Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions

This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C...

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Detalles Bibliográficos
Autores: Ortiz Tovar, Guadalupe, Minebois, Romain, Barrio, Eladio, Querol, Amparo, Pérez-Torrado, Roberto
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/200354
Acceso en línea:http://hdl.handle.net/10261/200354
Access Level:acceso abierto
Palabra clave:S. cerevisiae
S. kudriavzevii
Wine yeast
Natural hybrids
Aroma
Cryotolerance
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spelling Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditionsOrtiz Tovar, GuadalupeMinebois, RomainBarrio, EladioQuerol, AmparoPérez-Torrado, RobertoS. cerevisiaeS. kudriavzeviiWine yeastNatural hybridsAromaCryotoleranceThis work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters for low-temperature fermentation in winemaking, such as wine hybrid SPG172 but, surprisingly, also beer hybrid CECT11002, adding the efficient fermentative kinetics to the high production of aroma-related compounds. In addition, a novel metabolic correlation between fermentation performance and aroma production is described.G. Ortiz-Tovar was supported by CONACYT doctoral scholarship 176060. This work was supported by grants AGL2015-67504-C3-3-R from the Spanish Government and FEDER to EB.Peer reviewedElsevierConsejo Nacional de Ciencia y Tecnología (México)Ministerio de Economía y Competitividad (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/200354reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-67504-C3-3-Rhttps://doi.org/10.1016/j.ijfoodmicro.2019.03.005Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2003542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
title Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
spellingShingle Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
Ortiz Tovar, Guadalupe
S. cerevisiae
S. kudriavzevii
Wine yeast
Natural hybrids
Aroma
Cryotolerance
title_short Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
title_full Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
title_fullStr Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
title_full_unstemmed Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
title_sort Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
dc.creator.none.fl_str_mv Ortiz Tovar, Guadalupe
Minebois, Romain
Barrio, Eladio
Querol, Amparo
Pérez-Torrado, Roberto
author Ortiz Tovar, Guadalupe
author_facet Ortiz Tovar, Guadalupe
Minebois, Romain
Barrio, Eladio
Querol, Amparo
Pérez-Torrado, Roberto
author_role author
author2 Minebois, Romain
Barrio, Eladio
Querol, Amparo
Pérez-Torrado, Roberto
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Nacional de Ciencia y Tecnología (México)
Ministerio de Economía y Competitividad (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv S. cerevisiae
S. kudriavzevii
Wine yeast
Natural hybrids
Aroma
Cryotolerance
topic S. cerevisiae
S. kudriavzevii
Wine yeast
Natural hybrids
Aroma
Cryotolerance
description This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters for low-temperature fermentation in winemaking, such as wine hybrid SPG172 but, surprisingly, also beer hybrid CECT11002, adding the efficient fermentative kinetics to the high production of aroma-related compounds. In addition, a novel metabolic correlation between fermentation performance and aroma production is described.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/200354
url http://hdl.handle.net/10261/200354
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-67504-C3-3-R
https://doi.org/10.1016/j.ijfoodmicro.2019.03.005
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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