Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

Gammacurta, Marine; Marchand, Stéphanie; Moine, Virginie; Revel, Gilles de

doi:10.1002/jsfa.8272

Cited by 17 publications

(9 citation statements)

References 47 publications

(86 reference statements)

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“…Recent studies focused on the microbial composition and diversity during the wine fermentation based on culture-dependent methods ( Ghosh et al, 2015 ; Liu R. et al, 2015 ) or culture-independent methods ( Portillo and Mas, 2016 ; Tapsoba et al, 2016 ; Wei et al, 2018 ). These diverse microbial populations and their potential interplay in the different stages of alcoholic fermentation constitute a complex biological process that contributes largely to the final chemical composition ( Gammacurta et al, 2017 ) of wine and, therefore, to its sensory properties ( Hu et al, 2020 ). SF and IF are the main fermentation methods employed in producing wine.…”

Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

Qiu

Wang

et al. 2021

Front. Microbiol.

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Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capacity of the core microbiota determine the quality and quantity of fruit wine. Nanfeng tangerine wine fermentation involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this product fermentation remain unclear. Therefore, high-throughput sequencing (HTS) and headspace-gas chromatography-mass spectrometry (HS/GC-MS) were employed to reveal the core functional microbiota for the production of volatile flavors during spontaneous fermentation (SF) and inoculated fermentation (IF) with Saccharomyces cerevisiae of Nanfeng tangerine wine. A total of 13 bacterial and 8 fungal genera were identified as the core microbiota; Lactobacillus and Acetobacter were the dominant bacteria in SF and IF, respectively. The main fungal genera in SF and IF were Hanseniaspora, Pichia, and Saccharomyces with a clear succession. In addition, the potential correlations analysis between microbiota succession and volatile flavor dynamics revealed that Lactobacillus, Acetobacter, Hanseniaspora, and Saccharomyces were the major contributors to the production of the volatile flavor of Nanfeng tangerine wine. The results of the present study provide insight into the effects of the core functional microbiota in Nanfeng tangerine wine and can be used to develop effective strategies for improving the quality of fruit wines.

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Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

Qiu

Wang

et al. 2021

Front. Microbiol.

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“…Fatty acid (acetic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid and octanoic acid) contents showed significant differences as an effect of yeast species [Liu et al, 2017]. A specific volatile profile corresponded to each yeast/ LAB combination, wherein the yeast strain had a predominant effect on aromatic compounds [Gammacurta et al, 2017]. The wine matrix, particularly pre-MLF pH, ethanol content, and grape source affected the ability of LAB strains to modulate volatile compounds in wines [Costello et al, 2012].…”

Section: Introductionmentioning

confidence: 97%

“…These volatile compounds originate from grapes (varietal aromas) and are secondary products of fermentation processes (fermentation aromas) and aging (post-fermentation aromas) [Callejon et al, 2010]. Alcoholic fermentation (AF) and malolactic fermentation (MLF) processes play a fundamental role in creating the taste and aroma of the product [Gammacurta et al, 2014[Gammacurta et al, , 2017.…”

Section: Introductionmentioning

confidence: 99%

“…Yeasts also release varietal aromatic compounds from grapes. The ability to synthesize secondary metabolites and to release varietal compounds depends on the yeast species and strain [Blanco et al, 2014;Callejon et al, 2010;Gammacurta et al, 2017]. The primary yeast species responsible for AF is Saccharomyces cerevisiae [Azzolini et al, 2012].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Stój¹,

Czernecki²,

Sosnowska³

et al. 2022

Pol. J. Food Nutr. Sci.

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Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by sequential inoculation with five commercial yeast strains and a commercial lactic acid bacteria (LAB) strain (induced malolactic fermentation) as well as by inoculation with five commercial yeast strains and without LAB inoculation (spontaneous malolactic fermentation). The volatile compounds were determined by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC/MS). Forty-six volatile compounds belonging to alcohols, esters, acids, aldehydes, ketones, furan compounds, sulfur compounds and volatile phenols were identified in the wines. The grape variety was the factor with a significant impact on the highest number of volatile compounds, 32 out of 46. Furthermore, 7 compounds were affected by yeast, 10 by MLF and only 3 by yeast×MLF interaction. Characteristic bands in Fourier transform infrared (FTIR) spectra were assigned to the vibrations of functional groups of volatile compounds. The whole FTIR spectra were analysed in detail; three characteristic spectral ranges such as 3650-2700, 1750-1500, and below 1500 cm -1 were shown for different classes of volatile compounds. The most remarkable spectral changes were observed for the last two areas.

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“…While most studies have focused on the changes caused by MLF and by different LAB strains on the wine volatile profile (Lonvaud‐Funel 1999, Liu 2002, Bartowsky 2005, Swiegers et al 2005, Campbell‐Sills et al 2016), few studies have been devoted to decipher the sensory relevance of these changes. Although these few sensory studies have often used descriptive sensory analysis (Malherbe 2011, Antalick et al 2012, 2013, Costello et al 2012, Gammacurta et al 2014, 2017), new sensory procedures based on the use of non‐trained and/or semi‐trained individuals are increasingly being applied in wine sensory science.…”

Section: Introductionmentioning

confidence: 99%

Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation

Brizuela

Franco‐Luesma

Bravo‐Ferrada

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine. Methods and Results Both strains increased the concentration of procyanidin, diminished the concentration of phenolic substances and increased the colour intensity of the wine after MLF. The volatile profile of both strains differed to that of the Control, particularly the esters, vanillin and some terpenes. The attributes acidity and astringency, black and dried fruits and spicy attributes were features of the wine fermented with both strains. Conclusions Both strains were able to conduct MLF, to increase colour intensity and to change the flavour of the wine with some differences. The wine fermented with UNQLp 11 had a greater frequency of bitterness, whereas the wine fermented with UNQOe 73.2 had a greater frequency of butter. Significance of the Study Knowledge of the effect of Patagonian starter cultures on consumer perception of the wine after fermentation has been improved.

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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

Abstract: Yeasts had a greater impact on wine quality and have more influence on the aromatic style of red wine than bacteria. © 2017 Society of Chemical Industry.

Cited by 17 publications

References 47 publications

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation

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