Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines wit...

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Autores: Mestre Furlani, Maria Victoria, Maturano, Yolanda Paola, Gallardo, Candelaria, Combina, Mariana, Mercado, Laura Analia, Toro, Maria Eugenia, Carrau, Francisco, Vazquez, Fabio, Dellacassa, Eduardo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Argentina
Institución:Instituto Nacional de Tecnología Agropecuaria
Repositorio:INTA Digital (INTA)
Idioma:inglés
OAI Identifier:oai:localhost:20.500.12123/5910
Acceso en línea:https://www.mdpi.com/2311-5637/5/3/65
http://hdl.handle.net/20.500.12123/5910
https://doi.org/10.3390/fermentation5030065
Access Level:acceso abierto
Palabra clave:Vinos
Vino Tinto
Levadura
Saccharomyces Cerevisiae
Etanol
Análisis Organoléptico
Wines
Red Wines
Yeasts
Ethanol
Organoleptic Analysis
Malbec
Hanseniaspora uvarum
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dc.title.none.fl_str_mv Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
title Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
spellingShingle Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
Mestre Furlani, Maria Victoria
Vinos
Vino Tinto
Levadura
Saccharomyces Cerevisiae
Etanol
Análisis Organoléptico
Wines
Red Wines
Yeasts
Ethanol
Organoleptic Analysis
Malbec
Hanseniaspora uvarum
title_short Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
title_full Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
title_fullStr Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
title_full_unstemmed Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
title_sort Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
dc.creator.none.fl_str_mv Mestre Furlani, Maria Victoria
Maturano, Yolanda Paola
Gallardo, Candelaria
Combina, Mariana
Mercado, Laura Analia
Toro, Maria Eugenia
Carrau, Francisco
Vazquez, Fabio
Dellacassa, Eduardo
author Mestre Furlani, Maria Victoria
author_facet Mestre Furlani, Maria Victoria
Maturano, Yolanda Paola
Gallardo, Candelaria
Combina, Mariana
Mercado, Laura Analia
Toro, Maria Eugenia
Carrau, Francisco
Vazquez, Fabio
Dellacassa, Eduardo
author_role author
author2 Maturano, Yolanda Paola
Gallardo, Candelaria
Combina, Mariana
Mercado, Laura Analia
Toro, Maria Eugenia
Carrau, Francisco
Vazquez, Fabio
Dellacassa, Eduardo
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Levadura
Saccharomyces Cerevisiae
Etanol
Análisis Organoléptico
Wines
Red Wines
Yeasts
Ethanol
Organoleptic Analysis
Malbec
Hanseniaspora uvarum
topic Vinos
Vino Tinto
Levadura
Saccharomyces Cerevisiae
Etanol
Análisis Organoléptico
Wines
Red Wines
Yeasts
Ethanol
Organoleptic Analysis
Malbec
Hanseniaspora uvarum
description It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry
publishDate 2019
dc.date.none.fl_str_mv 2019-09-19T11:46:39Z
2019-09-19T11:46:39Z
2019-07
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 https://www.mdpi.com/2311-5637/5/3/65
http://hdl.handle.net/20.500.12123/5910
2311-5637
https://doi.org/10.3390/fermentation5030065
url https://www.mdpi.com/2311-5637/5/3/65
http://hdl.handle.net/20.500.12123/5910
https://doi.org/10.3390/fermentation5030065
identifier_str_mv 2311-5637
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 MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Fermentation 5 (3) : 65 (July 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
instname_str Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
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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spelling Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native YeastsMestre Furlani, Maria VictoriaMaturano, Yolanda PaolaGallardo, CandelariaCombina, MarianaMercado, Laura AnaliaToro, Maria EugeniaCarrau, FranciscoVazquez, FabioDellacassa, EduardoVinosVino TintoLevaduraSaccharomyces CerevisiaeEtanolAnálisis OrganolépticoWinesRed WinesYeastsEthanolOrganoleptic AnalysisMalbecHanseniaspora uvarumIt is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industryEEA MendozaFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gallardo, Candelaria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Carrau, Francisco. Universidad de la República. Facultad de Química. Laboratorio de Biotecnología de Aromas; UruguayFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Dellacassa, Eduardo. Universidad de la República. Facultad de Química. Laboratorio de Biotecnología de Aromas; UruguayMDPI2019-09-19T11:46:39Z2019-09-19T11:46:39Z2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.mdpi.com/2311-5637/5/3/65http://hdl.handle.net/20.500.12123/59102311-5637https://doi.org/10.3390/fermentation5030065Fermentation 5 (3) : 65 (July 2019)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)2024-05-15T12:24:21Zoai:localhost:20.500.12123/5910instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2024-05-15 12:24:21.759INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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