Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

• Autores: Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael Agerlin Petersen, Wender Lp Bredie
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 11, 2017, págs. 3594-3602
• Idioma: inglés
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• Resumen

  • There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines.; Results: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains.; Conclusion: Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.