Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the c...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/8771 https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X https://doi.org/10.1016/j.lwt.2021.111069 |
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| author | Massera, Ariel Fernando Assof, Mariela Vanesa Sari, Santiago Eduardo Ciklic, Ivan Francisco Mercado, Laura Analia Jofre, Viviana Patricia Combina, Mariana |
| author_browse | Assof, Mariela Vanesa Ciklic, Ivan Francisco Combina, Mariana Jofre, Viviana Patricia Massera, Ariel Fernando Mercado, Laura Analia Sari, Santiago Eduardo |
| author_facet | Massera, Ariel Fernando Assof, Mariela Vanesa Sari, Santiago Eduardo Ciklic, Ivan Francisco Mercado, Laura Analia Jofre, Viviana Patricia Combina, Mariana |
| author_sort | Massera, Ariel Fernando |
| collection | INTA Digital |
| description | Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains. |
| format | Artículo |
| id | INTA8771 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA87712021-03-08T12:50:39Z Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines Massera, Ariel Fernando Assof, Mariela Vanesa Sari, Santiago Eduardo Ciklic, Ivan Francisco Mercado, Laura Analia Jofre, Viviana Patricia Combina, Mariana Vinos Vino Tinto Levadura de Vino Variedades Fermentación Temperatura Saccharomyces cerevisiae Compuesto Volátil Wines Red Wines Wine Yeast Varieties Fermentation Temperature Volatile Compounds Variedad Merlot Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains. EEA Mendoza Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2021-03-01T13:05:41Z 2021-03-01T13:05:41Z 2021-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8771 https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X 0023-6438 https://doi.org/10.1016/j.lwt.2021.111069 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos. info:eu-repograntAgreement/INTA/2019-PE-E7-I150-001/2019-PE-E7-I150-001/AR./Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivas info:eu-repo/semantics/restrictedAccess application/pdf Elsevier LWT - Food Science and Technology 142 : 111069 (May 2021) |
| spellingShingle | Vinos Vino Tinto Levadura de Vino Variedades Fermentación Temperatura Saccharomyces cerevisiae Compuesto Volátil Wines Red Wines Wine Yeast Varieties Fermentation Temperature Volatile Compounds Variedad Merlot Massera, Ariel Fernando Assof, Mariela Vanesa Sari, Santiago Eduardo Ciklic, Ivan Francisco Mercado, Laura Analia Jofre, Viviana Patricia Combina, Mariana Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title | Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title_full | Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title_fullStr | Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title_full_unstemmed | Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title_short | Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines |
| title_sort | effect of low temperature fermentation on the yeast derived volatile aroma composition and sensory profile in merlot wines |
| topic | Vinos Vino Tinto Levadura de Vino Variedades Fermentación Temperatura Saccharomyces cerevisiae Compuesto Volátil Wines Red Wines Wine Yeast Varieties Fermentation Temperature Volatile Compounds Variedad Merlot |
| url | http://hdl.handle.net/20.500.12123/8771 https://www.sciencedirect.com/science/article/abs/pii/S002364382100222X https://doi.org/10.1016/j.lwt.2021.111069 |
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