« Previous AbstractDetermination of the mandibular gland secretion of Polyergus rufescens queens by solid-phase microextraction and gas chromatography/mass spectrometry    Next AbstractIntegration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens) »

FEMS Yeast Res

Title:		Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines
Author(s):		Castrillo D; Rabunal E; Neira N; Blanco P;
Address:		"Estacion de Viticultura e Enoloxia de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n, 32428 Leiro, Ourense, Spain"
Journal Title:		FEMS Yeast Res
Year:		2019
Volume:		19
Issue:		7
Page Number:		-
DOI:		10.1093/femsyr/foz065
ISSN/ISBN:		1567-1364 (Electronic) 1567-1356 (Linking)
Abstract:		"The effects of climate change on wine include high-alcohol content, low acidity and aroma imbalance. The potential of several non-Saccharomyces wine yeasts to mitigate these effects was evaluated by sequential fermentation of Treixadura grape must. Fermentations with only Saccharomyces cerevisiae ScXG3 and a spontaneous process were used as control assays. All yeast strains were obtained from the yeast collection of Estacion de Viticultura e Enoloxia de Galicia (EVEGA), Galicia, Spain. Fermentation kinetics as well as yeast dynamics and implantation ability varied depending on inoculated yeasts. In addition, the results showed significant differences in the chemical composition of wine. Starmerella bacillaris 474 reduced the alcohol content (1.1% vol) and increased the total acidity (1.2 g L-1) and glycerol of wines. Fermentation with Lachancea thermotolerans Lt93 and Torulaspora delbrueckii Td315 also decreased the alcohol content, although to a lesser extent (0.3% and 0.7% vol, respectively); however, their effect on wine acidity was less significant. The wines also differed in their concentration of volatile compounds and sensory characteristics. Thus, wines made with Metschnikowia fructicola Mf278 and S. cerevisiae ScXG3 had higher content of esters, acetates and some acids than other wines, and were most appreciated by tasters due to their fruity character and overall impression"
Keywords:		Acetates/analysis *Climate Change Esters/analysis Ethanol/analysis *Fermentation Glycerol/metabolism Humans Industrial Microbiology Odorants/analysis Saccharomyces cerevisiae Smell Taste Vitis/microbiology Volatile Organic Compounds/analysis Wine/*analysi;
Notes:		"MedlineCastrillo, David Rabunal, Eva Neira, Noemi Blanco, Pilar eng Research Support, Non-U.S. Gov't England 2019/10/05 FEMS Yeast Res. 2019 Nov 1; 19(7):foz065. doi: 10.1093/femsyr/foz065"