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Food Microbiol

Title:		Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Author(s):		Tronchoni J; Curiel JA; Saenz-Navajas MP; Morales P; Fuente-Blanco A; Fernandez-Zurbano P; Ferreira V; Gonzalez R;
Address:		"Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logrono, La Rioja, Spain. Electronic address: jordi.tronchoni@icvv.es. Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logrono, La Rioja, Spain. Electronic address: jantonio.curiel@icvv.es. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain. Electronic address: maria@saenz.info. Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logrono, La Rioja, Spain. Electronic address: pilar.morales@icvv.es. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain. Electronic address: arandlfb@unizar.es. Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logrono, La Rioja, Spain; Department of Chemistry, Universidad de La Rioja, Madre de Dios 51, 26006 Logrono, La Rioja, Spain. Electronic address: puri.fernandez@unirioja.es. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain. Electronic address: vferre@unizar.es. Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logrono, La Rioja, Spain. Electronic address: rgonzalez@icvv.es"
Journal Title:		Food Microbiol
Year:		2018
Volume:		20171021
Issue:
Page Number:		214 - 223
DOI:		10.1016/j.fm.2017.10.008
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"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"
Keywords:		Fermentation Fruit/chemistry/*microbiology Humans Odorants/analysis Pilot Projects Taste Vitis/chemistry/*microbiology Volatile Organic Compounds/chemistry/*metabolism Wine/analysis Yeasts/*metabolism Aerobic fermentation Non-Saccharomyces Reduced alcohol;
Notes:		"MedlineTronchoni, Jordi Curiel, Jose Antonio Saenz-Navajas, Maria Pilar Morales, Pilar de-la-Fuente-Blanco, Arancha Fernandez-Zurbano, Purificacion Ferreira, Vicente Gonzalez, Ramon eng England 2017/11/28 Food Microbiol. 2018 Apr; 70:214-223. doi: 10.1016/j.fm.2017.10.008. Epub 2017 Oct 21"