The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Denat, Marie; Pérez, Druso; Heras, José María; Querol, Amparo; Sáenz-Navajas, María-Pilar

doi:10.1016/j.fochx.2021.100116

Cited by 9 publications

(9 citation statements)

References 35 publications

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“…Leaving aside b-damascenone, varietal aroma vectors deeply change during ageing. Ionones and terpenes, which are labile aroma compounds, decreased, while ethyl cinnamates, g-lactones, methoxyphenols and TDN, increase, mostly in agreement with previous reports (Denat et al, 2021;N. Loscos et al, 2010;Oliveira and Ferreira, 2019).…”

Section: The Effect Of Accelerated Ageing On Aroma Vectorssupporting

confidence: 92%

“…Wine ageing during five weeks at 50 ºC in strict anoxia would be roughly equivalent to one year of bottle ageing (Vela et al, 2017). This process has been successfully applied to demonstrate that fermentative and varietal wine aroma profiles could be efficiently modulated between Saccharomyces, Pichia, Torulaspora and Lachancea (Oliveira and Ferreira, 2019) and S. cerevisiae strain levels (Denat et al, 2021); ageing was crucial for the appreciation of some of these changes.…”

Section: Introductionmentioning

confidence: 99%

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Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

et al. 2021

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This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out of 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits.

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Section: The Effect Of Accelerated Ageing On Aroma Vectorssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

et al. 2021

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“…Moreover, the metabolic network of nitrogen utilization in Kluyveromyces marxianus and its regulatory mechanism has been analyzed, showing the ultimate effect of the aroma compound content on key wine varieties (33)(34)(35). Saccharomyces cerevisiae can also act on the phenolic acid and norisoprene aroma precursors in grapes via specific enzyme 10.3389/fnut.2022.1031594 activity to effectively regulate the aroma of the variety and reduce the odor during the aging process (36). Furthermore, differences were evident in the effect of indigenous yeast on the two different systems of the sterile and natural groups.…”

Section: Discussionmentioning

confidence: 99%

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Wang

Wang²,

Li³

et al. 2022

Front. Nutr.

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IntroductionIndigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine.MethodsThis study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China.Results and discussionThe sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.

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“…Fermentations were carried out in 1 L fermenters at 22 • C under agitation at 210 rpm with the strain LM17. At the end of fermentation, an accelerated aging procedure adapted from [9] was performed. Samples were centrifugated and 95 mL final wine was transferred to 100 mL vials.…”

Section: Fermentations and Sampling Proceduresmentioning

confidence: 99%

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

et al. 2022

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Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during winemaking can involve both chemical and biological reactions. Comparing the VSCs profile (i) of fermenting synthetic grape juices supplemented with a selected VSC (eight compounds tested) and incubated in presence or absence of yeast, and (ii) during storage of wines under an accelerated aging procedure, allowed us to elucidate the chemical and metabolic connections between VSCs during fermentation and aging. Yeast metabolism, through the Ehrlich pathway and acetylation reactions, makes an important contribution to the formation of compounds such as methionol, 3-methylthiopropionate, 3-methylthiopropylacetate, 3-mercaptopropanol, 2-mercaptoethanol and thioesters. By contrast, chemical reactions are responsible for interconversions between thiols and disulfides, the formation of thiols from thioesters or, more surprisingly, the formation of ethylthiopropanol from methionol during fermentation. During aging, variations in heavy VSC concentrations, such as an increase in 3-methylthiopropylacetate and a decrease in ethyl-3-methylthiopropionate formation, were evidenced. Overall, this study highlights that it is essential to consider both yeast metabolism and the high chemical reactivity of VSCs to understand their formation and evolution during winemaking.

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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Cited by 9 publications

References 35 publications

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

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