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Food Chem

Title:		Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
Author(s):		Morales ML; Fierro-Risco J; Rios-Reina R; Ubeda C; Paneque P;
Address:		"Area de Nutricion y Bromatologia, Dpto. Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ P, Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Electronic address: mlmorales@us.es. Dpto. Genetica. Facultad de Biologia, Universidad de Sevilla, Av. Reina Mercedes s/n, E-41012 Sevilla, Spain. Area de Nutricion y Bromatologia, Dpto. Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ P, Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Instituto de Ciencias Biomedicas, Facultad de Ciencias, Universidad Autonoma de Chile, C/ El Llano Subercaseaux 2801, Santiago, Chile. Area de Edafologia y Quimica Agricola, Dpto. Cristalografia, Mineralogia y Quimica Agricola, Facultad de Quimica, Universidad de Sevilla, C/P, Garcia Gonzalez n degrees 1, E-41012 Sevilla, Spain"
Journal Title:		Food Chem
Year:		2019
Volume:		20181009
Issue:
Page Number:		427 - 435
DOI:		10.1016/j.foodchem.2018.10.041
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this work was to evaluate how the use of mixed cultures of Saccharomyces cerevisiae and Lachancea thermotolerans indigenous yeast strains influences the volatile composition of wine. Multivariate curve resolution (MCR) method has been applied to data analysis. Five fermentation trials were carried out: three co-inoculated with L. thermotolerans:S. cerevisiae, at the ratio of 50:1, 20:1 and 5:1 respectively, and two with a pure culture of each strain. A must from sun-dried Pedro Ximenez grapes was employed. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS analysis. MCR provided 171 peaks. Results in co-inoculation fermentations revealed that the majority compounds obtained in each case followed the same trend as that observed for the pure culture of the strain that was present in a higher proportion. Finally, 50:1 and 20:1 seemed to be the best proportions to obtain a wine with a quality volatile profile"
Keywords:		Bioreactors Gas Chromatography-Mass Spectrometry Principal Component Analysis Saccharomyces cerevisiae/*physiology Saccharomycetales/*physiology Sugars/*metabolism Volatile Organic Compounds/analysis Wine/analysis Co-inoculation Indigenous yeast Multivari;
Notes:		"MedlineMorales, M L Fierro-Risco, J Rios-Reina, R Ubeda, C Paneque, P eng England 2018/11/10 Food Chem. 2019 Mar 15; 276:427-435. doi: 10.1016/j.foodchem.2018.10.041. Epub 2018 Oct 9"