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Abstract
Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chromatography methodologies. Cryotolerant strains showed better fermentation performances with significant differences in volatile and nonvolatile fermentation [ver mas...]
dc.contributor.authorPerez, Maria Dolores
dc.contributor.authorDenat, Marie
dc.contributor.authorMinebois, Romain
dc.contributor.authorHeras, Jose Maria
dc.contributor.authorGuillamon, Jose Manuel
dc.contributor.authorFerreria, Vicente
dc.contributor.authorQuerol, Amparo
dc.date.accessioned2022-03-02T12:38:52Z
dc.date.available2022-03-02T12:38:52Z
dc.date.issued2022-03-02
dc.identifier.issn0740-0020
dc.identifier.otherhttps://doi.org/10.1016/j.fm.2022.103981
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11285
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0740002022000053
dc.description.abstractSaccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chromatography methodologies. Cryotolerant strains showed better fermentation performances with significant differences in volatile and nonvolatile fermentation products than Saccharomyces cerevisiae (S. cerevisiae). We suggested that the highest levels γ-butyrolactone and diethyl succinate in Saccharomyces uvarum (S. uvarum) strains, together with their substantial succinic acid yields, could be related to greater flux through the GABA shunt. These strains also had the highest production of β-phenylethyl acetate, geraniol, and branched-chain ethyl esters. The latter compounds were highly increased by aging, while acetates and some terpenes decreased. S. kudriavzevii strains showed a remarkable ability to release polyfunctional mercaptans, with SK1 strain yielding up to 47-fold and 8-fold more 4-methyl-4-mercaptopentan-2-one (4MMP) than S. cerevisiae and S. uvarum strains, respectively. The wild S. cerevisiae beer isolate showed a particular aroma profile due to the highest production of ethyl 4-methylvalerate (lactic and fruity notes), γ-octalactone (coconut), and furfurylthiol (roasted coffee). The latter compound is possibly produced from the pentose phosphate pathway (PPP). Since erythritol, another PPP intermediate was largely produced by this strain.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceFood Microbiology 104 : 103981 (June 2022)es_AR
dc.subjectMosto de Uvaes_AR
dc.subjectGrape Musteng
dc.subjectSaccharomyceses_AR
dc.subjectEmbotelladoes_AR
dc.subjectBottlingeng
dc.subjectEnvejecimientoes_AR
dc.subjectAgeingeng
dc.subjectAromaes_AR
dc.subjectFlavoureng
dc.subjectTerpenoidoses_AR
dc.subjectTerpenoidseng
dc.subjectComposición Químicaes_AR
dc.subjectChemical Compositioneng
dc.subject.otherVariedad Albarinoes_AR
dc.titleModulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aginges_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: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Lallemand Bio; España. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; Españaes_AR
dc.description.filFil: Denat, Marie. Universidad de Zaragoza. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; Españaes_AR
dc.description.filFil: Minebois, Roman. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. Departamento de Biotecnología de Los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.description.filFil: Heras, Jose Maria. Lallemand Bio; Españaes_AR
dc.description.filFil: Guillamon, Jose Manuel. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. 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. Instituto Agroalimentario de Aragon. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology; Españaes_AR
dc.description.filFil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de Los Alimentos. Departamento de Biotecnología de Los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; Españaes_AR
dc.subtypecientifico


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