Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine

Wang, Xiaodi; Chen, Jiawei; Ge, Xinna; Fu, Xiaofang; Dang, Chao; Wang, Jie; Liu, Yaqiong

doi:10.1016/j.fbio.2023.102952

Cited by 15 publications

(1 citation statement)

References 42 publications

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“…According to literature, saltiness contributes to the minerality described for wines from some terroirs (Huggett, 2006; Parr et al, 2016, 2018; Rodrigues et al, 2017). Moreover, authors are used to relate the saltiness and minerality to the influence of yeast (Parr et al, 2016; Puertas et al, 2018; Wang et al, 2023), which may be associated with the concentration of succinic acid synthesized during the fermentation process (Parr et al, 2016; Peynaud; Ribéreau‐Gayon et al, 2006). In fact, Goethe Clássica wines presented not only higher content of succinic acid, for both vintages (Table 2) but also higher intensity of saltiness in the sensory analysis (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory profile of nonconventional white wines from two different grape clones

Mazon‐Freitas,

Assumpção,

Arcari

et al. 2024

Journal of Sensory Studies

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The present study aimed to characterize chemical and sensorial composition of Goethe wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were made from Goethe Clássica grape and its spontaneous clone, Goethe Primo, grown in two different micro‐regions located in the GI territory (2022 and 2023 vintages). Samples were produced by microvinification process and evaluated for classic oenological parameters, antioxidant activity, total polyphenol, organic acids, and sensory descriptive analysis. The results demonstrated that Goethe Clássica wines presented highest browning index, total acidity, antioxidant activity, and total phenolic content in both consecutive vintages. Moreover, in both vintages, the major organic acid in all Goethe wines was malic acid. The wine sensory analysis allowed the accomplishment of the sensorial attributes and its intensities previously unknown in the literature. The overall data afford new insights related to the impact of grape's genetic differences on wine sensorial and chemical characteristics.Practical ApplicationsThis research supports evidence for the relationship between chemical and sensory properties of wine and the sensorial differences in wines due to grape clonal variation. Moreover, the present study detailed the chemical and sensory profiles of wines derived from two different Goethe grape clones, a variety considered nonconventional for winemakers. Overall, the results of this research might be beneficial not only for the producers who are exploring novel or less prevalent wine grape varieties but also to the beverage industry more comprehension through genetic differences influencing wine quality and sensory perceptions.

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