Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines

Massera, Ariel Fernando; Assof, Mariela; Sari, Santiago; Ciklic, Iván; Mercado, Laura; Jofré, Viviana; Combina, Mariana

doi:10.1016/j.lwt.2021.111069

Cited by 21 publications

(11 citation statements)

References 42 publications

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“…As for how temperature particularly affects each of the compounds, we see that there are some volatiles whose concentration increases proportionally with temperature, such as isoamyl acetate and phenylethyl acetate. In contrast, there are others such as ethyl hexanoate and ethyl dodecanoate whose amount is inversely proportional to temperature [24].…”

Section: Changes In the Volatile Compoundsmentioning

confidence: 99%

Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Abarca-Rivas

Martín-Garcia²,

Riu-Aumatell³

et al. 2023

BIO Web Conf.

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The increase in temperature caused by climate change is one of the greatest challenges the wine industry has to face. Temperature increase affects sugar and alcohol content, which directly impact the chemical and organoleptic characteristics of wine. This has a serious impact on the competitiveness and profits of companies in the sector. Among the most studied strategies focused on guaranteeing wine quality is the use of yeast strains that are better adapted to the conditions generated by climate change. Therefore, this study seeks to evaluate whether the Saccharomyces cerevisiae strains LALVIN CY3079 and UVAFERM WAM maintain their organoleptic characteristics at different temperatures. For this purpose, 3 experimental fermentations were carried out at 16, 20, and 27ºC, respectively. Alcoholic fermentation was monitored (pH, sugars, and microbial population) and general oenological parameters (acetic, citric, malic, succinic, lactic, amine nitrogen, ammonium, and glycerol) were evaluated at the beginning and end of fermentation. In addition, the ethanol content and volatile compounds formed at the end of fermentation were analysed. As a result of these experimental fermentations, it was observed that most of the basic oenological parameters and volatile compounds are modified as a function of fermentation temperature.

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Section: Changes In the Volatile Compoundsmentioning

confidence: 99%

Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Abarca-Rivas

Martín-Garcia²,

Riu-Aumatell³

et al. 2023

BIO Web Conf.

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“…The temperature for fermentation has a great impact on yeast metabolism; therefore, it was carefully selected and controlled to allow the development of the targeted aromatic profile. It is known that lower temperatures lead to better development of ethylic esters [32,33]; therefore, for the fermentations Ester-STR and Ester-TXL, a fermentation temperature of 15 °C was selected to favour the development of esteric aromas. For Thiol-STR and Thiol-TXL, the fermentation temperature selected was 18 °C to avoid the formation of hydrogen sulphide by the yeast in the presence of the thiolic nutrient based on sulphur compounds.…”

Section: Thiol-txlmentioning

confidence: 99%

“…The control wine was fermented in the usual conditions for white wines, the slightly higher temperature of 20 °C being necessary for the development of the typical terpenic profile of this variety, which is otherwise inhibited by lower temperatures [33]. Additionally, the control wine was fermented with its natural yeasts to reveal the exact aromatic profile obtained in the region by the classical winemaking technology.…”

Section: Thiol-txlmentioning

confidence: 99%

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

Antoce

Cojocaru

2021

Fermentation

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Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, before or during fermentation. The musts were inoculated with two different strains of yeast, specially selected to favour the formation of an esteric or a thiolic volatile profile. The resulting wines were bottled and analysed two years later by Heracles flash GC electronic nose (from Alpha MOS), which provided a good discrimination of the samples based on the peaks of volatile molecules identified on the two chromatographic columns. The electronic nose showed that, in the aged wines, the influence of the yeast inoculated for fermentation was more evident than the impact of the yeast nutrients added. Using the AroChemBase software module from Alpha MOS, some volatile esters and other compounds were identified, and their importance for the discrimination of the wines and for the aroma profile is discussed. However, because the GC electronic nose can identify only some volatile compounds, but not all, sensory analysis was also applied to evaluate the wine samples, showing that the yeast, as well as the nutrients, have a clear influence on the perceived aromatic profiles. As intended, samples prepared with any of the technological interventions showed different volatile/aromatic profiles than the control wine prepared by natural fermentation and were clearly separated by the electronic nose, even after two years of storage. However, due to the limitations of the chromatographic columns used, the electronic nose could not provide an overall description of the aromatic profile of the produced wines, which is why the expertise of panelists was still needed to evaluate wines.

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“…Aroma is a crucial substance that involves volatile alcohol, aldehyde, ketone, ester, and other organic components and helps estimate grape and wine quality [ 10 ]. According to the source, wine aroma is divided into three main groups: grape aroma, fermentation aroma, and maturation aroma [ 11 ]. The main components of grape-derived aroma are terpenes, norisoprenoids, methoxypyrazines, aliphatics, mercaptans, and phenylpropanoids, which are mostly formed via the mevalonic acid (MVA) pathway, the plastidial methylerythritol phosphate (MEP) pathway, and the lipoxygenase (LOX) pathway [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Expression of Aroma Components and Related Genes in Merlot and Marselan Scion–Rootstock Grape and Wine

Chen

et al. 2022

Foods

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Rootstocks were bred and selected from several species in order to enhance the resistance against biotic or abiotic stresses. There are few studies on the effect of rootstocks on aroma and related gene expression. This study focused on the effects of three rootstocks, Kober 5BB (5BB), 1103 Paulsen (1103P), and Selection Oppenheim (SO4), on the aroma and volatile-related gene expression levels of Merlot and Marselan berries and wines. These three rootstocks reduced the total aroma content of Merlot wine. 5BB upregulated VvLoXA and showed increased C6 alcohols. 1103P enhanced the linalool from Merlot berry, with marked upregulation of VvLinNer1. Conversely, rootstocks increased the total aroma content of Marselan berry, verified by the related expression levels of volatile-related genes. For Marselan berry, 5BB and 1103P upregulated five VvGTs and nine genes from the LOX and MEP pathway. 1103P increased the contents of C6 alcohols, C6 aldehydes, and citronellol from Marselan berry. Compared to 5BB and SO4, rootstock 1103P provided berries of better quality and richer aroma volatiles to Merlot and Marselan, while all three of the rootstocks had a significant effect on scion–rootstocks.

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Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines

Cited by 21 publications

References 42 publications

Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

The Expression of Aroma Components and Related Genes in Merlot and Marselan Scion–Rootstock Grape and Wine

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