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J Sci Food Agric

Title:		Fermentative aroma compounds and sensory profiles of Godello and Albarino wines as influenced by Saccharomyces cerevisiae yeast strains
Author(s):		Blanco P; Miras-Avalos JM; Pereira E; Orriols I;
Address:		"Estacion de Viticultura e Enoloxia de Galicia (EVEGA), Ponte San Clodio s/n, 32427, Leiro, Ourense, Spain"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20130416
Issue:		11
Page Number:		2849 - 2857
DOI:		10.1002/jsfa.6122
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Yeasts responsible for fermentation have an important repercussion on wine quality. This study presents the influence of two autochthonous strains of Saccharomyces cerevisiae (XG1 and XG3), a commercial yeast (QA23) and spontaneous fermentation on the chemical and sensory properties of wines from Godello and Albarino. RESULTS: All the yeasts showed normal fermentative kinetics and were able to lead fermentations; therefore, they were responsible for wine chemical and sensory characteristics. Significant differences were found at the chemical level depending on yeast strain and variety. Albarino wines from XG1 and XG3 presented low total acidity and glycerol content. Godello wines from QA23 had higher total acidity but lower alcohol content than those from XG1, XG3 and spontaneous fermentation. QA23 wines presented a greater amount of higher alcohols and 2-phenylethanol for both grapevine cultivars, whereas XG3 and spontaneous fermentations yielded wines with a higher concentration of esters, mainly ethyl lactate, and fatty acids. These differences were detected at the sensory level; thus, Albarino made with XG3 and Godello from spontaneous fermentation were the most appreciated wines. CONCLUSION: XG3, an autochthonous strain of S. cerevisiae, constitutes a useful tool to elaborate wines with singular characteristics"
Keywords:		Fermentation Humans Saccharomyces cerevisiae/classification/*metabolism *Sensation Volatile Organic Compounds/*chemistry Wine/*standards chemical composition sensory analysis white wine yeast strain;
Notes:		"MedlineBlanco, Pilar Miras-Avalos, Jose Manuel Pereira, Esteban Orriols, Ignacio eng Research Support, Non-U.S. Gov't England 2013/03/09 J Sci Food Agric. 2013 Aug 30; 93(11):2849-57. doi: 10.1002/jsfa.6122. Epub 2013 Apr 16"