HRANILOVIC, Ana; ALBERTIN, Warren; CAPONE, Dimitra Liacopoulos; GALLO, Adelaide; GRBIN, Paul; DANNER, Lukas; BASTIAN, Susan E P; MASNEUF POMAREDE, Isabelle; COULON, Joana; BELY, Marina; JIRANEK, Vladimir

doi:10.1016/j.foodchem.2021.129015

Metadatos

Mostrar el registro completo del ítem

Licencia de uso del documento

HRANILOVIC, Ana
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

ALBERTIN, Warren

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

CAPONE, Dimitra Liacopoulos

Idioma

Article de revue

Este ítem está publicado en

Food Chemistry. 2021-07-01, vol. 349

Resumen en inglés

Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations. The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% v/v, respectively). The analysis of volatile compounds revealed marked differences in major flavour-active yeast metabolites, including up to a thirty-fold increase in ethyl lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce « fresher » wines with lower ethanol content and improved flavour/balance.< Leer menos

Palabras clave en inglés

Lachancea thermotolerans

Fermentation

Wine acidification

Lactic acid

Wine aroma

Ethyl lactate

RATA sensory analysis

Metadatos

Compartir este ítem

Licencia de uso del documento

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Idioma

Este ítem está publicado en

Resumen en inglés

Palabras clave en inglés

URI

DOI

Centros de investigación