Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains

Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeast...

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Autores: Garde-Cerdán, Teresa, Urturi, Itziar, Murillo-Peña, Rebeca, Iribarren, Miquel, Marín-San Román, Sandra, Rubio Bretón, María Pilar, Pérez-Álvarez, Eva Pilar
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/283596
Acesso em linha:http://hdl.handle.net/10261/283596
Access Level:Acceso aberto
Palavra-chave:Volatile compounds
Phenolic compounds
Yeasts strain
Saccharomyces cerevisiae
Wine aging
Alcoholic fermentation
Malolactic fermentation
Bottling
Tempranillo
Color
Aroma
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spelling Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter StrainsGarde-Cerdán, TeresaUrturi, ItziarMurillo-Peña, RebecaIribarren, MiquelMarín-San Román, SandraRubio Bretón, María PilarPérez-Álvarez, Eva PilarVolatile compoundsPhenolic compoundsYeasts strainSaccharomyces cerevisiaeWine agingAlcoholic fermentationMalolactic fermentationBottlingTempranilloColorAromaVolatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation.This research was funded by AB Mauri-ABBiotek. R.M.-P. and S. M.-S.-R. thank INIA and Gobierno de La Rioja, respectively, for her predoctoral contracts. E.P.P.-Á. thanks the Ministerio de Ciencia, Innovación y Universidades for her Juan de la Cierva-Incorporación contract.Molecular Diversity Preservation InternationalAB BiotekGobierno de La RiojaMinisterio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2022202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/283596reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésThe underlying dataset has been published as supplementary material of the article in the publisher platform at 10.3390/app12094478http://dx.doi.org/10.3390/app12094478Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2835962026-05-22T06:33:51Z
dc.title.none.fl_str_mv Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
title Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
spellingShingle Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
Garde-Cerdán, Teresa
Volatile compounds
Phenolic compounds
Yeasts strain
Saccharomyces cerevisiae
Wine aging
Alcoholic fermentation
Malolactic fermentation
Bottling
Tempranillo
Color
Aroma
title_short Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
title_full Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
title_fullStr Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
title_full_unstemmed Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
title_sort Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains
dc.creator.none.fl_str_mv Garde-Cerdán, Teresa
Urturi, Itziar
Murillo-Peña, Rebeca
Iribarren, Miquel
Marín-San Román, Sandra
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author Garde-Cerdán, Teresa
author_facet Garde-Cerdán, Teresa
Urturi, Itziar
Murillo-Peña, Rebeca
Iribarren, Miquel
Marín-San Román, Sandra
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author_role author
author2 Urturi, Itziar
Murillo-Peña, Rebeca
Iribarren, Miquel
Marín-San Román, Sandra
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv AB Biotek
Gobierno de La Rioja
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Volatile compounds
Phenolic compounds
Yeasts strain
Saccharomyces cerevisiae
Wine aging
Alcoholic fermentation
Malolactic fermentation
Bottling
Tempranillo
Color
Aroma
topic Volatile compounds
Phenolic compounds
Yeasts strain
Saccharomyces cerevisiae
Wine aging
Alcoholic fermentation
Malolactic fermentation
Bottling
Tempranillo
Color
Aroma
description Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/283596
url http://hdl.handle.net/10261/283596
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv The underlying dataset has been published as supplementary material of the article in the publisher platform at 10.3390/app12094478
http://dx.doi.org/10.3390/app12094478
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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