GAMMACURTA, Marine; MARCHAND, Stéphanie; ALBERTIN, Warren; MOINE, Virginie; DE REVEL, Gilles

doi:10.1021/jf500707e

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

MARCHAND, Stéphanie
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

ALBERTIN, Warren

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2014-05-28, vol. 62, n° 23, p. 5378-5389

Résumé en anglais

The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.< Réduire

Mots clés en anglais

Wine

Fruity aroma

Yeast

Esters

URI

https://oskar-bordeaux.fr/handle/20.500.12278/187253

DOI

http://dx.doi.org/10.1021/jf500707e

Unités de recherche

Oenologie - UMR 1366

Voir/Ouvrir

Métadonnées

Partager cette publication !

Licence d’utilisation du document

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche