Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | HRANILOVIC, Ana | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | ALBERTIN, Warren | |
| dc.contributor.author | CAPONE, Dimitra L. | |
| dc.contributor.author | GALLO, Adelaide | |
| dc.contributor.author | GRBIN, Paul R. | |
| dc.contributor.author | DANNER, Lukas | |
| dc.contributor.author | BASTIAN, Susan E. P. | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944 IDREF: 13239667X | |
| dc.contributor.author | COULON, Joana | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | BELY, Marina | |
| dc.contributor.author | JIRANEK, Vladimir | |
| dc.date.accessioned | 2023-03-29T12:40:19Z | |
| dc.date.available | 2023-03-29T12:40:19Z | |
| dc.date.issued | 2022-05 | |
| dc.identifier.issn | 2309-608X | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/172649 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.rights | Attribution 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/us/ | * |
| dc.subject.en | Lachancea thermotolerans | |
| dc.subject.en | non-Saccharomyces yeasts | |
| dc.subject.en | alcoholic fermentation | |
| dc.subject.en | wine acidification | |
| dc.subject.en | lactic acid | |
| dc.subject.en | wine aroma | |
| dc.subject.en | sensory analysis | |
| dc.title.en | Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines | |
| dc.title.alternative | JoF | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.3390/jof8050474 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 35628730 | en_US |
| bordeaux.journal | Journal of Fungi | en_US |
| bordeaux.volume | 8 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.issue | 5 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | CC BY | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Fungi&rft.date=2022-05&rft.volume=8&rft.issue=5&rft.eissn=2309-608X&rft.issn=2309-608X&rft.au=HRANILOVIC,%20Ana&ALBERTIN,%20Warren&CAPONE,%20Dimitra%20L.&GALLO,%20Adelaide&GRBIN,%20Paul%20R.&rft.genre=article |
