| Title: | Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics |
| Author(s): | Blanco P; Miras-Avalos JM; Suarez V; Orriols I; |
| Address: | "Estacion de Viticultura e Enoloxia de Galicia, Ourense, Spain. pilar.blanco.camba@xunta.es" |
| ISSN/ISBN: | 1082-0132 (Print) 1082-0132 (Linking) |
| Abstract: | "The fermentative ability of five autochthonous Saccharomyces cerevisiae strains (XG1, XG2, XG3, XG4 and XG5) and their influence on the chemical composition and sensory properties of Treixadura wines were evaluated. The inoculated strains have successfully led and completed the fermentations. Wines obtained from different yeasts showed significant differences in total and volatile acidity. Regarding volatile compounds, significant differences among wines were found for acetates, ethyl esters, acetoin, 1-hexanol, and fatty acids. Wines from spontaneous fermentation and those made with yeasts XG3 and XG4 were clearly separated through principal component analysis. Chemical composition influenced sensory properties of wines, especially at the olfactory level. Different connotations of fruity notes predominated depending on the strain. The wine from strain XG4 was the most appreciated by panelists. Our results confirmed that autochthonous S. cerevisiae strains are useful tools in winemaking because they allow obtaining singular wines from a given variety" |
| Keywords: | "DNA, Fungal/analysis DNA, Mitochondrial/analysis *Fermentation Fruit/*microbiology Genotype Humans Hydrogen-Ion Concentration Saccharomyces cerevisiae/classification/genetics/*metabolism Smell Spain Species Specificity Taste Vitis/*microbiology Volatile O;" |
| Notes: | "MedlineBlanco, Pilar Miras-Avalos, Jose Manuel Suarez, Vanessa Orriols, Ignacio eng Comparative Study Research Support, Non-U.S. Gov't 2013/02/22 Food Sci Technol Int. 2013 Apr; 19(2):177-86. doi: 10.1177/1082013212442193. Epub 2013 Feb 20" |
