Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical sim...

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Autores principales:	Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira
Formato:	article
Lenguaje:	EN
Publicado:	International Viticulture and Enology Society 2021
Materias:	aroma vectors aroma profiles varietal aroma fermentative aroma sensory properties fruity esters Agriculture S Botany QK1-989
Acceso en línea:	https://doaj.org/article/05ca954332a140e69434edee4f065aa6
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id	oai:doaj.org-article:05ca954332a140e69434edee4f065aa6
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spelling	oai:doaj.org-article:05ca954332a140e69434edee4f065aa62021-12-05T07:14:54ZImpact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing10.20870/oeno-one.2021.55.4.47322494-1271https://doaj.org/article/05ca954332a140e69434edee4f065aa62021-12-01T00:00:00Zhttps://oeno-one.eu/article/view/4732https://doaj.org/toc/2494-1271This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out of 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits.Marie DenatDolores PérezJosé María HerasMaría Pilar Sáenz-NavajasVicente FerreiraInternational Viticulture and Enology Societyarticlearoma vectorsaroma profilesvarietal aromafermentative aromasensory propertiesfruity estersAgricultureSBotanyQK1-989ENOENO One, Vol 55, Iss 4 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aroma vectors aroma profiles varietal aroma fermentative aroma sensory properties fruity esters Agriculture S Botany QK1-989
spellingShingle	aroma vectors aroma profiles varietal aroma fermentative aroma sensory properties fruity esters Agriculture S Botany QK1-989 Marie Denat Dolores Pérez José María Heras María Pilar Sáenz-Navajas Vicente Ferreira Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
description	This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out of 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits.
format	article
author	Marie Denat Dolores Pérez José María Heras María Pilar Sáenz-Navajas Vicente Ferreira
author_facet	Marie Denat Dolores Pérez José María Heras María Pilar Sáenz-Navajas Vicente Ferreira
author_sort	Marie Denat
title	Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
title_short	Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
title_full	Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
title_fullStr	Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
title_full_unstemmed	Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
title_sort	impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
publisher	International Viticulture and Enology Society
publishDate	2021
url	https://doaj.org/article/05ca954332a140e69434edee4f065aa6
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Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

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