Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Ruiz, Javier and Belda, I. and Beisert, Beata and Navascués López Cordón, Eva and Marquina, D. and Calderon Fernandez, Fernando and Rauhut, Doris and Santos, A. and Benito Saez, Santiago (2018). Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines. "Applied Microbiology and Biotechnology", v. 102 (n. 19); pp. 8501-8509. ISSN 0175-7598. https://doi.org/10.1007/s00253-018-9255-3.

Description

Title: Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Author/s:
  • Ruiz, Javier
  • Belda, I.
  • Beisert, Beata
  • Navascués López Cordón, Eva
  • Marquina, D.
  • Calderon Fernandez, Fernando
  • Rauhut, Doris
  • Santos, A.
  • Benito Saez, Santiago
Item Type: Article
Título de Revista/Publicación: Applied Microbiology and Biotechnology
Date: October 2018
ISSN: 0175-7598
Volume: 102
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

Full text

[img]
Preview
PDF - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (1MB) | Preview

Abstract

Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainIDI-20160102UnspecifiedUnspecifiedUnspecified
Government of SpainIDI-20160750UnspecifiedUnspecifiedUnspecified

More information

Item ID: 52041
DC Identifier: http://oa.upm.es/52041/
OAI Identifier: oai:oa.upm.es:52041
DOI: 10.1007/s00253-018-9255-3
Official URL: https://link.springer.com/article/10.1007/s00253-018-9255-3
Deposited by: Memoria Investigacion
Deposited on: 02 Oct 2018 11:55
Last Modified: 01 Nov 2019 23:30
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM