Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of v...

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Detalles Bibliográficos
Autores: Wang, X.-C., Li, A.-H., Dizy, M. [0000-0001-8018-8119], Ullah, N., Sun, W.-X., Tao, Y.-S.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc693db750603269e817b9
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc693db750603269e817b9
Access Level:acceso abierto
Palabra clave:Mixed inoculation
Partial least-squares regression (PLSR)
Rhodotorula mucilaginosa
Sensory analysis
Wine aroma compounds
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spelling Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiaeWang, X.-C.Li, A.-H.Dizy, M. [0000-0001-8018-8119]Ullah, N.Sun, W.-X.Tao, Y.-S.Mixed inoculationPartial least-squares regression (PLSR)Rhodotorula mucilaginosaSensory analysisWine aroma compoundsTo improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds. © 2017 Elsevier Ltd2017info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc693db750603269e817b9reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2017.01.113info:eu-repo/semantics/altIdentifier/wos/WOS:000398751700070info:eu-repo/semantics/altIdentifier/pissn/0308-8146Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae, 2017, vol. 228, pág. 550-559info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc693db750603269e817b92026-06-14T12:47:17Z
dc.title.none.fl_str_mv Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
title Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
spellingShingle Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
Wang, X.-C.
Mixed inoculation
Partial least-squares regression (PLSR)
Rhodotorula mucilaginosa
Sensory analysis
Wine aroma compounds
title_short Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
title_full Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
title_fullStr Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
title_full_unstemmed Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
title_sort Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
dc.creator.none.fl_str_mv Wang, X.-C.
Li, A.-H.
Dizy, M. [0000-0001-8018-8119]
Ullah, N.
Sun, W.-X.
Tao, Y.-S.
author Wang, X.-C.
author_facet Wang, X.-C.
Li, A.-H.
Dizy, M. [0000-0001-8018-8119]
Ullah, N.
Sun, W.-X.
Tao, Y.-S.
author_role author
author2 Li, A.-H.
Dizy, M. [0000-0001-8018-8119]
Ullah, N.
Sun, W.-X.
Tao, Y.-S.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Mixed inoculation
Partial least-squares regression (PLSR)
Rhodotorula mucilaginosa
Sensory analysis
Wine aroma compounds
topic Mixed inoculation
Partial least-squares regression (PLSR)
Rhodotorula mucilaginosa
Sensory analysis
Wine aroma compounds
description To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds. © 2017 Elsevier Ltd
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc693db750603269e817b9
url https://investigacion.unirioja.es/documentos/5bbc693db750603269e817b9
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2017.01.113
info:eu-repo/semantics/altIdentifier/wos/WOS:000398751700070
info:eu-repo/semantics/altIdentifier/pissn/0308-8146
Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae, 2017, vol. 228, pág. 550-559
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
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