Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

Tronchoni, J. ; Curiel, J.A. ; Sáenz-Navajas, M.P. (Universidad de Zaragoza) ; Morales, P. ; de-la-Fuente-Blanco, A. (Universidad de Zaragoza) ; Fernández-Zurbano, P. ; Ferreira, V. (Universidad de Zaragoza) ; Gonzalez, R.

Resumen: The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients.

Idioma: Inglés

DOI: 10.1016/j.fm.2017.10.008

Año: 2018

Publicado en: FOOD MICROBIOLOGY 70 (2018), 214-223
ISSN: 0740-0020

Factor impacto JCR: 4.089 (2018)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 32 / 162 = 0.198 (2018) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 13 / 135 = 0.096 (2018) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 37 / 133 = 0.278 (2018) - Q2 - T1

Factor impacto SCIMAGO: 1.402 - Microbiology (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-63629-R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2186-2

Tipo y forma: Article (PostPrint)

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