Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Kontogiannatos, Dimitriοs; Troianou, Vicky; Dimopoulou, Maria; Hatzopoulos, Polydefkis; Kotseridis, Yorgos

doi:10.3390/beverages7020027

Cited by 3 publications

(1 citation statement)

References 74 publications

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“…As mentioned before, the strains used during winemaking are responsible for the presence or absence of some flavors and other non-volatile compounds related with desirable sensory perception. Interesting wild yeasts have been described as being able to release compounds and metabolites to improve the wine quality by various mechanisms such as the metabolism of the grape's sugar and nitrogen components, the enzymatic hydrolysis of grape aroma precursors, flavor, and, finally, by the yeast cell autolysis [3,16]. For instance, Torulaspora delbrueckii and M. pulcherrima are able to generate lower levels of volatile acidity than S. cerevisiae [3,17].…”

Section: Introductionmentioning

confidence: 99%

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production

Vázquez¹,

Mislata²,

Vendrell

et al. 2023

Foods

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The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding the risks of stuck or sluggish fermentations. In this study, autochthonous yeasts from Verdejo grape juice (Appellation of Origin Rueda) were selected, identified, and characterized to exploit the characteristics of the ‘terroir’. The fermentation capacity of seven strains was studied individually at the laboratory scale. The most suitable strains (Saccharomyces cerevisiae: Sacch 1, Sacch 2, Sacch 4, and Sacch 6) and Sacch 6 co-inoculated with Metschnikowia pulcherrima were characterized at the pilot scale. The fermentation kinetics, bioproduct release, volatile composition, and sensory profile of the wines were evaluated. Significant differences were found, especially in the aroma profile. In particular, Sacch 6 and Sacch 6 co-inoculated with M. pulcherrima produced higher amounts of ethyl esters and acetates and lower amounts of higher alcohols than the spontaneous AF. Wines inoculated with indigenous yeasts had higher sensory scores for fruit aromas and overall rating. The selection of indigenous yeasts improved the aroma of Verdejo wines and could contribute to determining the wine typicity of the wine region.

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Section: Introductionmentioning

confidence: 99%

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production

Vázquez¹,

Mislata²,

Vendrell

et al. 2023

Foods

View full text Add to dashboard Cite

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Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines

Marinaki

Sampsonidis²,

Lioupi³

et al. 2023

Talanta

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Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment

Miliordos,

Goulioti,

Lola

et al. 2024

Ciência Téc. Vitiv.

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Theoretical representation of wine is important for producers, with implications in a technical context. Understanding the correlation between wine characteristics and terroir involves emphasizing typicality and linking it to sensory interpretation. Within this research, the adaptable nature of the indigenous red grape variety ‘Agiorgtiko’, well-known for its role in producing PDO wines, was examined both chemically and sensorially. Wine PDOs are based on their place of origin and technical product specifications. A total of ten vineyards located in a dry region were carefully chosen to vinify their grapes at three distinct elevation tiers (low 300-600 m, medium 600-900 m, and high 900-1250 m) over two consecutive vintages (2019-2020). Classical oenological analyses were performed based on the International Organisation of Vine and Wine analytical methods. Phenolic content and color parameters were investigated by spectrophotometric methods and volatile compounds of the wine aroma, such as the esters, higher alcohols and acids, were analyzed by GC/MS. Descriptive sensory analysis was carried out by a trained panel for all produced wines. The findings revealed variations in volatile compounds among wines, that were primarily influenced by grape provenance, which in turn shaped unique compositional and sensory characteristics. Multivariate analysis of the analytes determined proved that vineyards located at the sub-zone with higher altitudes were clearly separated from the other two zones. Notably, the presence of some volatile compounds in wines was indeed impacted by grape origin. In essence, this research illustrated how the sensory attributes of ‘Agiorgitiko’ wines could be changed by diverse terroir elements within the designated Nemea wine region.

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Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Cited by 3 publications

References 74 publications

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production

Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines

Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment

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