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J Appl Microbiol

Title:		Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures
Author(s):		Gamero A; Tronchoni J; Querol A; Belloch C;
Address:		"Departamento de Biotecnologia, Instituto de Agroquimica y Tecnologia de los Alimentos (IATA, CSIC), Burjassot, Valencia, Spain"
Journal Title:		J Appl Microbiol
Year:		2013
Volume:		20130201
Issue:		5
Page Number:		1405 - 1414
DOI:		10.1111/jam.12126
ISSN/ISBN:		1365-2672 (Electronic) 1364-5072 (Linking)
Abstract:		"AIM: Among the most important factors influencing wine quality are yeast strains and fermentation temperature. Fermentation at low temperature is presently used in winemaking to improve both aroma formation and retention. In this study, we have analysed the oenological characteristics of Tempranillo wines produced at 12 and 28 degrees C by different Saccharomyces species and hybrids. METHODS AND RESULTS: Low temperature had a strong influence on yeasts fermentation kinetics, increasing fermentation times to more than 2 weeks. In some strains, glycerol production seemed to be positively influenced by low fermentation temperature. Analysis of the aroma composition of wines produced by different Saccharomyces species and hybrids revealed large differences depending on fermentation temperature. CONCLUSIONS: Higher alcohols production seemed to be dependent on the strain. Production of acetate esters seemed to be favoured at 28 degrees C, whereas production of ethyl esters was apparently preferred at low fermentation temperatures. The best aroma producers at 28 degrees C were Saccharomyces cerevisiae strains, whereas Saccharomyces uvarum and some hybrids excelled at 12 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results suggest that fermentation temperature and yeast species are of crucial importance for production of metabolites influencing wine aroma"
Keywords:		Acetaldehyde/metabolism Acetic Acid/metabolism Alcohols/metabolism Animals Chimera/metabolism Esters/metabolism *Fermentation Glycerol/metabolism *Odorants Saccharomyces/*metabolism *Temperature Volatile Organic Compounds/*metabolism Wine/*microbiology;
Notes:		"MedlineGamero, A Tronchoni, J Querol, A Belloch, C eng Research Support, Non-U.S. Gov't England 2013/01/09 J Appl Microbiol. 2013 May; 114(5):1405-14. doi: 10.1111/jam.12126. Epub 2013 Feb 1"