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

Autores
Denat, Marie; Perez, Maria Dolores; Heras, José María; Querol, Amparo; Ferreira, Vicente
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
EEA Mendoza
Fil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España
Fil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Heras, José María. Lallemand Bio S.L.; España
Fil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España
Fuente
Food Chemistry: X 9 : 100116 (March 2021)
Materia
Saccharomyces
Saccharomyces cerevisiae
Vinos
Variedades
Fermentación Alcohólica
Compuesto Volátil
Wines
Varieties
Alcoholic Fermentation
Volatile Compounds
Variedad Tempranillo
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo winesDenat, MariePerez, Maria DoloresHeras, José MaríaQuerol, AmparoFerreira, VicenteSaccharomycesSaccharomyces cerevisiaeVinosVariedadesFermentación AlcohólicaCompuesto VolátilWinesVarietiesAlcoholic FermentationVolatile CompoundsVariedad TempranilloTen different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.EEA MendozaFil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; EspañaFil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Heras, José María. Lallemand Bio S.L.; EspañaFil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; EspañaElsevier2021-03-01T14:47:46Z2021-03-01T14:47:46Z2021-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8774https://www.sciencedirect.com/science/article/pii/S25901575210000432590-1575https://doi.org/10.1016/j.fochx.2021.100116Food Chemistry: X 9 : 100116 (March 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:08Zoai:localhost:20.500.12123/8774instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:09.248INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
title The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
spellingShingle The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Denat, Marie
Saccharomyces
Saccharomyces cerevisiae
Vinos
Variedades
Fermentación Alcohólica
Compuesto Volátil
Wines
Varieties
Alcoholic Fermentation
Volatile Compounds
Variedad Tempranillo
title_short The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
title_full The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
title_fullStr The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
title_full_unstemmed The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
title_sort The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
dc.creator.none.fl_str_mv Denat, Marie
Perez, Maria Dolores
Heras, José María
Querol, Amparo
Ferreira, Vicente
author Denat, Marie
author_facet Denat, Marie
Perez, Maria Dolores
Heras, José María
Querol, Amparo
Ferreira, Vicente
author_role author
author2 Perez, Maria Dolores
Heras, José María
Querol, Amparo
Ferreira, Vicente
author2_role author
author
author
author
dc.subject.none.fl_str_mv Saccharomyces
Saccharomyces cerevisiae
Vinos
Variedades
Fermentación Alcohólica
Compuesto Volátil
Wines
Varieties
Alcoholic Fermentation
Volatile Compounds
Variedad Tempranillo
topic Saccharomyces
Saccharomyces cerevisiae
Vinos
Variedades
Fermentación Alcohólica
Compuesto Volátil
Wines
Varieties
Alcoholic Fermentation
Volatile Compounds
Variedad Tempranillo
dc.description.none.fl_txt_mv Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
EEA Mendoza
Fil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España
Fil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Heras, José María. Lallemand Bio S.L.; España
Fil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España
description Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01T14:47:46Z
2021-03-01T14:47:46Z
2021-03
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/20.500.12123/8774
https://www.sciencedirect.com/science/article/pii/S2590157521000043
2590-1575
https://doi.org/10.1016/j.fochx.2021.100116
url http://hdl.handle.net/20.500.12123/8774
https://www.sciencedirect.com/science/article/pii/S2590157521000043
https://doi.org/10.1016/j.fochx.2021.100116
identifier_str_mv 2590-1575
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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 Food Chemistry: X 9 : 100116 (March 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
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score 12.558318

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