Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Abstract

Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

“…This result was also reported by several authors such as López de Lerma et al (2018) [55] in cava wines that use yeast strains in free forms, bio-immobilized or immobilized with alginate. In particular, the main compounds detected were ethyl butanoate, ethyl hexanoate, and ethyl octanoate [55].…”

“…This compound confers sour and apple aroma [50]. This result was also reported by several authors such as López de Lerma et al (2018) [55] in cava wines that use yeast strains in free forms, bio-immobilized or immobilized with alginate. In particular, the main compounds detected were ethyl butanoate, ethyl hexanoate, and ethyl octanoate In this study, the behavior of each strain in terms of CO 2 overpressure was not affected, except for hexyl acetate and phenylethyl acetate, whose amount was greater in the CO 2 overpressure condition.…”

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

“…The extraction of minor aroma compounds was carried out in accordance with Lopez de Lerma et al [15]. A stir bar (0.5 mm thickness; 10 mm length; Gerstel GmbH, Mülheim an der Ruhr, Germany) coated with PDMS was used.…”

“…The mass detector was used at 1850 V in the scan mode, and the studied mass range spanned values from 39 to 300 m/z (represents mass divided by change number and the horizontal axis in a mass spectrum). The operation conditions for GC and MSD (mass selective detector) were detailed by Lopez de Lerma et al [15].…”

New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry

“…Compared to Ca-alginate beads, which are the most commonly used yeast immobilization carrier method for sparkling wine, the use of biocapsules completed riddling in 2 min and produced sparkling wines that were lower calcium ion content and enologically improved (López de Lerma et al 2018;Puig-Pujol et al 2013). The use of biocapsules have also been suggested for effective multi-starter fermentation by utilizing non-Saccharomyces/Saccharomyces yeast strains sequentially to avoid stuck fermentations and make wines that have improved complexity and quality (Moreno-García et al 2018a).…”