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Food Chem

Title:		The influence of yeast on chemical composition and sensory properties of dry white wines
Author(s):		Puertas B; Jimenez-Hierro MJ; Cantos-Villar E; Marrufo-Curtido A; Carbu M; Cuevas FJ; Moreno-Rojas JM; Gonzalez-Rodriguez VE; Cantoral JM; Ruiz-Moreno MJ;
Address:		"Instituto de Investigacion y Formacion Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejeria de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucia. Ctra. Trebujena, Km 2.1, 11471 Jerez de la Frontera, Spain. Laboratorio de Microbiologia, CASEM, Departamento de Biomedicina, Biotecnologia y Salud Publica, Universidad de Cadiz, Poligono del Rio San Pedro s/n, 11510 Puerto Real (Cadiz), Spain. Instituto de Investigacion y Formacion Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Consejeria de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucia. Avd. Menendez Pidal, 14004 Cordoba, Spain. Instituto de Investigacion y Formacion Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Consejeria de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucia. Avd. Menendez Pidal, 14004 Cordoba, Spain. Electronic address: mariaj.ruiz.moreno@juntadeandalucia.es"
Journal Title:		Food Chem
Year:		2018
Volume:		20180104
Issue:
Page Number:		227 - 235
DOI:		10.1016/j.foodchem.2018.01.039
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study evaluates the impact on two varietal white wines from 'Chardonnay' and 'Verdejo' cultivars of different fermentative strategies: inoculation with Saccharomyces cerevisiae yeast (CT), sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) (SI), and spontaneous fermentation (SP). The wines' chemical composition was characterized by oenological parameters, organic acids, metals, major volatile compounds, ester compounds and sensory analyses. The fermentative strategy (CT, SI and SP) was found to be a key factor for assessing different styles of white wines. SI wines showed enhanced 'mature fruit' nuances and a chemical profile characterized by higher content of ethyl propanoate, ethyl isobutyrate and ethyl dihydrocinnamate. Meanwhile, the SP wines presented enhanced 'stone fruit' nuances possible related to the higher contents of 2-phenyl acetate and isobutyl acetate. After a chemometric approach the above esters were identified as the markers of each fermentative strategy, independently of the variety"
Keywords:		"Acetates/analysis Esters/analysis Fermentation Flavoring Agents/analysis Phenols/analysis Saccharomyces cerevisiae/*metabolism *Sensation Torulaspora/metabolism Volatile Organic Compounds/analysis Wine/*analysis Yeast, Dried/metabolism Esters Sensory anal;"
Notes:		"MedlinePuertas, B Jimenez-Hierro, M J Cantos-Villar, E Marrufo-Curtido, A Carbu, M Cuevas, F J Moreno-Rojas, J M Gonzalez-Rodriguez, V E Cantoral, J M Ruiz-Moreno, M J eng England 2018/03/06 Food Chem. 2018 Jul 1; 253:227-235. doi: 10.1016/j.foodchem.2018.01.039. Epub 2018 Jan 4"