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

doi:10.3390/jof8050474

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

ALBERTIN, Warren

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

CAPONE, Dimitra L.

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Article de revue

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Journal of Fungi. 2022-05, vol. 8, n° 5

Resumen en inglés

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.< Leer menos

Palabras clave en inglés

Lachancea thermotolerans

non-Saccharomyces yeasts

alcoholic fermentation

wine acidification

lactic acid

wine aroma

sensory analysis

URI

https://oskar-bordeaux.fr/handle/20.500.12278/172649

DOI

http://dx.doi.org/10.3390/jof8050474

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Oenologie - UMR 1366

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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines

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Palabras clave en inglés

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