RT info:eu-repo/semantics/article
T1 Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
A1 López Enríquez, Lorena
A1 Vila Crespo, Josefina María
A1 Rodríguez Nogales, José Manuel
A1 Fernández Fernández, Encarnación
A1 Ruipérez Prádanos, Violeta
K1 Wine
K1 Yeasts
K1 Levadura
K1 Vinos blancos
K1 Wine and wine making - Quality control
K1 Vinos y vinificación - Calidad - Control
K1 Verdejo (Vino)
K1 Aromatic profile
K1 Uvas - Análisis
K1 Fermentation
K1 Fermentación
K1 Microbiology
K1 Food science
K1 Viticulture
K1 Viticultura
K1 2414 Microbiología
K1 3309.29 Vino
K1 3309 Tecnología de Los Alimentos
K1 3102 Ingeniería Agrícola
AB Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (Wa) were isolated from organic Verdejo spontaneous fermentations and used for the development of experimental winemaking. Sc01 and Sc02 represented 52.7% of the population of the Saccharomyces strains isolated throughout the fermentation process. W. anomalus appeared as the predominant species among the non-Saccharomyces yeasts. Wa turned out to be the strain of this species with the shortest lag phase and positive enzymatic activities, and it was selected for white wine production. Fermentations with unique inoculation of S. cerevisiae strains were compared with sequential inoculation with W. anomalus. The results showed that the sequential inoculations did not affect the fermentation kinetics or physicochemical characteristics of the wines compared with the unique inoculations. However, this study identified a significant impact on the aromatic profiles of the produced wines due to the sequential inoculations. This modification resulted in a similar new aromatic profile in both sequential inoculations, demonstrating common characteristics related to the contribution of W. anomalus. In general, the sequential fermentations were mainly characterized by lower levels of acetate esters and an increase in ethyl acetate levels, whereas lower levels of ethyl octanoate and ethyl dec-9-enoate were detected. Propan-1-ol and butan-1-ol showed an increase in the sequential fermentations, while 4-methylpentan-1-ol and 2-phenylethanol were found in lower concentrations. These results highlight the great influence that the presence of specific strains of native non-Saccharomyces yeasts exerts on the characteristics of elaborate wines.
PB MDPI
SN 2311-5637
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67935
UL https://uvadoc.uva.es/handle/10324/67935
LA eng
NO Fermentation, 2023, Vol. 9, Nº. 11, 977
NO Producción Científica
DS UVaDOC
RD 12-jul-2024