Improving white wine aroma and structure by non-Saccharomyces yeasts

2022 ◽  
pp. 117-130
Author(s):  
Maurizio Ciani ◽  
Laura Canonico ◽  
Francesca Comitini
Keyword(s):  
White Wine ◽  
Wine Aroma ◽  
Saccharomyces Yeasts

scholarly journals Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 138 ◽  
Author(s):  
Mpho Mafata ◽  
Maria Stander ◽  
Baptiste Thomachot ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Red Wine ◽  
High Sensitivity ◽  
White Wine ◽  
Wine Aroma ◽  
Low Concentrations ◽  
Varietal Thiols ◽  
Cultivar Differentiation ◽  
First Time ◽  
Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1508-1516 ◽  
Author(s):  
Sílvia M. Rocha ◽  
Paula Coutinho ◽  
Elisabete Coelho ◽  
António S. Barros ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Feasibility Study ◽  
White Wine ◽  
Wine Aroma ◽  
Volatile Composition

scholarly journals Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression

OENO One ◽  
2019 ◽  
Vol 53 (4) ◽  
Author(s):  
Marin Prodanov Prodanov ◽  
Margarita Aznar ◽  
Juan M. Cabellos ◽  
Visitación Vacas ◽  
Francisco López ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Physicochemical Parameters ◽  
Membrane Filtration ◽  
White Wine ◽  
Transmembrane Pressure ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Tangential Flow ◽  
Molecular Masses ◽  
Filtration Flux

Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off membrane was used. Filtration flux of 49-48 L/hm2 was achieved at transmembrane pressure of 0.7 bar. The treatment produced a completely clarified wine with turbidity of 0.11 NTU, but also a 10.3% loss of proteins, which could be related to the decrease of some flavour compounds. The CSW and the membrane filtered wines (MFW) were assessed by means of their aroma and phenolic composition, as well as their sensory properties. The results showed that the general physicochemical parameters and most of the analysed phenolic compounds were not or slightly (up to 7.6%) affected by the TFMF process. Nevertheless, the treatment produced an important loss of some key aroma compounds: up to 43% of fatty acid and alcohol esters and up to 26% of higher alcohols. Most affected were aroma species with higher molecular masses and lower polarities. Sensory analysis confirmed the global decrease in wine aroma. TFMF treatment produced also an increase of 52% of the wine benzaldehyde content.

scholarly journals Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 148
Author(s):  
Rocío Escribano-Viana ◽  
Lucía González-Arenzana ◽  
Patrocinio Garijo ◽  
Rosa López ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Selection Process ◽  
Debaryomyces Hansenii ◽  
Aroma Compound ◽  
Wine Aroma ◽  
Candida Spp ◽  
Torulaspora Delbrueckii ◽  
Mixed Inoculum ◽  
Organoleptic Characteristics ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO2 resistance and presence of enzymatic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines.

scholarly journals Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

2019 ◽  
Vol 7 (6) ◽  
pp. 164 ◽  
Author(s):  
Inês Oliveira ◽  
Vicente Ferreira
Keyword(s):  
Isoamyl Alcohol ◽  
Ethyl Esters ◽  
Wine Aroma ◽  
Torulaspora Delbrueckii ◽  
Sequential Experiments ◽  
Sequential Inoculation ◽  
Aroma Precursors ◽  
Pichia Kluyveri ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with Saccharomyces cerevisiae (Sc) or with Pichia kluyveri (Pk), Torulaspora delbrueckii (Td) or Lachancea thermotolerans (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 °C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-Saccharomyces: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

scholarly journals Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 59
Author(s):  
Filomena L. Duarte ◽  
Ricardo Egipto ◽  
M. Margarida Baleiras-Couto
Keyword(s):  
Pilot Scale ◽  
White Wine ◽  
Physicochemical Analysis ◽  
Mixed Fermentation ◽  
Time Zero ◽  
Commercial Strain ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts.

scholarly journals Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

2020 ◽  
Vol 8 (10) ◽  
pp. 1552 ◽  
Author(s):  
Sae-Byuk Lee ◽  
Heui-Dong Park
Keyword(s):  
Carbon Sources ◽  
Wine Fermentation ◽  
Growth Media ◽  
Wine Aroma ◽  
Wine Quality ◽  
Hanseniaspora Uvarum ◽  
Odor Thresholds ◽  
Volatile Terpene ◽  
Saccharomyces Yeasts ◽  
Muscat Bailey A

The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from various Korean food materials, including nuruk, Sémillon grapes, persimmons, and Muscat Bailey A grapes, and their physiological, biochemical, and enzymatic properties were investigated and compared to the conventional wine fermentation strain, Saccharomyces cerevisiae W-3. Through API ZYM analysis, Wickerhamomyces anomalus JK04, Hanseniaspora vineae S7, Hanseniaspora uvarum S8, Candida railenensis S18, and Metschnikowia pulcherrima S36 were revealed to have β-glucosidase activity. Their activities were quantified by culturing in growth medium composed of different carbon sources: 2% glucose, 1% glucose + 1% cellobiose, and 2% cellobiose. W. anomalus JK04 and M. pulcherrima S36 showed the highest β-glucosidase activities in all growth media; thus, they were selected and utilized for MBA wine fermentation. MBA wines co-fermented with non-Saccharomyces yeasts (W. anomalus JK04 or M. pulcherrima S36) and S. cerevisiae W-3 showed significantly increased levels of linalool, citronellol, and geraniol compared to MBA wine fermented with S. cerevisiae W-3 (control). In a sensory evaluation, the flavor, taste, and overall preference scores of the co-fermented wines were higher than those for the control wine, suggesting that W. anomalus JK04 and M. pulcherrima S36 are favorable wine starters for improving Korean MBA wine quality.

Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour

2016 ◽  
Vol 22 (3) ◽  
pp. 376-383
Author(s):  
G. Nicolini ◽  
T. Román Villegas ◽  
L. Tonidandel ◽  
S. Moser ◽  
R. Larcher
Keyword(s):  
White Wine ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Fungicide Residues

scholarly journals Impacts of bottle storage on wine flavor and underlying chemistry

2017 ◽  
Author(s):  
◽  
Stephanie Grau
Keyword(s):  
Dissolved Oxygen ◽  
Red Wine ◽  
Accelerated Aging ◽  
Dimethyl Disulfide ◽  
Vacuum Treatment ◽  
White Wine ◽  
Significant Loss ◽  
Wine Aroma ◽  
Low Oxygen ◽  
Wine Flavor

Two studies were conducted to address quality degradation and chemical changes, first in wines resealed after opening and second, in wines stored under low oxygen conditions. In the first study, an assortment of strategies for resealing wines were evaluated. Resealing with a vacuum closure resulted in headspace and dissolved oxygen levels that were significantly less than all other closure types at the end of storage. Vacuum treatment had no deleterious impacts on white wine aroma, but resulted in significant decreases in several compounds in red wine. In white wine treatments which had significantly higher final dissolved oxygen than the controls, significant reductions in bound SO2 were observed after three days of storage, but no significant loss of free SO2 was apparent. In some red wine treatments exposed to similar headspace oxygen, significant loss of free SO2 occurred without changes in bound SO2. In the second study, a convenient accelerated aging assay was developed to characterize the potential for H2S to accumulate in wine during low oxygen bottle storage. Wine samples were incubated at 80[degrees]C for 1 hour, then H2S was measured using gas detection tubes. The assay was used to evaluate H2S emergence from hypothesized precursor compounds in three wines. Significant increases in H2S production after accelerated aging were found in at least one wine spiked with cysteine, sulfur dioxide, methyl thioacetate, dimethyl disulfide, and a model quinone-H2S adducts mixture, but not in wines with added glutathione.

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