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Int J Food Microbiol

Title:		Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition
Author(s):		Lopez de Lerma N; Peinado RA;
Address:		"Department of Agricultural Chemistry, University of Cordoba, Campus Rabanales, Building C3, 14014 Cordoba, Spain"
Journal Title:		Int J Food Microbiol
Year:		2011
Volume:		20101215
Issue:		1
Page Number:		342 - 348
DOI:		10.1016/j.ijfoodmicro.2010.12.004
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"The must from Tempranillo dried grapes was divided into four batches to produce sweet wine. The first one was fortified with ethanol up to 12% (v/v) to avoid fermentation (traditional way). Other two batches were partially fermented with two osmoethanol tolerant Saccharomyces cerevisiae strains (X4 and X5). The last one was fermented with native yeast by spontaneous fermentation. Wines fermented partially with the strains X4 and X5 show high volatile acidity values (above 2g/L expressed as acetic acid), and a glycerol concentration around 20 g/L. Both strains also produce high amount of carboxylic acids and therefore the wines show a high ethyl ester concentration. Aromatic series were obtained for all the wines by grouping aroma compounds according to their odor descriptors. The series of the fermented wines with higher values in relation with the control wine were fruity, sweet and fatty, emphasizing the fruity series in the samples fermented with the X4 and X5 strains. The sensorial analysis of the wine samples by a tasting panel put in evidence that the musts fermented with the osmoethanol tolerant yeasts were better valued than the rest of the wine samples. The must fermented with the X4 strain obtained the maximum score in terms of aroma and flavour. So, the use of these osmoethanol tolerant S. cerevisiae strains could be a suitable alternative to produce sweet wines from must with high sugar concentration. The wines obtained this way are chemically and organoleptically more complex than those elaborated traditionally"
Keywords:		Acetic Acid/analysis Carbohydrates/analysis Carboxylic Acids/analysis Esters/analysis Ethanol *Fermentation *Food Microbiology Glycerol/analysis Humans Odorants/analysis Saccharomyces cerevisiae/*growth & development Vitis/microbiology Volatile Organic Co;
Notes:		"MedlineLopez de Lerma, N Peinado, R A eng Research Support, Non-U.S. Gov't Netherlands 2011/01/11 Int J Food Microbiol. 2011 Jan 31; 145(1):342-8. doi: 10.1016/j.ijfoodmicro.2010.12.004. Epub 2010 Dec 15"