Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
Langue
EN
Article de revue
Ce document a été publié dans
Journal of Fungi. 2022-05, vol. 8, n° 5
Résumé en anglais
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion ...Lire la suite >
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.< Réduire
Mots clés en anglais
Lachancea thermotolerans
non-Saccharomyces yeasts
alcoholic fermentation
wine acidification
lactic acid
wine aroma
sensory analysis
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