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Abstract
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly [ver mas...]
dc.contributor.authorDenat, Marie
dc.contributor.authorPerez, Maria Dolores
dc.contributor.authorHeras, José María
dc.contributor.authorQuerol, Amparo
dc.contributor.authorFerreira, Vicente
dc.date.accessioned2021-03-01T14:47:46Z
dc.date.available2021-03-01T14:47:46Z
dc.date.issued2021-03
dc.identifier.issn2590-1575
dc.identifier.otherhttps://doi.org/10.1016/j.fochx.2021.100116
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8774
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2590157521000043
dc.description.abstractTen different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceFood Chemistry: X 9 : 100116 (March 2021)es_AR
dc.subjectSaccharomyceses_AR
dc.subjectSaccharomyces cerevisiaees_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectFermentación Alcohólicaes_AR
dc.subjectAlcoholic Fermentationeng
dc.subjectCompuesto Volátiles_AR
dc.subjectVolatile Compoundseng
dc.subject.otherVariedad Tempranilloes_AR
dc.titleThe effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged 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: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; Españaes_AR
dc.description.filFil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. 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: Heras, José María. Lallemand Bio S.L.; 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.description.filFil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; Españaes_AR
dc.subtypecientifico


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