| Title: | Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rose Wines |
| Author(s): | Munoz-Redondo JM; Puertas B; Cantos-Villar E; Jimenez-Hierro MJ; Carbu M; Garrido C; Ruiz-Moreno MJ; Moreno-Rojas JM; |
| Address: | "Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda. Menendez Pidal, s/n., 14004 Cordoba, Spain. Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Ctra. Canada de la Loba (CA 3101) PK3.1, 11471 Jerez de la Frontera, Cadiz, Spain. Microbiology Laboratory, Department of Biomedicine, Biotechnology and Heald Public, Faculty of Marine and Environmental Sciences, University of Cadiz, 11510 Puerto Real, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enological potential. In this study, we evaluated the impact of sequential inoculation with the commercial non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chemical and sensory profile of rose wines. Sequential inoculation with T. delbrueckii produced wines with an overall reduction in esters, mainly explained by the lower concentrations of ethyl esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and ethyl esters of branched acids. Zinc, ethyl isobutyrate, and ethyl dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with M. pulcherrima resulted in rose wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with S. cerevisiae, the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with isobutyl hexanoate and isoamyl butyrate being selected as potential markers" |
| Keywords: | Ethanol/analysis/metabolism Fermentation Flavoring Agents/analysis/metabolism Food Microbiology/*methods Fruit/chemistry/metabolism/microbiology Humans Metschnikowia/metabolism Saccharomyces cerevisiae/*metabolism Taste Torulaspora/*metabolism Vitis/chemi; |
| Notes: | "MedlineMunoz-Redondo, Jose Manuel Puertas, Belen Cantos-Villar, Emma Jimenez-Hierro, Maria Jesus Carbu, Maria Garrido, Carlos Ruiz-Moreno, Maria Jose Moreno-Rojas, Jose Manuel eng Evaluation Study 2021/01/29 J Agric Food Chem. 2021 Feb 10; 69(5):1598-1609. doi: 10.1021/acs.jafc.0c06970. Epub 2021 Jan 28" |
