Volatilomics of interactions between native yeasts and grapevine cultivars reveals terroir specificities in wines from Douro region

Martins, Viviana ; Teixeira, António ; Breia, Richard ; Nóbrega, Márcio ; Macedo, Ricardo ; Barbosa, Catarina ; Gerós, Hernâni ; López, Ricardo (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.1016/j.fbio.2024.105463

Año: 2024

Publicado en: Food bioscience 62 (2024), 105463 [11 pp.]
ISSN: 2212-4292

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29

Tipo y forma: Article (PostPrint)

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