000146990 001__ 146990
000146990 005__ 20241205091043.0
000146990 0247_ $$2doi$$a10.1016/j.fbio.2024.105463
000146990 0248_ $$2sideral$$a140749
000146990 037__ $$aART-2024-140749
000146990 041__ $$aeng
000146990 100__ $$aMartins, Viviana
000146990 245__ $$aVolatilomics of interactions between native yeasts and grapevine cultivars reveals terroir specificities in wines from Douro region
000146990 260__ $$c2024
000146990 5060_ $$aAccess copy available to the general public$$fUnrestricted
000146990 5203_ $$aThe increasing standardization in wine production methods that has been restricting the imprint of terroir in regional wines, resulting in progressive loss of typicity. This study hypothesized that locally-retrieved yeast strains from DOC Douro can confer regionally-unique aromatic properties to wines from prominent cultivars of this region, by modulating wine volatile profiles. The potential of native Douro yeasts for revealing terroir markers and fostering innovation in regional wine volatiles was thus explored through a volatilomics approach based on GC-FID detection coupled to SPE Ion-trap MS. Results showed that three selected native S. cerevisiae strains SL131, SL159 and SL255 fulfilled technological requirements for wine making, producing wines with volatile profiles significantly distinct from those obtained with two commercially-available S. cerevisiae yeasts, PB2031 and IOC105590622. Cultivar metabolic markers including terpenes, esters and acetates were highly consistent among laboratory and cellar scale fermentations, and strain-cultivar interactions were visible in the profile of vanillin derivatives, lactones, cinnamates and phenols. In turn, the native strains contribution superimposed that of the cultivars on the monoterpenols geraniol and linalool, norisoprenoids such as α-ionone, and alcohols like c-3-hexenol, 1-hexanol, isobutanol and β-phenylethanol. Metabolite-metabolite correlations revealed two major clusters common to all native strains, revealing native yeast-cultivar volatilomics inherent to the local terroir. The plasticity of native strains upon distinct fermentation conditions observed in this study opens excellent perspectives for uncovering novel odor features, allowing the tailoring of aromatic diversity and innovation, whilst preserving authenticity in regional wine aroma.
000146990 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29
000146990 540__ $$9info:eu-repo/semantics/embargoedAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000146990 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000146990 700__ $$aTeixeira, António
000146990 700__ $$aBreia, Richard
000146990 700__ $$aNóbrega, Márcio
000146990 700__ $$aMacedo, Ricardo
000146990 700__ $$aBarbosa, Catarina
000146990 700__ $$aGerós, Hernâni
000146990 700__ $$0(orcid)0000-0002-0730-6606$$aLópez, Ricardo$$uUniversidad de Zaragoza
000146990 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000146990 773__ $$g62 (2024), 105463 [11 pp.]$$pFood biosci.$$tFood bioscience$$x2212-4292
000146990 8564_ $$s13102778$$uhttps://zaguan.unizar.es/record/146990/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-11-13
000146990 8564_ $$s2151517$$uhttps://zaguan.unizar.es/record/146990/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-11-13
000146990 909CO $$ooai:zaguan.unizar.es:146990$$particulos$$pdriver
000146990 951__ $$a2024-12-05-08:46:13
000146990 980__ $$aARTICLE