000117420 001__ 117420
000117420 005__ 20230519145613.0
000117420 0247_ $$2doi$$a10.20870/oeno-one.2021.55.4.4732
000117420 0248_ $$2sideral$$a127310
000117420 037__ $$aART-2021-127310
000117420 041__ $$aeng
000117420 100__ $$aDenat M.$$uUniversidad de Zaragoza
000117420 245__ $$aImpact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
000117420 260__ $$c2021
000117420 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117420 5203_ $$aThis study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, ß-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits. © 2021 International Viticulture and Enology Society-IVES.
000117420 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033$$9info:eu-repo/grantAgreement/EC/H2020/764364/EU/Generation of new yeast strains for improved flavours and aromas in beer and wine/Aromagenesis$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 764364-Aromagenesis
000117420 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117420 590__ $$a3.0$$b2021
000117420 592__ $$a0.491$$b2021
000117420 594__ $$a3.3$$b2021
000117420 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b81 / 144 = 0.562$$c2021$$dQ3$$eT2
000117420 593__ $$aHorticulture$$c2021$$dQ1
000117420 593__ $$aFood Science$$c2021$$dQ1
000117420 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117420 700__ $$aPérez D.
000117420 700__ $$aHeras J.M.
000117420 700__ $$aSáenz-Navajas M.P.
000117420 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira V.$$uUniversidad de Zaragoza
000117420 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000117420 773__ $$g55, 4 (2021), 181-195$$pOENO One$$tOeno One$$x2494-1271
000117420 8564_ $$s824803$$uhttps://zaguan.unizar.es/record/117420/files/texto_completo.pdf$$yVersión publicada
000117420 8564_ $$s1676464$$uhttps://zaguan.unizar.es/record/117420/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117420 909CO $$ooai:zaguan.unizar.es:117420$$particulos$$pdriver
000117420 951__ $$a2023-05-18-16:09:07
000117420 980__ $$aARTICLE