The development of varietal aroma from non-floral grapes by yeasts of different genera

Hernández-Orte, Purificación; Cersosimo, Manuela; Loscos, Natalia; Cacho, Juan; García-Moruno, Emilia; Sáenz-Navajas, María-Pilar

doi:10.1016/j.foodchem.2007.09.032

Cited by 156 publications

(133 citation statements)

References 42 publications

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“…This confirmed the findings of Rodríguez et al (2004) and Hernández-Orte et al (2008), namely that H. uvarum strains have β-glucosidase activity. Strauss (2003) and Mostert (2013) also reported on H. uvarum strains that had protease and pectinase activity.…”

Section: Enzyme Productionsupporting

confidence: 90%

“…Specific compounds produced by nonSaccharomyces yeasts that can affect wine aroma and flavour include acetaldehyde, acetic acid, esters, glycerol, higher alcohols, terpenoids and other by-products (Romano et al, 1997;Jolly et al, 2006;Comitini et al, 2011;Jolly et al, 2014). Non-Saccharomyces yeasts also possess various degrees of β-glucosidase activity, which plays a role in releasing volatile compounds from non-volatile precursors (Rosi et al, 1994;Hernández-Orte et al, 2008). Extracellular proteolytic and pectinolytic enzymes of non-Saccharomyces yeasts might also be beneficial by improving wine processing through the facilitation of juice extraction and clarification, wine filtration and colour extraction (Van Rensburg & Pretorius, 2000;Strauss, 2003;Reid, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

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Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines. In this study, 37 strains representing seven nonSaccharomyces species were characterised and evaluated for potential use in wine production, as well as for their effects on malolactic fermentation (MLF). Contour-clamped homogeneous electric field (CHEF) gel electrophoresis and matrix-assisted laser desorption ionisation using a time-of-flight mass spectrometer (MALDI-TOF MS) were used to verify species identity and to determine intra-species variation. Extracellular enzyme production, malic acid degradation and the fermentation kinetics of the yeasts were also investigated. CHEF karyotyping and MALDI-TOF MS were useful for identifying and typing Hanseniaspora uvarum, Lachancea thermotolerans, Candida zemplinina (synonym: Starmerella bacillaris) and Torulaspora delbrueckii strains. Only H. uvarum and Metschnikowia pulcherrima strains were found to have β-glucosidase activity. M. pulcherrima strains also had protease activity. Most of the strains showed limited malic acid degradation, and only Schizosaccharomyces pombe and the C. zemplinina strains showed mentionable degradation. In synthetic wine fermentations, C. stellata, C. zemplinina, H. uvarum, M. pulcherrima and Sc. pombe strains were shown to be slow to medium fermenters, whereas L. thermotolerans and T. delbrueckii strains were found to be medium to strong fermenters. The effect of the yeasts on MLF varied, but inhibition was strain dependent.

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Section: Enzyme Productionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

View full text Add to dashboard Cite

show abstract

“…This was further demonstrated in a study conducted by Hernández-Orte et al (2008), in which wines produced with T. delbrueckii had high concentrations of aliphatic lactones and ethyl dihydrocinnamate, imparting sensory notes such as "dried fruit" and "coconut" to the wine. Compounds such as linalool, β-phenylethanol and β-phenylethyl acetate, which impart "rose" notes, were also detected.…”

Section: Introductionmentioning

confidence: 82%

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Breda

Jolly

Booyse

et al. 2018

SAJEV

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Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co-inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii "fingerprint" was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.

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“…Addition of commercial glycosidic enzymes to wine can greatly increase desirable volatiles 4,6,9,17,24 . When musts were fermented using a fungal glycosidase enzyme, the enzyme-treated wines had different sensorial attributes from control, unhydrolyzed wines, and were judged as being more floral and fruity with sweet, ripened fruit notes 24 .…”

Section: Introductionmentioning

confidence: 99%

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS

Kang

Qin

et al. 2010

Journal of the Institute of Brewing

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Important "floral" aromas naturally occur in grapes predominantly as flavourless glycoconjugate precursors. Since these aroma compounds can be released by hydrolysis, different glycosidase enzymes can potentially contribute different aromas to wines. In this paper, we first established a procedure for profiling the free and bound volatile compounds in grape using GC-MS combined with headspace solid-phase microextraction (HS-SPME). Comparison of the free and bound aroma compounds revealed that non-volatile glycosides, known as aroma precursors, occur in high concentrations in musts. Among all compounds identified, 11 were fully quantified according to established standard calibration curves, while others were semi-quantified. Using three different glycosidase enzymes, a total of 38 bound volatile compounds were identified in Muscat grape, including terpenes, higher alcohols, C-6 compounds, and phenols, among others. The different enzymes had significant effects on the varietal aroma. Principal component analysis indicated that the characteristic aroma hydrolyzed by the commercial enzyme AR2000 was clearly different from that produced by other enzymes.

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The development of varietal aroma from non-floral grapes by yeasts of different genera

Cited by 156 publications

References 42 publications

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS

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