Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics

被引：21

作者：

Blanco, Pilar ^{[1
]}

Manuel Miras-Avalos, Jose ^{[1
]}

Suarez, Vanessa ^{[1
]}

Orriols, Ignacio ^{[1
]}

机构：

[1] Estn Viticultura & Enoloxia Galicia EVEGA, Leiro, Ourense, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2013年 / 19卷 / 02期

关键词：

Treixadura wines; autochthonous yeast strains; volatile compounds; sensory analysis; YEAST POPULATIONS; FLAVOR COMPOUNDS; WHITE WINES; VOLATILE; QUANTIFICATION; COMPONENTS; SELECTION; CULTURE;

D O I：

10.1177/1082013212442193

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：177 / 186

页数：10

共 30 条

[1]

[Anonymous], 2012, Molecular Cloning: A Laboratory Manual

[2] Identification and quantification of impact odorants of aged red wines from Rioja.: GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions [J].

Aznar, M ;

López, R ;

Cacho, JF ;

Ferreira, V .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (06) :2924-2929

[3] Bacterial spoilage of wine and approaches to minimize it [J].

Bartowsky, E. J. .

LETTERS IN APPLIED MICROBIOLOGY, 2009, 48 (02) :149-156

[4] Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain) [J].

Blanco, P. ;

Ramilo, A. ;

Cerdeira, M. ;

Orriols, I. .

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2006, 89 (3-4) :351-357

[5] Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations [J].

Blanco, P. ;

Orriols, I. ;

Losada, A. .

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2011, 38 (01) :235-239

[6] Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura [J].

Cortes, S. ;

Blanco, P. .

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2011, 27 (04) :925-932

[7]

Dubourdieu D, 2006, AM J ENOL VITICULT, V57, P81

[8] Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines [J].

Egli, CM ;

Edinger, WD ;

Mitrakul, CM ;

Henick-Kling, T .

JOURNAL OF APPLIED MICROBIOLOGY, 1998, 85 (05) :779-789

[9]

Epifanio SI, 1999, AM J ENOL VITICULT, V50, P219

[10] Volatile components of Loureira, Dona Branca, and Treixadura wines [J].

Falqué, E ;

Fernández, E ;

Dubourdieu, D .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (03) :538-543

← 1 2 3 →