Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine (original) (raw)
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Food Science and Technology Research, 2006
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR1 and GR-to produce a regular fermentation process, complete fermentation, and produce ethanol and low volatile acidity at both +,ῌC and ,*ῌC indicate that both strains are promising as starter cultures in winemaking. The e#ect of wild yeast strains on the relative composition of several volatile compounds in wines fermented at +,ῌC or ,*ῌC was also studied. Pinot Grigio must fermentation was carried out using selected yeast strains. In addition, Debina and Roditis wines were made by spontaneous must fermentation. Experimental wines were analyzed for volatile compounds using solid phase microextraction and GC-MS analysis. In all wines fermented at +,ῌC, most acetate esters, ethyl esters, higher alcohols and fatty acids were lower than in those fermented at ,*ῌC.
Fermentation, 2019
Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related ...
OENO One, 2003
This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karası wines. Kalecik karası grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test. Résumé : Cette étude a été menée pour élucider les effets de l'addition de souches sélectionnées de levures Saccharomyces cerevisiae sur des vins issus du cépage Kalecik karası. Le Kalecik karası est une variété native de Vitis vinifera, implantée en Anatolie moyenne. L'inoculation avec des levures sélectionnées entraine une production plus importante d'éthanol, comparativement à une fermentation spontanée. De plus, les levures n'appartenant pas à l'espèce Saccharomyces sont réprimées plus tôt. La concentration totale en composés aromatiques augmente en utilisant des levures sélectionnées. Les alcools supérieurs sont abondants et le niveau d'alcool isoamylique varie de 75 à 132 mg/l. L'addition de levures S. cerevisiae entraine une production de plus grandes concentrations de 4-vinyl phénol et d'acétate d'isoamyl. Les vins ont également été analysés par évaluation sensorielle. En test triangulaire, les vins obtenus avec les levures sélectionnées sont différenciés du témoin. En test de rang, le vin préféré est celui produit par la souche commerciale de S. cerevisiae.
Aroma Compounds in Wine as Influenced by Apiculate Yeasts
Journal of Food Science, 1996
Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.
Journal of Agricultural and Food …, 2000
There has been considerable controversy about the use of selected pure strains in wine fermentation. For that reason it is important to determine the influence of this vinification technique in the composition of wine because it arises from the type of yeast and the subsequent evolution during fermentation. This study researches the volatile composition of rosé wines from the Garnacha must, inoculated with one selected NA33 strain of Saccharomyces cerevisiae. The inoculated yeast did not predominate in all of the samples. These samples showed a behavior intermediate between those of the control and samples in which NA33 did predominate. The greatest concentration of higher alcohols was in the control wine, and its evolution was similar in all fermentations. The esters formed at the end of the fermentation and their concentrations were higher in the control than in the inoculated samples. In the control, acids were produced above all, in the first half of fermentation, and decreased from then onward. In the sample in which the yeast predominated, the synthesis occurred later and to a lesser extent than in the control.
OENO One, 2003
This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test.
Oenological properties of non-Saccharomyces yeasts associated with wine-making
1998
Several yeast cultures belonging to ®ve non-Saccharomyces species associated with wine-making were evaluated for their oenological properties. Results showed that Candida stellata and Torulaspora delbrueckii could positively affect the taste and¯avour of alcoholic beverages. Apiculate yeasts exhibited large amounts of negative byproducts, particularly ethyl acetate. Nevertheless, Kloeckera apiculata showed a signi®cantly negative correlation between either acetic acid and ethyl acetate formation and ethanol production. Selected non-Saccharomyces yeast cultures could be applied pro®tably in wine-making for optimization of wine bouquet using new fermentation technologies.
HAL (Le Centre pour la Communication Scientifique Directe), 2018
During alcoholic fermentation, wine yeasts are able to produce a large variety of volatile metabolites that have an impact on wine character. Some of them are widely studied and well-known : higher alcohols, acetate esters, ethyl esters, among other molecules contributing to the aromatic profile of wines. But other molecules, despite the interest of their sensory properties, remain less characterised, in particular at the level of the metabolic pathways involved in their production. These unusual aromas belong to different chemical groups : terpen derivatives (noted T), benzene derivatives (BD), lactones (LAC), norisoprenoids or thiols. The aim of this project was to investigate the ability of wine yeasts to produce these different classes of molecules during fermentation and to establish their volatile fingerprint for unconventional aromas. The fermentation performances of these strains were also assessed, for their further use during winemaking to improve the ranges of aromas in wines.