Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines

Autores
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sari, Santiago Eduardo; Ciklic, Ivan Francisco; Mercado, Laura Analia; Jofre, Viviana Patricia; Combina, Mariana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.
EEA Mendoza
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
LWT - Food Science and Technology 142 : 111069 (May 2021)
Materia
Vinos
Vino Tinto
Levadura de Vino
Variedades
Fermentación
Temperatura
Saccharomyces cerevisiae
Compuesto Volátil
Wines
Red Wines
Wine Yeast
Varieties
Fermentation
Temperature
Volatile Compounds
Variedad Merlot
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8771
Acceder
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oai_identifier_str oai:localhost:20.500.12123/8771
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot winesMassera, Ariel FernandoAssof, Mariela VanesaSari, Santiago EduardoCiklic, Ivan FranciscoMercado, Laura AnaliaJofre, Viviana PatriciaCombina, MarianaVinosVino TintoLevadura de VinoVariedadesFermentaciónTemperaturaSaccharomyces cerevisiaeCompuesto VolátilWinesRed WinesWine YeastVarietiesFermentationTemperatureVolatile CompoundsVariedad MerlotDifferent winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.EEA MendozaFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2021-03-01T13:05:41Z2021-03-01T13:05:41Z2021-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8771https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X0023-6438https://doi.org/10.1016/j.lwt.2021.111069LWT - Food Science and Technology 142 : 111069 (May 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos.info:eu-repograntAgreement/INTA/2019-PE-E7-I150-001/2019-PE-E7-I150-001/AR./Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivasinfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:46Zoai:localhost:20.500.12123/8771instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:47.117INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
title Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
spellingShingle Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Massera, Ariel Fernando
Vinos
Vino Tinto
Levadura de Vino
Variedades
Fermentación
Temperatura
Saccharomyces cerevisiae
Compuesto Volátil
Wines
Red Wines
Wine Yeast
Varieties
Fermentation
Temperature
Volatile Compounds
Variedad Merlot
title_short Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
title_full Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
title_fullStr Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
title_full_unstemmed Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
title_sort Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
dc.creator.none.fl_str_mv Massera, Ariel Fernando
Assof, Mariela Vanesa
Sari, Santiago Eduardo
Ciklic, Ivan Francisco
Mercado, Laura Analia
Jofre, Viviana Patricia
Combina, Mariana
author Massera, Ariel Fernando
author_facet Massera, Ariel Fernando
Assof, Mariela Vanesa
Sari, Santiago Eduardo
Ciklic, Ivan Francisco
Mercado, Laura Analia
Jofre, Viviana Patricia
Combina, Mariana
author_role author
author2 Assof, Mariela Vanesa
Sari, Santiago Eduardo
Ciklic, Ivan Francisco
Mercado, Laura Analia
Jofre, Viviana Patricia
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Levadura de Vino
Variedades
Fermentación
Temperatura
Saccharomyces cerevisiae
Compuesto Volátil
Wines
Red Wines
Wine Yeast
Varieties
Fermentation
Temperature
Volatile Compounds
Variedad Merlot
topic Vinos
Vino Tinto
Levadura de Vino
Variedades
Fermentación
Temperatura
Saccharomyces cerevisiae
Compuesto Volátil
Wines
Red Wines
Wine Yeast
Varieties
Fermentation
Temperature
Volatile Compounds
Variedad Merlot
dc.description.none.fl_txt_mv Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.
EEA Mendoza
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01T13:05:41Z
2021-03-01T13:05:41Z
2021-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/8771
https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X
0023-6438
https://doi.org/10.1016/j.lwt.2021.111069
url http://hdl.handle.net/20.500.12123/8771
https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X
https://doi.org/10.1016/j.lwt.2021.111069
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos.
info:eu-repograntAgreement/INTA/2019-PE-E7-I150-001/2019-PE-E7-I150-001/AR./Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivas
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology 142 : 111069 (May 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341384968732672
score 12.623145

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