The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
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Format: | info:ar-repo/semantics/artículo biblioteca |
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Elsevier
2021-03
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Subjects: | Saccharomyces, Saccharomyces cerevisiae, Vinos, Variedades, Fermentación Alcohólica, Compuesto Volátil, Wines, Varieties, Alcoholic Fermentation, Volatile Compounds, Variedad Tempranillo, |
Online Access: | http://hdl.handle.net/20.500.12123/8774 https://www.sciencedirect.com/science/article/pii/S2590157521000043 https://doi.org/10.1016/j.fochx.2021.100116 |
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oai:localhost:20.500.12123-87742021-03-01T14:51:25Z The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines Denat, Marie Perez, Maria Dolores Heras, José María Querol, Amparo Ferreira, Vicente Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN. EEA Mendoza Fil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España Fil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Heras, José María. Lallemand Bio S.L.; España Fil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España 2021-03-01T14:47:46Z 2021-03-01T14:47:46Z 2021-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8774 https://www.sciencedirect.com/science/article/pii/S2590157521000043 2590-1575 https://doi.org/10.1016/j.fochx.2021.100116 eng info:eu-repo/semantics/openAccess application/pdf Elsevier Food Chemistry: X 9 : 100116 (March 2021) |
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Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo |
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Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo Denat, Marie Perez, Maria Dolores Heras, José María Querol, Amparo Ferreira, Vicente The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
description |
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN. |
format |
info:ar-repo/semantics/artículo |
topic_facet |
Saccharomyces Saccharomyces cerevisiae Vinos Variedades Fermentación Alcohólica Compuesto Volátil Wines Varieties Alcoholic Fermentation Volatile Compounds Variedad Tempranillo |
author |
Denat, Marie Perez, Maria Dolores Heras, José María Querol, Amparo Ferreira, Vicente |
author_facet |
Denat, Marie Perez, Maria Dolores Heras, José María Querol, Amparo Ferreira, Vicente |
author_sort |
Denat, Marie |
title |
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
title_short |
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
title_full |
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
title_fullStr |
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
title_full_unstemmed |
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines |
title_sort |
effects of saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged tempranillo wines |
publisher |
Elsevier |
publishDate |
2021-03 |
url |
http://hdl.handle.net/20.500.12123/8774 https://www.sciencedirect.com/science/article/pii/S2590157521000043 https://doi.org/10.1016/j.fochx.2021.100116 |
work_keys_str_mv |
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