Influence of yeast strain on aromatic profile of Gewürztraminer wine

Furdíková, Katarína; Makyšová, Katarína; Ďurčanská, Katarína; S̆pánik, Ivan; Malík, F.

doi:10.1016/j.lwt.2014.05.057

Cited by 49 publications

(22 citation statements)

References 30 publications

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“…Until now the reports remain limited regarding the variation and influence of lipid-derived volatiles with green or fruity odor in aromatic grape varieties. Moreover, the effects of lipid-derived volatiles on the grape and wine aroma presentation are also poorly understood even though these C6 volatiles can be detected at a considerable amount in Muscat Tchervine and Gewürztraminer wines [32,33]. The interaction between these compounds contributing to different sensory attributes needs to be investigated.…”

Section: Resultsmentioning

confidence: 99%

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

et al. 2016

IJMS

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Variety is one of the major factors influencing grape and wine aromatic characteristics. Green leaf volatiles (GLVs), derived from lipoxygenase-hydroperoxides lyase (LOX-HPL) pathway, are important components for the aromatic quality of grapes and wines. However, the varietal difference regarding GLVs accumulation and related gene expression are poorly studied. This work exhibited that the accumulation of various GLVs and the expression of LOX-HPL pathway genes in four Vitis vinifera wine grape cultivars: Syrah, Muscat Tchervine, Gewürztraminer and Chardonnay. The results showed a variety dependence of GLVs profile. Muscat Tchervine harvested grapes contained less C6 aldehydes and the most abundant esters, which corresponded to very low VvLOXA and VvHPL1 expression abundance as well as high VvAAT transcript in this variety. High expression level of both VvLOXA and VvHPL1 paralleled with higher level of C6 aldehydes together with higher alcohols in Syrah grape. Gewürztraminer and Chardonnay grapes had high aldehydes and alcohols as well as low esters, which were resulted from their higher expression level of VvLOXA or VvHPL1 and lower VvAAT. From these above corresponding relations, it is concluded that VvLOXA, VvHPL1 and VvAAT in the LOX-HPL pathway are targets for altering GLVs composition in the grape varieties.

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Section: Resultsmentioning

confidence: 99%

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

et al. 2016

IJMS

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“…To overcome these issues, some winemakers used to manage a small amount of must by spontaneous fermentation to enrich the flavor profiles of base wines with the contribution of native yeasts (Vigentini et al, 2014), though the influence of the environmental microorganisms is hardly recognizable. In recent years, many researches have been focused on the selection of indigenous strains to be used as a starter in particular style of wine or in specific regions, with the aim of providing sensory characteristics attributable to the territory of belonging (Capece et al, 2010; Settanni et al, 2012; Suzzi et al, 2012; Tristezza et al, 2012; Rodríguez-Palero et al, 2013; Furdikova et al, 2014; Ilieva et al, 2017). This goal is not easy to carry on for sparkling wine production by traditional method because of the following reasons: first, the starting material is often a mixture of wines and additives ( liqueur de tirage ), formulated by an oenologist according to the cellar style (Pozo-Bayón et al, 2009; Torresi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

et al. 2017

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The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions). These activities allowed the selection of yeasts capable of dominating the in-bottle fermentation in actual cellar conditions: in particular, the performances of FX and FY strains (isolated in Franciacorta area), and OX and OY strains (isolated in Oltrepò Pavese area), were compared to those of habitually used starter cultures (IOC18-2007, EC1118, Lalvin DV10), by involving nine wineries belonging to the two Consortia of Appellation of Origin. The microbiological analyses of samples have revealed that the indigenous strains showed an increased latency period and a higher cultivability along the aging time than the commercial starter cultures do. Results of chemical analyses and sensory evaluation of the samples after 18 months sur lies have shown that significant differences (p < 0.05) were present among the strains for alcoholic strength, carbon dioxide overpressure and pleasantness, whereas they were not observed for residual sugars content, titratable acidity or volatile acidity. Indigenous S. cerevisiae exhibited comparable values respect to the commercial starter cultures. The ANOVA has also proven that the base wine formulation is a key factor, by significantly affecting (p < 0.01) some oenological parameters of wine, like alcoholic strength, volatile acidity, carbon dioxide overpressure, titratable acidity and dry extract. The use of native yeast strains for the re-fermentation step can be considered a convenient way for introducing differentiation to the final product without modifying the traditional technology. In a perspective of “precision enology,” where the wine is designed on specific vine cultivars and microorganisms, this work underlines that exploring yeast biodiversity is a strategic activity to improve the production.

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“…Selection criteria of non‐ Saccharomyces yeasts producing quality aromas are usually based on their capacity to produce individual volatile compounds with positive aroma descriptors. Therefore, a limited number of individual volatiles with known either positive sensory activity, such as esters or acetates, or negative such as acetaldehyde, volatile acids or higher alcohols, are usually quantified and their contribution to overall wine flavour is discussed based on their concentration . This methodology is bound to lose important information related to impact aroma compounds, because it is limited to the study of a reduced list of volatiles ignoring others.…”

Section: Introductionmentioning

confidence: 99%

“…Besides, the sensory role of individual compounds based on their concentration is often misinterpreted. As an example, the rose‐like higher alcohol β ‐phenylethanol has been suggested to contribute positively to the floral aroma of wines and thus yeasts producing higher amounts of it are reported to be superior exemplars. However, studies carried out in our laboratory in complex matrices, have demonstrated that the presence of this compound at concentrations (of even 300 mg L −1 ) higher than their sensory threshold (14 mg L −1 ) do not have any significant sensory role in the overall wine flavour .…”

Section: Introductionmentioning

confidence: 99%

Rapid sensory-directed methodology for the selection of high-quality aroma wines

Sáenz-Navajas¹,

Alegre²,

de-la-Fuente-Blanco³

et al. 2016

J. Sci. Food Agric.

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BACKGROUND The present work contributes by developing a rapid sensory‐directed methodology for the screening and selection of high‐quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi‐trained panel and most distinctive samples were screened by gas chromatography–olfactometry (GC‐O). RESULTS Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. β‐Damascenone, 3‐mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively. CONCLUSIONS The categorisation task followed by flash profiling and GC‐O analysis was shown to be a rapid and effective sensory‐directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry

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Influence of yeast strain on aromatic profile of Gewürztraminer wine

Cited by 49 publications

References 30 publications

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

Rapid sensory-directed methodology for the selection of high-quality aroma wines

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