in fermented under II but III (0.8% v/v). In contrast, musts yielded lowered 0.3% (II) 0.4% v/v (III). Sensory panelists found express scores ‘hotness’, ‘bitterness’, ‘ethanol’ flavor fewer differences noted guilliermondii. Reducing final using cooler initial fermentation without adversely affecting wine quality.