Inoculation of Treixadura musts with autochthonous<i>Saccharomyces cerevisiae</i>strains: Fermentative performance and influence on the wine characteristics

Blanco, Pilar; Mirás-Avalos, José Manuel; Suárez, Vanessa; Orriols, Ignacio

doi:10.1177/1082013212442193

Cited by 19 publications

(29 citation statements)

References 25 publications

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“…The fact that ester composition of wines is strain dependent has been reported . In particular, the influence of yeast strains on ester composition of wine was studied for Albariño, and recently for Treixadura wines . Our results confirmed those findings, especially with strain XG3, which produced wines with the highest content of ethyl esters for both cultivars, Albariño and Godello.…”

Section: Resultssupporting

confidence: 85%

“…C6–C12 fatty acids content of Godello wines was higher in spontaneous fermentation and with XG3. Lower amounts of C4–C5 fatty acids in wines from spontaneous fermentations compared to wines fermented with local yeasts have been also found for Treixadura cultivar …”

Section: Resultsmentioning

confidence: 64%

“…However, the use of commercial yeasts may end up into wine standardisation. Inoculation of autochthonous yeasts is an interesting alternative to produce singular wines, preserving their typicality …”

Section: Introductionmentioning

confidence: 99%

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

Blanco¹,

Mirás-Avalos²,

Pereira³

et al. 2013

J Sci Food Agric

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 64%

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

Blanco¹,

Mirás-Avalos²,

Pereira³

et al. 2013

J Sci Food Agric

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“…'Godello' provides intense taste to wines, but it possesses a lower aromatic potential than 'Albariño' (Versini et al, 1994). 'Treixadura' is one of the most important white grapevine cultivars in Galicia (Blanco et al, 2012). It is aromatic, giving fruity, floral and balsamic notes to the wines.…”

mentioning

confidence: 99%

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Bouzas-Cid

Falqué²,

Orriols³

et al. 2015

Ciência Téc. Vitiv.

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SUMMARYAmino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety. The aim of this work was to describe the amino acids profile of two white grapevine varieties: 'Godello' and 'Treixadura', produced in Galicia (NW Spain). The study was carried out over two consecutive vintages (2012 and 2013). Amino acids profiles of the musts were determined using HPLC. Although the musts from the two varieties presented common major and minor amino acids, the greatest contents were observed for 'Treixadura'. 'Godello' and 'Treixadura' varieties were arginine-accumulators, since this was the amino acid found at the highest level in the musts from the two cultivars. Amino acids contents were higher in 2012 than in 2013, likely due to climate differences between years. RESUMOOs aminoácidos constituem uma fonte para o metabolismo das leveduras e são de suma importância para o sabor e o aroma do vinho. As suas concentrações no mosto dependem grandemente da variedade de videira. O objetivo deste trabalho foi descrever o perfil de aminoácidos de duas variedades brancas de videira: 'Godello' e 'Treixadura', produzidas na Galiza (Noroeste de Espanha). O estudo foi realizado em duas vindimas consecutivas (2012 e 2013). Os perfis de aminoácidos dos mostos foram determinados utilizando HPLC. Os mostos das duas variedades apresentaram maiores e menores aminoácidos comuns, sendo observadas maiores concentrações na 'Treixadura'. No mosto das variedades 'Godello' e 'Treixadura' o aminoácido predominante foi a arginina. As concentrações de aminoácidos foram maiores em 2012 do que em 2013, provavelmente devido a diferenças climáticas entre anos.

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“…However, tasters did not gave different marks for global quality to wines from any of the treatments. This indicates that the chemical differences observed were not enough to be detected at the sensory level as reported in a former study (Blanco et al, 2012), where panelists were not able to found noticeable differences in wine mouth attributes for 'Treixadura' wines fermented with different yeasts.…”

Section: Perfis Sensoriais Dos Vinhos 'Albariño' 2011 Em Relação Ao Tmentioning

confidence: 48%

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

Trigo-Córdoba¹,

Bouzas-Cid²,

Orriols-Fernández³

et al. 2014

Ciência Téc. Vitiv.

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SUMMARYThis study aimed to assess the effect of irrigation on the sensory profile of wines from three Galician white grapevine cultivars. Field experiments were carried out in 2011 and 2012 at the research farm of the Estación de Viticultura e Enoloxía de Galicia (EVEGA), where two treatments were imposed: rain-fed and irrigation to the 50% of potential evapotranspiration. A panel of seven judges tasted the wines in six sessions (one per cultivar and year) for evaluating their sensory profile. In the case of 'Albariño', three descriptors, although not the same for both years, were significantly different between treatments. For 'Godello', several descriptors differed between treatments, and citric was present in both years. In 'Treixadura' white fruit and persistence were present in 2011 and 2012. Several descriptors contributed to the hedonic index, but differed between wines; however, balance was common for all the cultivars and years. In conclusion, 'Albariño' and 'Godello' wines from the rain-fed treatment received higher marks than those from the irrigation treatment; whereas Treixadura wines from the irrigation treatment were better valued. RESUMOEste estudo teve como objetivo avaliar o efeito da rega no perfil sensorial de vinhos procedentes de três castas brancas galegas. As experiências de campo foram realizadas em 2011 e 2012, na quinta da Estación de Viticultura e Enoloxía de Galicia (EVEGA), onde dois tratamentos foram estudados: sem rega e rega a 50% da evapotranspiração potencial. Uma câmara de sete provadores avaliou os vinhos em seis sessões (uma por variedade e ano) para determinar o seu perfil sensorial. No caso da cultivar 'Albariño', três descritores, embora não sendo os mesmos para ambos os anos, foram significativamente diferentes entre tratamentos. Relativamente à cultivar 'Godello', vários descritores diferiram entre tratamentos, estando o cítrico presente nos dois anos. No caso da cultivar 'Treixadura', a fruta branca e a persistência estiveram presentes em 2011 e 2012. Vários descritores contribuíram para o índice hedónico, mas diferentes entre vinhos; porém, o equilíbrio foi comum para todas as cultivares e anos. Em conclusão, os vinhos das cultivares 'Albariño' e 'Godello' procedentes do tratamento sem rega receberam pontuações mais elevadas que os procedentes do tratamento de rega; pelo contrário, os vinhos de 'Treixadura' procedentes de tratamentos com rega foram mais valorizados.

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Inoculation of Treixadura musts with autochthonousSaccharomyces cerevisiaestrains: Fermentative performance and influence on the wine characteristics

Cited by 19 publications

References 25 publications

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

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

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

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