Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

Callejón, Raquel M.; Clavijo, A.; Ortigueira, P.; Troncoso, Ana M.; Paneque, Patricia; Morales, M.L.

doi:10.1016/j.aca.2009.09.040

Cited by 105 publications

(102 citation statements)

References 25 publications

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“…[41] Unlike 2-phenylethanol, which has a floral scent, and is a standard for judging the quality of Chinese rice wine, 3-methyl-1-butanol and 2-methyl-1-butanol in high concentrations possessed fusel-like doors, which need to be controlled. [42,43] However, moderate concentrations of higher alcohols contribute to the aromatic complexity of the wine. The contents of 2-phenylethanol, 3-methyl-1-butanol, and 2-methyl-1-butanol in WQW were all higher than that of HQW.…”

Section: Changes Of Major Volatile Compounds Of Hqw and Wqw During DImentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Section: Changes Of Major Volatile Compounds Of Hqw and Wqw During DImentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…O uso de tais leveduras, apresentando elevada capacidade fermentativa, tem se mostrado uma solução eficaz (SILVA; SILVA, 1987). A preferência por linhagens autóctones é outro ponto a ser considerado, visto que além de estarem mais adaptadas ao substrato e ao ambiente de vinificação, garantem a manutenção das características típicas dos vinhos de uma determinada região (LOPES et al, 2007;CALLEJON et al, 2010). Portanto, o presente trabalho teve por objetivo determinar o potencial das leveduras autóctones da região de Pinto Bandeira, Bento Gonçalves (RS) com relação à elaboração de vinhos, ressaltando a deficiência em formar H 2 S e uma expressiva velocidade de fermentação.…”

Section: Introductionunclassified

Avaliação de Leveduras Isoladas na Região de Pinto Bandeira, Bento Gonçalves (RS) com relação à Produção de H2S e Velocidade de Fermentação

Wlodarczyk¹,

Souza²,

Bonfim³

et al. 2013

BBR

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The H 2 S production by yeasts is a frequent problem during the winemaking process. Hydrogen sulfide is a gas that produces the characteristic smell of rotten eggs. Therefore, it is important to select Saccharomyces cerevisiae strains that do not liberate H 2 S during wine fermentation resulting in off-flavor in wine. The goal of this work was to evaluate the yeasts isolated from the cultivars Cabernet Franc, Tannat and Ancellotta from the Pinto Bandeira Region, Bento Gonçalves (RS) in relation to the evolution of H 2 S and their fermentation skill. Lead (II) acetate paper was used to detect the production of hydrogen sulfide by 120 yeast strains. The fermentation ability of these strains was measured by gravimetry. All yeast strains with strong fermentation capacity did not produce H 2 S, representing 13.3%. Only one of these strains produced H 2 S in relatively small quantities in two of the three test tubes. High H 2 S formation was found in 35.8% of strains. These strains were also characterized by low fermentation capacity. Only 16 strains have showed potential to elaborate wines without off-flavour provoked by H 2 S. RESUMOA produção de sulfeto de hidrogênio por leveduras é um problema frequente durante a elaboração de vinhos. O sulfeto de hidrogênio é um gás que produz o odor característico de ovos podres. Portanto, é importante selecionar linhagens de Saccharomyces cerevisiae que não liberem sulfeto de hidrogênio durante a fermentação, e assim não formar aromas indesejáveis. O objetivo deste trabalho foi avaliar as leveduras isoladas das cultivares Cabernet Franc, Tannat e Ancellotta da região de Pinto Bandeira, Bento Gonçalves (RS) em relação à formação de sulfeto de hidrogênio e capacidade de fermentação. Papel embebido em acetato de chumbo foi utilizado para detectar a produção de sulfeto de hidrogênio em 120 linhagens. A capacidade fermentativa foi medida por gravimetria. Todas as linhagens com alta taxa de fermentação não produziram sulfeto de hidrogênio, representando 13,3%. Apenas uma destas formou sulfeto de hidrogênio em pequena quantidade em dois dos três tubos. Alta produção de sulfeto de hidrogênio foi encontrada em 35,8% das linhagens isoladas. Estas também foram caracterizadas por baixa capacidade fermentativa. Somente 16 linhagens mostraram potencial para elaborar vinhos sem aromas desagradáveis provocados pelo H 2 S.Palavras-chave: Seleção de leveduras; H 2 S; fermentação. BBR -Biochemistry and Biotechnology Reports

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“…These aroma components consist of dozens of alcohols, organic acids, esters, carbonyl compounds, sulfur compounds, nitrogen compounds, lactones and volatile phenols. Several authors have demonstrated that many factors (e.g., grape amino acids composition, sugar content and pH of must, type of yeast, temperature and aeration during the alcoholic fermentation, and length of maceration) have remarkable effects on the concentration of aroma compounds in wines (Callejon et al, 2010;Perestrelo, Fernandes, Alburquerque, Marques, & Camara, 2006). Furthermore, cold prefermentative maceration yields young red wines with higher contents of acetates and other esters than conventional winemaking does (Alvarez, Aleixandre, Garcia, & Lizama, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón

López

Hernando³

et al. 2014

Food Chemistry

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The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

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Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

Cited by 105 publications

References 25 publications

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Avaliação de Leveduras Isoladas na Região de Pinto Bandeira, Bento Gonçalves (RS) com relação à Produção de H2S e Velocidade de Fermentação

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

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