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J Sci Food Agric

Title:		Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines
Author(s):		Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL;
Address:		"Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark. Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Hojbakkegard Alle 13, Tastrup, Denmark"
Journal Title:		J Sci Food Agric
Year:		2017
Volume:		20170213
Issue:		11
Page Number:		3594 - 3602
DOI:		10.1002/jsfa.8218
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rose wines. RESULTS: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION: Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. (c) 2017 Society of Chemical Industry"
Keywords:		Adult Denmark Female Fermentation Flavoring Agents/*chemistry/metabolism Hanseniaspora/growth & development/*metabolism Humans Male Metschnikowia/growth & development/*metabolism Saccharomyces cerevisiae/growth & development/*metabolism Taste Vitis/*chemi;
Notes:		"MedlineLiu, Jing Arneborg, Nils Toldam-Andersen, Torben B Petersen, Mikael A Bredie, Wender Lp eng England 2017/01/18 J Sci Food Agric. 2017 Aug; 97(11):3594-3602. doi: 10.1002/jsfa.8218. Epub 2017 Feb 13"