Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape composition and winemaking conditions (temperature, pH levels, oxygen, and carbon dioxide concentration). Therefore, this article studied the influence of different fermentation conditions (200 hL tanks vs. 50 L glass demijohns) and various yeasts on the evolution of the main organic acids during alcoholic fermentation of “Aligoté” wines. The fermentation lasted 22 days and samples were collected daily. Laboratory analyses were quantified according to the International Organization of Vine and Wine recommendations. High-performance liquid chromatography for the identification and quantification of organic acids was used. The data showed the important effect of winemaking conditions on sugar consumption, density or acidity values, and sensory characteristics. Significant differences in organic acid concentrations (especially for tartaric acid) were obtained for all variants, depending on the fermentation conditions, inoculated yeast and the sampling moment. The quantities of most of the identified organic acids were generally significantly increased when glass vessels were used, compared to those fermented in tanks. Most organic acids concentrations were favored by lower pH and showed higher values at lower temperatures.

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“…Previous studies [26][27][28] showed similar results on sparkling wines and are in accordance with other literature data [29].…”

Section: Physicochemical Characteristics Of Winessupporting

confidence: 92%

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

Scutarașu¹,

Teliban²,

Zamfir

et al. 2021

Foods

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“…Sonication together with low pressure and temperature can be a method of pasteurising the juice. By pasteurization treatment, the colour of the juice is significantly affected, while heat, generates an important loss of volatile compounds [167]. This alternative pasteurization method consists of the application of high-intensity ultrasound (20-100 kHz and 10-1000 W/cm 2 ).…”

Section: Ultrasound Treatmentsmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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“…A recent paper by Cotea, Focea, Luchian, Colibaba, Scutaras , u, Marius, Zamfir and Popîrdă [6] showed that, despite the limited influence of five different commercial yeast strains on many physico-chemical parameters of sparkling wines, the impact on wine volatile compounds was statistically significant. By quantifying 20 volatile compounds and carrying out sensory analysis of the wines, the authors showed that some strains confer more floral odor notes, particularly elderflowers, while others, fruitier notes, e.g., green banana.…”

Section: Compoundmentioning

confidence: 99%

“…Wine aroma is strongly influenced by the yeast strain that conducts the fermentation [1][2][3][4]. Each strain has its own characteristics, different from those of the other strains, capable of influencing the gustatory and aromatic balance of the wine [5][6][7][8][9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

“…A recent research by Cotea, Focea, Luchian, Colibaba, Scutaras , u, Marius, Zamfir and Popîrdă [6] investigated the impact of five yeast strains on the quality parameters of sparkling wines from Muscat Ottonel. The authors showed that despite the limited influence of different commercial strains on many physicochemical parameters, the impact on wine volatile compounds was significant.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

Caporaso

Moio

2021

Applied Sciences

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The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.

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Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Cited by 16 publications

References 50 publications

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

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