Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chro...

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Detalhes bibliográficos
Autores: Perez, Maria Dolores, Denat, Marie, Minebois, Romain, Heras, Jose Maria, Guillamon, Jose Manuel, Ferreria, Vicente, Querol, Amparo
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:Argentina
Recursos:Instituto Nacional de Tecnología Agropecuaria
Repositorio:INTA Digital (INTA)
Idioma:inglés
OAI Identifier:oai:localhost:20.500.12123/11285
Acesso em linha:http://hdl.handle.net/20.500.12123/11285
https://www.sciencedirect.com/science/article/pii/S0740002022000053
https://doi.org/10.1016/j.fm.2022.103981
Access Level:acceso abierto
Palavra-chave:Mosto de Uva
Saccharomyces
Embotellado
Envejecimiento
Aroma
Terpenoidos
Composición Química
Grape Must
Bottling
Ageing
Flavour
Terpenoids
Chemical Composition
Variedad Albarino
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oai_identifier_str oai:localhost:20.500.12123/11285
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network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
title Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
spellingShingle Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
Perez, Maria Dolores
Mosto de Uva
Saccharomyces
Embotellado
Envejecimiento
Aroma
Terpenoidos
Composición Química
Grape Must
Bottling
Ageing
Flavour
Terpenoids
Chemical Composition
Variedad Albarino
title_short Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
title_full Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
title_fullStr Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
title_full_unstemmed Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
title_sort Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
dc.creator.none.fl_str_mv Perez, Maria Dolores
Denat, Marie
Minebois, Romain
Heras, Jose Maria
Guillamon, Jose Manuel
Ferreria, Vicente
Querol, Amparo
author Perez, Maria Dolores
author_facet Perez, Maria Dolores
Denat, Marie
Minebois, Romain
Heras, Jose Maria
Guillamon, Jose Manuel
Ferreria, Vicente
Querol, Amparo
author_role author
author2 Denat, Marie
Minebois, Romain
Heras, Jose Maria
Guillamon, Jose Manuel
Ferreria, Vicente
Querol, Amparo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Mosto de Uva
Saccharomyces
Embotellado
Envejecimiento
Aroma
Terpenoidos
Composición Química
Grape Must
Bottling
Ageing
Flavour
Terpenoids
Chemical Composition
Variedad Albarino
topic Mosto de Uva
Saccharomyces
Embotellado
Envejecimiento
Aroma
Terpenoidos
Composición Química
Grape Must
Bottling
Ageing
Flavour
Terpenoids
Chemical Composition
Variedad Albarino
description Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chromatography methodologies. Cryotolerant strains showed better fermentation performances with significant differences in volatile and nonvolatile fermentation products than Saccharomyces cerevisiae (S. cerevisiae). We suggested that the highest levels γ-butyrolactone and diethyl succinate in Saccharomyces uvarum (S. uvarum) strains, together with their substantial succinic acid yields, could be related to greater flux through the GABA shunt. These strains also had the highest production of β-phenylethyl acetate, geraniol, and branched-chain ethyl esters. The latter compounds were highly increased by aging, while acetates and some terpenes decreased. S. kudriavzevii strains showed a remarkable ability to release polyfunctional mercaptans, with SK1 strain yielding up to 47-fold and 8-fold more 4-methyl-4-mercaptopentan-2-one (4MMP) than S. cerevisiae and S. uvarum strains, respectively. The wild S. cerevisiae beer isolate showed a particular aroma profile due to the highest production of ethyl 4-methylvalerate (lactic and fruity notes), γ-octalactone (coconut), and furfurylthiol (roasted coffee). The latter compound is possibly produced from the pentose phosphate pathway (PPP). Since erythritol, another PPP intermediate was largely produced by this strain.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-02T12:38:52Z
2022-03-02T12:38:52Z
2022-03-02
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/20.500.12123/11285
https://www.sciencedirect.com/science/article/pii/S0740002022000053
0740-0020
https://doi.org/10.1016/j.fm.2022.103981
url http://hdl.handle.net/20.500.12123/11285
https://www.sciencedirect.com/science/article/pii/S0740002022000053
https://doi.org/10.1016/j.fm.2022.103981
identifier_str_mv 0740-0020
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 Microbiology 104 : 103981 (June 2022)
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
_version_ 1799197088694665216
spelling Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle agingPerez, Maria DoloresDenat, MarieMinebois, RomainHeras, Jose MariaGuillamon, Jose ManuelFerreria, VicenteQuerol, AmparoMosto de UvaSaccharomycesEmbotelladoEnvejecimientoAromaTerpenoidosComposición QuímicaGrape MustBottlingAgeingFlavourTerpenoidsChemical CompositionVariedad AlbarinoSaccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chromatography methodologies. Cryotolerant strains showed better fermentation performances with significant differences in volatile and nonvolatile fermentation products than Saccharomyces cerevisiae (S. cerevisiae). We suggested that the highest levels γ-butyrolactone and diethyl succinate in Saccharomyces uvarum (S. uvarum) strains, together with their substantial succinic acid yields, could be related to greater flux through the GABA shunt. These strains also had the highest production of β-phenylethyl acetate, geraniol, and branched-chain ethyl esters. The latter compounds were highly increased by aging, while acetates and some terpenes decreased. S. kudriavzevii strains showed a remarkable ability to release polyfunctional mercaptans, with SK1 strain yielding up to 47-fold and 8-fold more 4-methyl-4-mercaptopentan-2-one (4MMP) than S. cerevisiae and S. uvarum strains, respectively. The wild S. cerevisiae beer isolate showed a particular aroma profile due to the highest production of ethyl 4-methylvalerate (lactic and fruity notes), γ-octalactone (coconut), and furfurylthiol (roasted coffee). The latter compound is possibly produced from the pentose phosphate pathway (PPP). Since erythritol, another PPP intermediate was largely produced by this strain.EEA MendozaFil: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Lallemand Bio; España. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; EspañaFil: Denat, Marie. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; EspañaFil: Minebois, Roman. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. Departamento de Biotecnología de Los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Heras, Jose Maria. Lallemand Bio; EspañaFil: Guillamon, Jose Manuel. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. Departamento de Biotecnología de Los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Ferreira, Vicente. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; EspañaFil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. Departamento de Biotecnología de Los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaElsevier2022-03-02T12:38:52Z2022-03-02T12:38:52Z2022-03-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11285https://www.sciencedirect.com/science/article/pii/S07400020220000530740-0020https://doi.org/10.1016/j.fm.2022.103981Food Microbiology 104 : 103981 (June 2022)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)2024-05-15T12:25:13Zoai:localhost:20.500.12123/11285instacron: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 12:25:13.569INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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