Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

Antoce, Arina Oana; Cojocaru, George Adrian

doi:10.3390/fermentation7040223

Cited by 4 publications

(1 citation statement)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…and they found out that the grapes had high sugar content at harvest. The wines produced by fermentation with the selected yeasts had more than 15% v/v alcohol concentration, which is unusual for the Feteasca regala variety (Antoce & Cojocaru, 2021). In addition, for the F4A-ET variants in both CS and FR, it was observed that the results for the FR wine are specific for a more balanced wine in terms of acidity and of alcohol concentration in comparison with the CS wine sample obtained with the same yeast biomass.…”

Section: Resultsmentioning

confidence: 86%

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

BARBULESCU,

TEODORESCU,

DUMITRACHE

et al. 2023

AGROLIFE

View full text Add to dashboard Cite

Consumers are increasingly demanding traditional beverages such as wines that are obtained through innovative technologies and that use indigenous yeasts to preserve the concept of `terroir`. The paper presents the study performed for the exploitation the microbial diversity in the Pietroasa wine region in Romania and to obtain autochthones yeasts biomass. Yeasts were isolated from grapes and must from Feteasca regala FR) and Cabernet Sauvignon (CS) varieties cultivated at the Pietroasa Viticulture and Vinification Research and Development Station. Five yeast isolates were selected and identified by the MALDI-TOF, these belonging to the S. cerevisiae and non-Saccharomyces genera. By using these yeast isolates, active dry biomass was obtained through fermentation on a substrate based on sterilised diluted must (from the Feteasca regala and Cabernet Sauvignon varieties), synthetic sterilised media, followed by freeze-drying. Subsequently, the active dry biomass was used to obtain wines, using two types of nutrients: ET (Energyvin Thiols) and NO (Nutristart® ORG). All studied yeast isolates showed a promising potential for obtaining white wine from Feteasca regala grapes and rosé wine from the Cabernet Sauvignon grapes variety.

show abstract

Section: Resultsmentioning

confidence: 86%

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

BARBULESCU,

TEODORESCU,

DUMITRACHE

et al. 2023

AGROLIFE

View full text Add to dashboard Cite

show abstract

Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages

Moisescu

Antoce

2022

Beverages

View full text Add to dashboard Cite

The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried fruits rather than fresh. To harness this valuable fruit, other derived products should also be considered. For instance, the production of alcoholic beverages fermented from figs comes in response to the interest of producers to capitalize on these fruits in other ways than as fresh or dried fruit or jam. The present research focuses on the possibility of obtaining marketable fermented beverages made from three fig varieties cultivated in southwestern Romania. The aim of the study was to provide an optimized technological process for the production of alcoholic beverages fermented from fresh figs and to assess their quality and acceptability. The products were obtained in triplicate from each fig variety and their quality was assessed by determining their main chemical parameters, as well as their sensory properties. This research provided valuable information regarding the technological process to be applied for fig fermented beverages, processes which can still be further refined to better meet the consumer demand.

show abstract

Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

2023

View full text Add to dashboard Cite

Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for the production of naturally sweet wines. Addition of octanoic acid, decanoic acid or their combinations is able to stop the alcoholic fermentation, reducing at the same time the doses of sulphur dioxide addition needed for the same goal in the classical technologies. Doses in the range of 10–30 mg L−1 of these acids were used, and their effect on the aroma profile of the sweet wines obtained was evaluated by using a chromatographic electronic nose with two columns. Based on the chromatographic peaks, which are considered the sensors of this e-nose, differentiation of the wines treated with octanoic or decanoic acids is easily achieved. The acid doses, the type of acid and also the yeast used for fermentations have all detectable influences on the volatile profiles of the wines. Discriminant factor analysis was applied on the e-nose data to separate the wines obtained with different treatments. Several differences in the content of the volatile compounds were identified and discussed in view of their sensory influences and the impact of treatment and yeast, respectively. Special attention was given to the formation of ethyl octanoate and ethyl decanoate which, at acid additions over 10 mg L−1, are formed in quantities which have a detectable influence on the aromatic profile. Ethyl octanoate and decanoate are produced in direct relation to the dose of the corresponding acids, but the yeast named ST leads to higher amounts of ethyl decanoate while the one named ERSA leads to higher amounts of ethyl octanoate. In accordance with the e-nose results, the aromatic profile obtained by stopping the fermentation with decanoic acid and using the ERSA yeast is more complex, the wines thus produced preserving more of the varietal and fermentation aroma. This research will be continued at an industrial scale.

show abstract

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

Cited by 4 publications

References 46 publications

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages

Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

Contact Info

Product

Resources

About