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Abstract
Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and non-wine strains of S. cerevisiae, S. eubayanus, S. kudriavzevii, and S. uvarum species in young and bottle-aged Tempranillo wines as well as evaluate their fermentation capacity and the yield on ethanol, glycerol, and organic acids, [ver mas...]
dc.contributor.authorPerez, Maria Dolores
dc.contributor.authorDenat, Marie
dc.contributor.authorHeras, José María
dc.contributor.authorGuillamón, José Manuel
dc.contributor.authorFerreira, Vicente
dc.contributor.authorQuerol, Amparo
dc.date.accessioned2022-02-22T16:21:37Z
dc.date.available2022-02-22T16:21:37Z
dc.date.issued2022-03
dc.identifier.issn0168-1605
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2022.109554
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11244
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0168160522000253
dc.description.abstractInterest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and non-wine strains of S. cerevisiae, S. eubayanus, S. kudriavzevii, and S. uvarum species in young and bottle-aged Tempranillo wines as well as evaluate their fermentation capacity and the yield on ethanol, glycerol, and organic acids, that can contribute to diminishing the effects of climate change on wines. S. uvarum strain U1 showed the highest ability to release or de novo produce monoterpenes, such as geraniol and citronellol, whose values were 1.5 and 3.5-fold higher than those of the wine S. cerevisiae strain. We found that compared to the normal values for red wines, β-phenylethyl acetate was highly synthesized by U1 and E1 strains, achieving 1 mg/L. Additionally, after aging, wines of S. eubayanus strains contained the highest levels of this acetate. Malic acid was highly degraded by S. kudriavzevii yeasts, resulting in the highest yields of lactic acid (>5-fold) and ethyl lactate (>2.8-fold) in their wines. In aged wines, we observed that the modulating effects of yeast strain were very high in β-ionone. S. uvarum strains U1 and BMV58 produced an important aging attribute, ethyl isobutyrate, which was highly enhanced during the aging. Also, the agave S. cerevisiae strain develops an essential aroma after aging, reaching the highest ethyl leucate contents. According to the results obtained, the use of wild non-wine strains of S. cerevisiae and strains of the cryotolerant species S. eubayanus, S. kudriavzevii, and S. uvarum in Tempranillo wine fermentation increase the aroma complexity. In addition, wines from S. kudriavzevii strains had twice additional glycerol, those from S. uvarum 4-fold more succinic acid, while wines from wild strains yielded 1% v/v less ethanol which may solve wine problems associated with climate change.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 365 : 109554 (March 2022)es_AR
dc.subjectSaccharomyceses_AR
dc.subjectLevadura de Vinoes_AR
dc.subjectWine Yeasteng
dc.subjectVinificaciónes_AR
dc.subjectWinemakingeng
dc.subjectSaccharomyces uvarumes_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subject.otherTempranilloes_AR
dc.subject.otherAñejado en Botellaes_AR
dc.subject.otherSaccharomyces eubayanuses_AR
dc.subject.otherSaccharomyces kudriavzeviies_AR
dc.titleEffect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wineses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Pérez, María Dolores. Lallemand Bio S.L.; España.es_AR
dc.description.filFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.es_AR
dc.description.filFil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; Españaes_AR
dc.description.filFil: Heras, José María. Lallemand Bio S.L.; Españaes_AR
dc.description.filFil: Guillamón, José Manuel. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.description.filFil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; Españaes_AR
dc.description.filFil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.subtypecientifico


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