Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by <i>Saccharomyces cerevisiae</i> yeast strains

Blanco, Pilar; Mirás-Avalos, José Manuel; Pereira, Esteban; Orriols, Ignacio

doi:10.1002/jsfa.6122

Cited by 36 publications

(37 citation statements)

References 33 publications

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“…9,34 This yeast strain (L1) has already been reported to produce higher amounts of ethyl esters and fatty acids than other yeast strains in Albarinõ wines. 26 Similar behavior was observed in the sum of acetates of higher alcohols; higher values were obtained for the L1 and packed-column distillates in comparison with the L2 and alembic ones, although this difference was not significant when the distillation system is compared. These compounds are of fermentative origin and contribute fruity (banana and apple) notes to distillates.…”

Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 56%

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

Arrieta-Garay

Blanco

López-Vázquez

et al. 2014

J. Agric. Food Chem.

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Orujo is a traditional alcoholic beverage produced in Galicia (northwest Spain) from distillation of grape pomace, a byproduct of the winemaking industry. In this study, the effect of the distillation system (copper charentais alembic versus packed column) and the yeast strain (native yeast L1 versus commercial yeast L2) on the chemical and sensory characteristics of orujo obtained from Albariño (Vitis vinifera L.) grape pomace has been analyzed. Principal component analysis, with two components explaining 74% of the variance, is able to clearly differentiate the distillates according to distillation system and yeast strain. Principal component 1, mainly defined by C6-C12 esters, isoamyl octanoate, and methanol, differentiates L1 from L2 distillates. In turn, principal component 2, mainly defined by linear alcohols, linalool, and 1-hexenol, differentiates alembic from packed column distillates. In addition, an aroma descriptive test reveals that the distillate obtained with a packed column from a pomace fermented with L1 presented the highest positive general impression, which is associated with the highest fruity and smallest solvent aroma scores. Moreover, chemical analysis shows that use of a packed column increases average ethanol recovery by 12%, increases the concentration of C6-C12 esters by 25%, and reduces the concentration of higher alcohols by 21%. In turn, L2 yeast obtained lower scores in the alembic distillates aroma profile. In addition, with L1, 9% higher ethanol yields were achieved, and L2 distillates contained 34%-40% more methanol than L1 distillates.

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Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 56%

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

Arrieta-Garay

Blanco

López-Vázquez

et al. 2014

J. Agric. Food Chem.

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“…The production of volatile compounds varies substantially depending on the strain (Blanco et al 2013;Barbosa et al 2012;Camarasa et al 2011); however, the variability in the regulation of the synthesis of these compounds has been poorly documented. Nevertheless, it was recently shown that variations in the expression level of individual transcription factors are involved in phenotypic differences observed within the S. cerevisiae species, including the production of volatile compounds (Rossouw et al 2012).…”

Section: Effect Of Yeast Genetic Backgroundmentioning

confidence: 99%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

147

162

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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“…Volatile compounds were determined by gas chromatography. Samples analysis were performed on a GC-MS (Shimadzu, CG-17A, Kyoto, Japan) (Gas Chromatography coupled with Mass Spectrometer), and mass detector (Shimadzu, QP5050A, Kyoto, Japan), according to the methodology proposed by Blanco et al (2013). 50 lL of an internal standard solution (5 g L -1 of 4-methyl-2-pentanol in 50% ethanol) were added to 5 mL of wine.…”

Section: Volatile Profile By Gas Chromatographymentioning

confidence: 99%

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

et al. 2017

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This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g, density of 0.991 g cm, reduced dry matter of 14.15 g L, sulfates lower than 0.7 g KSO L. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), -coumaric acid (0.24%), ferulic acid (6.63%),-coumaric acid (0.36%), and -coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

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Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains

Abstract: XG3, an autochthonous strain of S. cerevisiae, constitutes a useful tool to elaborate wines with singular characteristics.

Cited by 36 publications

References 33 publications

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

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