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

Autores
Denat, Marie; Perez, Maria Dolores; Heras, José María; Sáenz-Navajas, María Pilar; Ferreira, Vicente
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 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.
EEA Mendoza
Fil: Denat, Marie. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; España
Fil: Denat, Marie. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Denat, Marie. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Perez, Maria Dolores. Lallemand Bio; España
Fil: Heras, José María. Lallemand Bio; España
Fil: Sáenz-Navajas, María Pilar. Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Sáenz-Navajas, María Pilar. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Sáenz-Navajas, María Pilar. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Ferreira, Vicente. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; España
Fil: Ferreira, Vicente. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Ferreira, Vicente. Consejo Superior de Investigaciones Científicas. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fuente
OENO One 55 (4) : 181-195. (2021)
Materia
Cepas
Levadura
Vino Tinto
Aroma
Envejecimiento
Propiedades Organolépticas
Strains
Yeasts
Red Wines
Ageing
Organoleptic Properties
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
oai:localhost:20.500.12123/25389
Acceder
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oai_identifier_str oai:localhost:20.500.12123/25389
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageinDenat, MariePerez, Maria DoloresHeras, José MaríaSáenz-Navajas, María PilarFerreira, VicenteCepasLevaduraVino TintoAromaEnvejecimientoPropiedades OrganolépticasStrainsYeastsRed WinesAgeingOrganoleptic PropertiesTempranilloThis 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 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.EEA MendozaFil: Denat, Marie. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; EspañaFil: Denat, Marie. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Denat, Marie. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Perez, Maria Dolores. Lallemand Bio; EspañaFil: Heras, José María. Lallemand Bio; EspañaFil: Sáenz-Navajas, María Pilar. Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Sáenz-Navajas, María Pilar. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Sáenz-Navajas, María Pilar. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Ferreira, Vicente. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; EspañaFil: Ferreira, Vicente. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaFil: Ferreira, Vicente. Consejo Superior de Investigaciones Científicas. Instituto de Ciencias de la Vid y del Vino (ICVV); EspañaInternational Viticulture and Enology Society2026-03-06T17:21:56Z2026-03-06T17:21:56Z2021-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25389https://oeno-one.eu/article/view/47322494-1271https://doi.org/10.20870/oeno-one.2021.55.4.4732OENO One 55 (4) : 181-195. (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)2026-05-14T10:43:25Zoai:localhost:20.500.12123/25389instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-05-14 10:43:26.538INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
title Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
spellingShingle Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
Denat, Marie
Cepas
Levadura
Vino Tinto
Aroma
Envejecimiento
Propiedades Organolépticas
Strains
Yeasts
Red Wines
Ageing
Organoleptic Properties
Tempranillo
title_short Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
title_full Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
title_fullStr Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
title_full_unstemmed Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
title_sort Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated agein
dc.creator.none.fl_str_mv Denat, Marie
Perez, Maria Dolores
Heras, José María
Sáenz-Navajas, María Pilar
Ferreira, Vicente
author Denat, Marie
author_facet Denat, Marie
Perez, Maria Dolores
Heras, José María
Sáenz-Navajas, María Pilar
Ferreira, Vicente
author_role author
author2 Perez, Maria Dolores
Heras, José María
Sáenz-Navajas, María Pilar
Ferreira, Vicente
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cepas
Levadura
Vino Tinto
Aroma
Envejecimiento
Propiedades Organolépticas
Strains
Yeasts
Red Wines
Ageing
Organoleptic Properties
Tempranillo
topic Cepas
Levadura
Vino Tinto
Aroma
Envejecimiento
Propiedades Organolépticas
Strains
Yeasts
Red Wines
Ageing
Organoleptic Properties
Tempranillo
dc.description.none.fl_txt_mv 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 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.
EEA Mendoza
Fil: Denat, Marie. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; España
Fil: Denat, Marie. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Denat, Marie. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Perez, Maria Dolores. Lallemand Bio; España
Fil: Heras, José María. Lallemand Bio; España
Fil: Sáenz-Navajas, María Pilar. Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Sáenz-Navajas, María Pilar. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Sáenz-Navajas, María Pilar. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Ferreira, Vicente. Universidad de Zaragoza. Laboratorio de análisis de aroma y enología (LAAE). Instituto Agroalimentario de Aragón; España
Fil: Ferreira, Vicente. Gobierno de La Rioja. Instituto de Ciencias de la Vid y del Vino (ICVV); España
Fil: Ferreira, Vicente. Consejo Superior de Investigaciones Científicas. Instituto de Ciencias de la Vid y del Vino (ICVV); España
description 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 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-29
2026-03-06T17:21:56Z
2026-03-06T17:21:56Z
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/20.500.12123/25389
https://oeno-one.eu/article/view/4732
2494-1271
https://doi.org/10.20870/oeno-one.2021.55.4.4732
url http://hdl.handle.net/20.500.12123/25389
https://oeno-one.eu/article/view/4732
https://doi.org/10.20870/oeno-one.2021.55.4.4732
identifier_str_mv 2494-1271
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 International Viticulture and Enology Society
publisher.none.fl_str_mv International Viticulture and Enology Society
dc.source.none.fl_str_mv OENO One 55 (4) : 181-195. (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_ 1865181997900496896
score 12.604774

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