000099702 001__ 99702 000099702 005__ 20230519145424.0 000099702 0247_ $$2doi$$a10.1016/j.fochx.2021.100116 000099702 0248_ $$2sideral$$a123164 000099702 037__ $$aART-2021-123164 000099702 041__ $$aeng 000099702 100__ $$aDenat, M.$$uUniversidad de Zaragoza 000099702 245__ $$aThe effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines 000099702 260__ $$c2021 000099702 5060_ $$aAccess copy available to the general public$$fUnrestricted 000099702 5203_ $$aTen different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN. 000099702 536__ $$9info:eu-repo/grantAgreement/EC/H2020/764364/EU/Generation of new yeast strains for improved flavours and aromas in beer and wine/Aromagenesis$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 764364-Aromagenesis 000099702 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000099702 590__ $$a6.443$$b2021 000099702 592__ $$a1.012$$b2021 000099702 594__ $$a5.4$$b2021 000099702 591__ $$aCHEMISTRY, APPLIED$$b11 / 73 = 0.151$$c2021$$dQ1$$eT1 000099702 593__ $$aFood Science$$c2021$$dQ1 000099702 593__ $$aAnalytical Chemistry$$c2021$$dQ1 000099702 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000099702 700__ $$aPérez, D. 000099702 700__ $$aHeras, J.M. 000099702 700__ $$aQuerol, A. 000099702 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza 000099702 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000099702 773__ $$g9 (2021), 100116 [10 pp]$$tFood Chemistry: X$$x2590-1575 000099702 8564_ $$s403510$$uhttps://zaguan.unizar.es/record/99702/files/texto_completo.pdf$$yVersión publicada 000099702 8564_ $$s2356532$$uhttps://zaguan.unizar.es/record/99702/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000099702 909CO $$ooai:zaguan.unizar.es:99702$$particulos$$pdriver 000099702 951__ $$a2023-05-18-14:10:15 000099702 980__ $$aARTICLE