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...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | 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 |
| _version_ | 1855484761926008832 |
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| author | Perez, Maria Dolores Denat, Marie Minebois, Romain Heras, Jose Maria Guillamon, Jose Manuel Ferreria, Vicente Querol, Amparo |
| author_browse | Denat, Marie Ferreria, Vicente Guillamon, Jose Manuel Heras, Jose Maria Minebois, Romain Perez, Maria Dolores Querol, Amparo |
| author_facet | Perez, Maria Dolores Denat, Marie Minebois, Romain Heras, Jose Maria Guillamon, Jose Manuel Ferreria, Vicente Querol, Amparo |
| author_sort | Perez, Maria Dolores |
| collection | INTA Digital |
| 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. |
| format | Artículo |
| id | INTA11285 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA112852022-03-02T13:11:40Z Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging Perez, Maria Dolores Denat, Marie Minebois, Romain Heras, Jose Maria Guillamon, Jose Manuel Ferreria, Vicente Querol, Amparo Mosto de Uva Saccharomyces Embotellado Envejecimiento Aroma Terpenoidos Composición Química Grape Must Bottling Ageing Flavour Terpenoids Chemical Composition Variedad Albarino 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. EEA Mendoza Fil: 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; España Fil: Denat, Marie. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; España Fil: 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; España Fil: Heras, Jose Maria. Lallemand Bio; España Fil: 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; España Fil: Ferreira, Vicente. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; España Fil: 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; España 2022-03-02T12:38:52Z 2022-03-02T12:38:52Z 2022-03-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng 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) application/pdf Elsevier Food Microbiology 104 : 103981 (June 2022) |
| spellingShingle | Mosto de Uva Saccharomyces Embotellado Envejecimiento Aroma Terpenoidos Composición Química Grape Must Bottling Ageing Flavour Terpenoids Chemical Composition Variedad Albarino Perez, Maria Dolores Denat, Marie Minebois, Romain Heras, Jose Maria Guillamon, Jose Manuel Ferreria, Vicente Querol, Amparo 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 |
| 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_short | 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 |
| topic | Mosto de Uva Saccharomyces Embotellado Envejecimiento Aroma Terpenoidos Composición Química Grape Must Bottling Ageing Flavour Terpenoids Chemical Composition Variedad Albarino |
| 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 |
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