Impact of the thermovinification practice combined with the use of autochthonous yeasts on the fermentation kinetics of red wines.

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dc.contributorISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; ANA PAULA ANDRÉ BARROS, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; MARCOS DOS SANTOS LIMA, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; BRUNA CARLA AGUSTINI, CNPUV; CAROLINA OLIVEIRA DE SOUZA, UNIVERSIDADE FEDERAL DA BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA.
dc.creatorSILVA, I. S.
dc.creatorBARROS, A. P. A.
dc.creatorLIMA, M. dos S.
dc.creatorAGUSTINI, B. C.
dc.creatorSOUZA, C. O. de
dc.creatorBIASOTO, A. C. T.
dc.date2025-11-18T19:51:04Z
dc.date2025-11-18T19:51:04Z
dc.date2025-11-18
dc.date2025
dc.date.accessioned2026-07-07T11:32:13Z
dc.descriptionAbstract: Thermovinification has emerged as a rising alternative method in red wine production, gaining popularity among winemakers. The use of autochthonous yeasts isolated from grapes is also an interesting practice that contributes to the creation of wine with a distinctive regional character. This research investigated how combining thermovinification with autochthonous yeast strains influences the fermentation dynamics of Syrah wine. Six treatments were conducted, combining the use of commercial and two autochthonous yeasts with traditional vinification (7-day maceration) and thermovinification (65 °C for 2 h) processes. Sugars and alcohols were quantified during alcoholic fermentation by high-performance liquid chromatography with refractive index detection. Cell viability and kinetic parameters, such as ethanol formation rate and sugar consumption, were also evaluated. The Syrah wine’s composition was characterized by classical wine analyses (OIV procedures). The results showed that cell viability was unaffected by thermovinification. Thermovinification associated with autochthonous yeasts improved the efficiency of alcoholic fermentation. Thermovinified wines also yielded a higher alcohol content (13.9%). Future studies should investigate how thermovinification associated with autochthonous yeasts affects the metabolomic and flavoromic properties of Syrah wine and product acceptability.
dc.identifierFermentation, v. 11, n. 8, article 436, 2025.
dc.identifier2311-5637
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1181669
dc.identifierhttps://doi.org/10.3390/fermentation11080436
dc.identifier.urihttp://hdl.handle.net/123456789/511407
dc.languageeng
dc.rightsopenAccess
dc.subjectThermomaceration
dc.subjectMicrobial terroir
dc.subjectNon-Saccharomyces yeasts
dc.subjectVinho
dc.subjectFermentação
dc.subjectFermentação Alcoólica
dc.subjectTratamento Térmico
dc.subjectRed wines
dc.subjectWine yeasts
dc.titleImpact of the thermovinification practice combined with the use of autochthonous yeasts on the fermentation kinetics of red wines.
dc.typeArtigo de periódico

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