Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines wit...
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| Format: | Artículo |
| Language: | Inglés |
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MDPI
2019
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| Online Access: | https://www.mdpi.com/2311-5637/5/3/65 http://hdl.handle.net/20.500.12123/5910 https://doi.org/10.3390/fermentation5030065 |
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| author | Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Gallardo, Candelaria Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Carrau, Francisco Vazquez, Fabio Dellacassa, Eduardo |
| author_browse | Carrau, Francisco Combina, Mariana Dellacassa, Eduardo Gallardo, Candelaria Maturano, Yolanda Paola Mercado, Laura Analia Mestre Furlani, Maria Victoria Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Gallardo, Candelaria Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Carrau, Francisco Vazquez, Fabio Dellacassa, Eduardo |
| author_sort | Mestre Furlani, Maria Victoria |
| collection | INTA Digital |
| description | It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry |
| format | Artículo |
| id | INTA5910 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA59102019-09-19T11:48:50Z Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Gallardo, Candelaria Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Carrau, Francisco Vazquez, Fabio Dellacassa, Eduardo Vinos Vino Tinto Levadura Saccharomyces Cerevisiae Etanol Análisis Organoléptico Wines Red Wines Yeasts Ethanol Organoleptic Analysis Malbec Hanseniaspora uvarum It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry EEA Mendoza Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gallardo, Candelaria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Carrau, Francisco. Universidad de la República. Facultad de Química. Laboratorio de Biotecnología de Aromas; Uruguay Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Dellacassa, Eduardo. Universidad de la República. Facultad de Química. Laboratorio de Biotecnología de Aromas; Uruguay 2019-09-19T11:46:39Z 2019-09-19T11:46:39Z 2019-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/2311-5637/5/3/65 http://hdl.handle.net/20.500.12123/5910 2311-5637 https://doi.org/10.3390/fermentation5030065 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 MDPI Fermentation 5 (3) : 65 (July 2019) |
| spellingShingle | Vinos Vino Tinto Levadura Saccharomyces Cerevisiae Etanol Análisis Organoléptico Wines Red Wines Yeasts Ethanol Organoleptic Analysis Malbec Hanseniaspora uvarum Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Gallardo, Candelaria Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Carrau, Francisco Vazquez, Fabio Dellacassa, Eduardo Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title | Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title_full | Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title_fullStr | Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title_full_unstemmed | Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title_short | Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts |
| title_sort | impact on sensory and aromatic profile of low ethanol malbec wines fermented by sequential culture of hanseniaspora uvarum and saccharomyces cerevisiae native yeasts |
| topic | Vinos Vino Tinto Levadura Saccharomyces Cerevisiae Etanol Análisis Organoléptico Wines Red Wines Yeasts Ethanol Organoleptic Analysis Malbec Hanseniaspora uvarum |
| url | https://www.mdpi.com/2311-5637/5/3/65 http://hdl.handle.net/20.500.12123/5910 https://doi.org/10.3390/fermentation5030065 |
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