Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A hea...

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Detalhes bibliográficos
Autores: Martínez-García, Rafael, Roldán-Romero, Yenifer, Moreno, Juan, Puig-Pujol, Anna, Mauricio, Juan Carlos, García-Martínez, Teresa
Tipo de documento: artigo
Data de publicação:2019
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositório:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/779
Acesso em linha:http://hdl.handle.net/20.500.12327/779
https://doi.org/10.1016/j.foodchem.2019.125555
Access Level:Acceso aberto
Palavra-chave:663/664
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spelling Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilomeMartínez-García, RafaelRoldán-Romero, YeniferMoreno, JuanPuig-Pujol, AnnaMauricio, Juan CarlosGarcía-Martínez, Teresa663/664Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.info:eu-repo/semantics/acceptedVersionElsevierAltres Activitats2019info:eu-repo/semantics/article33http://hdl.handle.net/20.500.12327/779https://doi.org/10.1016/j.foodchem.2019.125555reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFood ChemistryINIA-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00020-C02-02/ES/Mejora de la formación de biocápsulas con levaduras auto-inmovilizadas para la elaboración de cava. Estudio proteómico y metabolómico/Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/7792026-05-29T05:05:01Z
dc.title.none.fl_str_mv Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
title Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
spellingShingle Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
Martínez-García, Rafael
663/664
title_short Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
title_full Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
title_fullStr Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
title_full_unstemmed Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
title_sort Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
dc.creator.none.fl_str_mv Martínez-García, Rafael
Roldán-Romero, Yenifer
Moreno, Juan
Puig-Pujol, Anna
Mauricio, Juan Carlos
García-Martínez, Teresa
author Martínez-García, Rafael
author_facet Martínez-García, Rafael
Roldán-Romero, Yenifer
Moreno, Juan
Puig-Pujol, Anna
Mauricio, Juan Carlos
García-Martínez, Teresa
author_role author
author2 Roldán-Romero, Yenifer
Moreno, Juan
Puig-Pujol, Anna
Mauricio, Juan Carlos
García-Martínez, Teresa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Altres Activitats
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/779
https://doi.org/10.1016/j.foodchem.2019.125555
url http://hdl.handle.net/20.500.12327/779
https://doi.org/10.1016/j.foodchem.2019.125555
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry
INIA-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00020-C02-02/ES/Mejora de la formación de biocápsulas con levaduras auto-inmovilizadas para la elaboración de cava. Estudio proteómico y metabolómico/
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 33
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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