Influence of Native S. cerevisiae Strains on the Final Characteristics of "Pago" Garnacha Wines from East Spain

被引：3
|
作者：
Berbegal, Carmen [1 ,2 ]
Polo, Lucia [1 ]
Lizama, Victoria [3 ,4 ]
Alvarez, Inmaculada [3 ,4 ]
Ferrer, Sergi [1 ,2 ]
Pardo, Isabel [1 ,2 ]
Garcia-Esparza, M. Jose [3 ,4 ]
机构：
[1] Inst Univ Biotecnol & Biomed BIOTECMED, ENOLAB, C Dr Moliner 50, Burjassot 46100, Spain
[2] Univ Valencia, Dept Microbiol & Ecol, C Dr Moliner 50, Burjassot 46100, Spain
[3] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Camino Vera S-N, Valencia 46022, Spain
[4] Univ Politecn Valencia, Dept Tecnol Alimentos, Camino Vera S-N, Valencia 46022, Spain
来源：
BEVERAGES | 2023年 / 9卷 / 01期
关键词：
Saccharomyces cerevisiae; volatile compounds; colour parameters; yeast characterisation; VITIS-VINIFERA L; SACCHAROMYCES-CEREVISIAE; YEAST-STRAIN; RED WINES; VOLATILE COMPOUNDS; AROMA COMPOUNDS; ALCOHOLIC FERMENTATION; PHENOLIC COMPOSITION; PIGMENT COMPOSITION; VARIETAL AROMA;
D O I：
10.3390/beverages9010017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes' musts from a "Pago" winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine's aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.
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页数：26
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