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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGAMMACURTA, Marine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARION, Stéphanie
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0022-5142en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20880
dc.description.abstractEnBACKGROUND The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described. The aim of this study was to elucidate the influence of sequential inoculation of different yeast and bacteria strains on the aromatic profile of red Bordeaux wine. RESULTS All microorganisms completed fermentations and no significant difference was observed between tanks regarding the main oenological parameters until 3 months' aging. Regardless of the yeast strain, B28 bacteria required the shortest period to completely degrade the malic acid, compared to the other strain. Quantification of 73 major components highlighted a specific volatile profile corresponding to each microorganism combination. However, the yeast strain appeared to have a predominant effect on aromatic compound levels, as well as on fruity aroma perception. CONCLUSION Yeasts had a greater impact on wine quality and have more influence on the aromatic style of red wine than bacteria.
dc.language.isoENen_US
dc.subjectSaccharomyces cerevisiae
dc.subjectFermentation alcoolique
dc.subjectVin rouge
dc.subjectVin de bordeaux
dc.subjectFermentation malolactique
dc.subjectQualité organoleptique
dc.subject.enAlcoholic fermentation
dc.subject.enMalolactic fermentation
dc.subject.enYeast
dc.subject.en
dc.subject.enRed wine
dc.subject.enAromatic compounds
dc.subject.enLactic acid bacteria
dc.title.enInfluence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
dc.typeArticle de revueen_US
dc.identifier.doi10.1002/jsfa.8272en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalJournal of the Science of Food and Agricultureen_US
bordeaux.page4046-4057en_US
bordeaux.volume97en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue12en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01608417
hal.version1
hal.exportfalse
workflow.import.sourcehal
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