117420 20230519145613.0 doi 10.20870/oeno-one.2021.55.4.4732 sideral 127310 ART-2021-127310 eng Denat M. Universidad de Zaragoza Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing 2021 Access copy available to the general public Unrestricted This 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. info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/EC/H2020/764364/EU/Generation of new yeast strains for improved flavours and aromas in beer and wine/Aromagenesis This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 764364-Aromagenesis info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 3.0 2021 FOOD SCIENCE & TECHNOLOGY 81 / 144 = 0.562 2021 Q3 T2 0.491 2021 Horticulture 2021 Q1 Food Science 2021 Q1 3.3 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pérez D. Heras J.M. Sáenz-Navajas M.P. Ferreira V. Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 55, 4 (2021), 181-195 OENO One Oeno One 2494-1271 824803 http://zaguan.unizar.es/record/117420/files/texto_completo.pdf Versión publicada 1676464 http://zaguan.unizar.es/record/117420/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:117420 articulos driver 2023-05-18-16:09:07 ARTICLE