Evaluation of the chemical and organoleptic profilesof wines inoculated with different pied de cuve
- Autores: Katherine Bedoya Rodas, Nicolas Rozès, Albert Mas Barón, Carla Jara, Albert Bordons de Porrata-Doria, Mª Carmen Portillo Vega
- Localización: XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024 / coord. por Pablo Salvador Fernández Escámez, Alfredo Palop Gómez, Arturo Esnoz Nicuesa, Silvia Guillén Morer, 2024, ISBN 978-84-17853-94-5, págs. 272-275
- Idioma: inglés
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Resumen
The technique known as pied de cuve (PdC) serves as an inoculation starter and improves the microbial footprint of each wine region. The PdC methodology, which translates as "bottom ofthe deposit" in French, serves as a method to initiate alcoholic fermentation (AF). PdC involves using a small volume of already fermenting must to start the AF when added to fresh must. Thereis a lack of information about the chemical and sensory impact of the final wines inoculated with PdC. In this study, we compared the sensory and chemical impact of the PdC technique in threedifferent harvests using Muscat of Alexandria Must (Spain, harvests 2022 and 2023) and Sauvignon Blanc (Chile, harvest 2023). Each PdC was prepared using different stressors (sulphurdioxide, ethanol, and temperature). Our results showed that wines elaborated with PdC had similar fermentation kinetics and resulted in a lower yield of acetic acid compared to both theinoculation of commercial strains and wine produced by spontaneous fermentation. Additionally, wines made by PdC technique had similar global quality scores in the sensory profiles to wines produced by inoculation of commercial strains for both harvests from 2023. However, wines elaborated with PdC showed an additional significant tropical attribute in the case of Spanish2022 and Chilean 2023 harvests when compared to wine produced by the inoculation of acommercial yeast.
