Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

Barrio-Galán, Rubén Del; Medel-Marabolí, Marcela; Peña‐Neira, Álvaro

doi:10.1007/s00217-015-2612-x

Cited by 13 publications

(4 citation statements)

References 35 publications

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“…During stress situations, including the presence of other microorganisms, significant modifications of protein synthesis are established, inducing an increase in protein production that may be subjected to hydrolysis releasing peptides ( Pereira et al, 2021 ). In addition, the S4 strain has been described as undergoing early autolysis, inducing the release of nitrogenous compounds including peptides ( del Barrio-Galán et al, 2016 ). Also, it is possible that this autolysis is stimulated by the presence of another strain.…”

Section: Resultsmentioning

confidence: 99%

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Bordet

Romanet²,

Bahut³

et al. 2023

Front. Microbiol.

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Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardonnay wine. Coculture makes it possible to obtain completely new aromatic expressions that do not exist in the original pure cultures attributed to yeast interactions. Esters, fatty acids and phenol families were identified as affected. The sensory profiles and metabolome of the cocultures, corresponding pure cultures and associated wine blends from both pure cultures were found to be different. The coculture did not turn out to be the addition of the two pure culture wines, indicating the impact of interaction. High resolution mass spectrometry revealed thousands of cocultures biomarkers. The metabolic pathways involved in these wine composition changes were highlighted, most of them belonging to nitrogen metabolism.

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Section: Resultsmentioning

confidence: 99%

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Bordet

Romanet²,

Bahut³

et al. 2023

Front. Microbiol.

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“…The MQ3 strain induced a lower pH value and volatile acidity, which is beneficial toward enhancing the microbial stability and ensured wine quality (Lachowicz et al 2017, Duan et al 2018). Several studies have shown that yeasts have variable ability to adapt the wine biotope and to release β ‐ glycosidase leading to significant changes in the physicochemical indexes (Rodriguez‐Nogales et al 2012, Barrio‐Galán et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Influence ofSaccharomyces cerevisiaeautochthonousMQ3strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

Zhu

Yang

Mao

et al. 2021

Aust J Grape and Wine Res

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Background and Aims: Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three commercial S. cerevisiae strains. Methods and Results: The evolution of terpenes during alcoholic fermentation was followed with ultrasound-assisted liquid-liquid extraction combined with GC. The physicochemical parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, α-terpineol, farnesol, geraniol, nerol and citronellol, varied during alcoholic fermentation. The MQ3 strain induced greater accumulation of terpenes with increased concentration of α-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce β-D-glucosidase compared to that of the other three strains. With the exception of α-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and β-D-glucosidase activity as shown by Pearson's correlation analysis. Wine produced with the MQ3 strain was characterised by a distinctive complex flavour with enhanced floral and fruity aromas. Conclusions: The autochthonous MQ3 strain had a positive effect on the varietal aroma and sensory quality of the wines. Significance of the Study: Due to its aroma enhancing ability, the MQ3 strain could be applied to produce quality Chardonnay wine with terroir typicality.

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“…Therefore, they could be useful in order to improve the roundness and softness in the mouth, especially in young wines that are more astringent (Del Barrio-Galán et al, 2012). It has also been reported that supplementation with commercial inactive yeasts in grape juice during winemaking and oak aging can significantly decrease the proanthocyanidin content of red wines coinciding with a decrease in high molecular weight mannoproteins (Del Barrio-Galán et al, 2016). This suggests that the co-aggregates mannoprotein-tannin precipitate during treatment (González-Royo et al, 2017).…”

Section: Maceration and Fermentationmentioning

confidence: 99%

Oenological perspective of red wine astringency

et al. 2017

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AbstractRed wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency. Along the years the major mechanism proposed to astringency perception is the interaction and precipitation of salivary proteins (in particular proline-rich proteins) by red wine polyphenols, namely tannins. Furthermore, it is also known that this interaction is affected by other red wine compounds such as carbohydrates.The polyphenolic composition of red wine could be modified by modulation of the several oenological steps. Hence, the modulation of oenological steps could allow modulation of astringency and/or astringency sub-qualities. Crucial oenological steps include ripening, maceration and fermentation stabilization (fining), filtration and aging. Along this review, the influence of these oenological processes in wine polyphenolic composition is systematically revised converging in how it affects astringency from an oenological perspective.

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Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

Cited by 13 publications

References 35 publications

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Influence ofSaccharomyces cerevisiaeautochthonousMQ3strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

Oenological perspective of red wine astringency

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