Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

Producción Científica

Detalhes bibliográficos
Autores: López Enríquez, Lorena, Vila Crespo, Josefina María, Rodríguez Nogales, José Manuel, Fernández Fernández, Encarnación, Ruipérez Prádanos, Violeta
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2023
País:España
Recursos:Universidad de Valladolid
Repositório:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/67935
Acesso em linha:https://doi.org/10.3390/fermentation9110977
https://uvadoc.uva.es/handle/10324/67935
Access Level:Acceso aberto
Palavra-chave:Wine
Indigenous yeasts
Sequential inoculation
Vinos blancos
Non-Saccharomyces
Wine quality
Verdejo (Vino)
Aromatic profile
2414 Microbiología
3309.29 Vino
3309 Tecnología de Los Alimentos
3102 Ingeniería Agrícola
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spelling Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiaeLópez Enríquez, LorenaVila Crespo, Josefina MaríaRodríguez Nogales, José ManuelFernández Fernández, EncarnaciónRuipérez Prádanos, VioletaWineIndigenous yeastsSequential inoculationVinos blancosNon-SaccharomycesWine qualityVerdejo (Vino)Aromatic profile2414 Microbiología3309.29 Vino3309 Tecnología de Los Alimentos3102 Ingeniería AgrícolaProducción CientíficaTwo strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (Wa) were isolated from organic Verdejo spontaneous fermentations and used for the development of experimental winemaking. Sc01 and Sc02 represented 52.7% of the population of the Saccharomyces strains isolated throughout the fermentation process. W. anomalus appeared as the predominant species among the non-Saccharomyces yeasts. Wa turned out to be the strain of this species with the shortest lag phase and positive enzymatic activities, and it was selected for white wine production. Fermentations with unique inoculation of S. cerevisiae strains were compared with sequential inoculation with W. anomalus. The results showed that the sequential inoculations did not affect the fermentation kinetics or physicochemical characteristics of the wines compared with the unique inoculations. However, this study identified a significant impact on the aromatic profiles of the produced wines due to the sequential inoculations. This modification resulted in a similar new aromatic profile in both sequential inoculations, demonstrating common characteristics related to the contribution of W. anomalus. In general, the sequential fermentations were mainly characterized by lower levels of acetate esters and an increase in ethyl acetate levels, whereas lower levels of ethyl octanoate and ethyl dec-9-enoate were detected. Propan-1-ol and butan-1-ol showed an increase in the sequential fermentations, while 4-methylpentan-1-ol and 2-phenylethanol were found in lower concentrations. These results highlight the great influence that the presence of specific strains of native non-Saccharomyces yeasts exerts on the characteristics of elaborate wines.Universidad de Valladolid (UVa) y Bodegas Belondrade S. L. - (grant 061/100671)MDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/fermentation9110977https://uvadoc.uva.es/handle/10324/67935reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2311-5637/9/11/977info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/679352026-06-13T12:44:47Z
dc.title.none.fl_str_mv Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
title Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
spellingShingle Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
López Enríquez, Lorena
Wine
Indigenous yeasts
Sequential inoculation
Vinos blancos
Non-Saccharomyces
Wine quality
Verdejo (Vino)
Aromatic profile
2414 Microbiología
3309.29 Vino
3309 Tecnología de Los Alimentos
3102 Ingeniería Agrícola
title_short Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
title_full Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
title_fullStr Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
title_full_unstemmed Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
title_sort Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
dc.creator.none.fl_str_mv López Enríquez, Lorena
Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author López Enríquez, Lorena
author_facet López Enríquez, Lorena
Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author_role author
author2 Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author2_role author
author
author
author
dc.subject.none.fl_str_mv Wine
Indigenous yeasts
Sequential inoculation
Vinos blancos
Non-Saccharomyces
Wine quality
Verdejo (Vino)
Aromatic profile
2414 Microbiología
3309.29 Vino
3309 Tecnología de Los Alimentos
3102 Ingeniería Agrícola
topic Wine
Indigenous yeasts
Sequential inoculation
Vinos blancos
Non-Saccharomyces
Wine quality
Verdejo (Vino)
Aromatic profile
2414 Microbiología
3309.29 Vino
3309 Tecnología de Los Alimentos
3102 Ingeniería Agrícola
description Producción Científica
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/fermentation9110977
https://uvadoc.uva.es/handle/10324/67935
url https://doi.org/10.3390/fermentation9110977
https://uvadoc.uva.es/handle/10324/67935
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2311-5637/9/11/977
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301629

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