Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Vilanova, Mar; Genisheva, Zlatina; Bescansa, Lorenzo; Masa, Antón; Oliveira, J. M.

doi:10.1002/j.2050-0416.2009.tb00342.x

Cited by 35 publications

(24 citation statements)

References 26 publications

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“…In order to assess the influence of the compounds studied on overall mead aroma, OAV was calculated by dividing the concentration of each compound by its perception threshold. Only the compounds with an OAV >1 contribute individually to the mead aroma . However, a particular compound with an OAV <1 might contribute to the aroma of a beverage, because of the additive effect of similar compounds (similar structure or odour) .…”

Section: Resultssupporting

confidence: 79%

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

et al. 2015

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Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey-must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specific growth rate and final biomass were higher in musts supplemented with DAP. Mead final composition was similar under the two experimental conditions. Analysis of the volatile profile revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhancement of the fruity character. This study could be useful for the optimization of mead production and quality improvement.

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Section: Resultssupporting

confidence: 79%

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

et al. 2015

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“…Several previous studies have shown that longer lag phases provide an opportunity for non- Saccharomyces yeasts and other microorganisms to outcompete beneficial microbes and produce toxic and/or noxious compounds, causing spoilage [45–49]. Accordingly, we found that 0.65 g L −1 acetic acid was produced in this fermentation, which is above the upper range in normal wines and is considered undesirable [8, 50, 51]. …”

Section: Discussionmentioning

confidence: 55%

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

Díaz

Molina

Nähring

et al. 2013

BioMed Research International

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We studied the dynamic behavior of wild yeasts during spontaneous wine fermentation at a winery in the Valais region of Switzerland. Wild yeasts in the winery environment were characterized using a PCR-RFLP method. Up to 11 different yeast species were isolated from the vineyard air, whereas only seven were recovered from the grapes surface. We initially investigated a cultureindependent method in pilot-scale steel fermentation tanks and found a greater diversity of yeasts in the musts from two red grape varieties compared to three white grape varieties. We found that the yeasts Metschnikowia pulcherrima, Rhodotorula mucilaginosa, Pichia kluyveri, P. membranifaciens and Saccharomyces cerevisiae remained active at the end of the fermentation. We also studied the dynamic behavior of yeasts in Qvevris for the first time using a novel, highlysensitive quantitative real-time PCR method. We found that non-Saccharomyces yeasts were present during the entire fermentation process, with R. mucilaginosa and P. anomala the most prominent species. We studied the relationship between the predominance of different species and the output of the fermentation process. We identified so-called spoilage yeasts in all the fermentations, but high levels of acetic acid accumulated only in those fermentations with an extended lag phase.

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“…Fatty acids are formed during alcoholic and malolactic fermentation by yeast and lactic acid bacteria metabolism and are associated with lactic and soapy notes (Vilanova et al, 2009). However, it seems that these acids play a positive role in the quality of wine aroma, as long as they are present at small concentrations (Etievant, 1991;Ortega-Heras et al, 2008) and below odour threshold levels (Ferreira et al, 2000).…”

Section: Effect Of Skin Contact On the Chemical And Sensory Profile Omentioning

confidence: 99%

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Aleixandre-Tudó

Weightman

Panzeri

et al. 2015

SAJEV

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The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented without any skin contact was used as control. Fermentation on the skins and skin contact before fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with the length of the skin contact period. Possible reasons to explain the results observed in this study are discussed.

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Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Cited by 35 publications

References 26 publications

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

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