Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing

Denat M. (Universidad de Zaragoza) ; Pérez D. ; Heras J.M. ; Sáenz-Navajas M.P. ; Ferreira V. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.20870/oeno-one.2021.55.4.4732

Año: 2021

Publicado en: Oeno One 55, 4 (2021), 181-195
ISSN: 2494-1271

Factor impacto JCR: 3.0 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 81 / 144 = 0.562 (2021) - Q3 - T2

Factor impacto CITESCORE: 3.3 - Agricultural and Biological Sciences (Q2)

Factor impacto SCIMAGO: 0.491 - Horticulture (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033
Financiación: info:eu-repo/grantAgreement/EC/H2020/764364/EU/Generation of new yeast strains for improved flavours and aromas in beer and wine/Aromagenesis

Tipo y forma: Article (Published version)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)