000151024 001__ 151024
000151024 005__ 20251017144624.0
000151024 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2022.109554
000151024 0248_ $$2sideral$$a128403
000151024 037__ $$aART-2022-128403
000151024 041__ $$aeng
000151024 100__ $$aPérez, Dolores
000151024 245__ $$aEffect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines; 35093767
000151024 260__ $$c2022
000151024 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151024 5203_ $$aInterest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and non-wine strains of S. cerevisiae, S. eubayanus, S. kudriavzevii, and S. uvarum species in young and bottle-aged Tempranillo wines as well as evaluate their fermentation capacity and the yield on ethanol, glycerol, and organic acids, that can contribute to diminishing the effects of climate change on wines. S. uvarum strain U1 showed the highest ability to release or de novo produce monoterpenes, such as geraniol and citronellol, whose values were 1.5 and 3.5-fold higher than those of the wine S. cerevisiae strain. We found that compared to the normal values for red wines, ß-phenylethyl acetate was highly synthesized by U1 and E1 strains, achieving 1 mg/L. Additionally, after aging, wines of S. eubayanus strains contained the highest levels of this acetate. Malic acid was highly degraded by S. kudriavzevii yeasts, resulting in the highest yields of lactic acid (>5-fold) and ethyl lactate (>2.8-fold) in their wines. In aged wines, we observed that the modulating effects of yeast strain were very high in ß-ionone. S. uvarum strains U1 and BMV58 produced an important aging attribute, ethyl isobutyrate, which was highly enhanced during the aging. Also, the agave S. cerevisiae strain develops an essential aroma after aging, reaching the highest ethyl leucate contents. According to the results obtained, the use of wild non-wine strains of S. cerevisiae and strains of the cryotolerant species S. eubayanus, S. kudriavzevii, and S. uvarum in Tempranillo wine fermentation increase the aroma complexity. In addition, wines from S. kudriavzevii strains had twice additional glycerol, those from S. uvarum 4-fold more succinic acid, while wines from wild strains yielded 1% v/v less ethanol which may solve wine problems associated with climate change. © 2022 The Authors
000151024 536__ $$9info:eu-repo/grantAgreement/EC/H2020/764364/EU/Generation of new yeast strains for improved flavours and aromas in beer and wine/Aromagenesis$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 764364-Aromagenesis
000151024 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000151024 590__ $$a5.4$$b2022
000151024 591__ $$aMICROBIOLOGY$$b33 / 135 = 0.244$$c2022$$dQ1$$eT1
000151024 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b31 / 142 = 0.218$$c2022$$dQ1$$eT1
000151024 592__ $$a0.97$$b2022
000151024 593__ $$aFood Science$$c2022$$dQ1
000151024 593__ $$aSafety, Risk, Reliability and Quality$$c2022$$dQ1
000151024 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1
000151024 593__ $$aMicrobiology$$c2022$$dQ2
000151024 594__ $$a10.3$$b2022
000151024 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000151024 700__ $$aDenat, Marie
000151024 700__ $$aHeras, José María
000151024 700__ $$aGuillamón, José Manuel
000151024 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000151024 700__ $$aQuerol, Amparo
000151024 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000151024 773__ $$g365 (2022), 109554 [10 pp.]$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000151024 8564_ $$s2810376$$uhttps://zaguan.unizar.es/record/151024/files/texto_completo.pdf$$yVersión publicada
000151024 8564_ $$s2462352$$uhttps://zaguan.unizar.es/record/151024/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000151024 909CO $$ooai:zaguan.unizar.es:151024$$particulos$$pdriver
000151024 951__ $$a2025-10-17-14:23:05
000151024 980__ $$aARTICLE