dc.creatorPerez, Maria Dolores
dc.creatorDenat, Marie
dc.creatorMinebois, Romain
dc.creatorHeras, Jose Maria
dc.creatorGuillamon, Jose Manuel
dc.creatorFerreria, Vicente
dc.creatorQuerol, Amparo
dc.date.accessioned2022-03-02T12:38:52Z
dc.date.accessioned2023-03-15T14:13:34Z
dc.date.available2022-03-02T12:38:52Z
dc.date.available2023-03-15T14:13:34Z
dc.date.created2022-03-02T12:38:52Z
dc.date.issued2022-03-02
dc.identifier0740-0020
dc.identifierhttps://doi.org/10.1016/j.fm.2022.103981
dc.identifierhttp://hdl.handle.net/20.500.12123/11285
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0740002022000053
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6214304
dc.description.abstractSaccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate anoxic aging. Afterward, aroma profiles were analyzed by distinct gas chromatography methodologies. Cryotolerant strains showed better fermentation performances with significant differences in volatile and nonvolatile fermentation products than Saccharomyces cerevisiae (S. cerevisiae). We suggested that the highest levels γ-butyrolactone and diethyl succinate in Saccharomyces uvarum (S. uvarum) strains, together with their substantial succinic acid yields, could be related to greater flux through the GABA shunt. These strains also had the highest production of β-phenylethyl acetate, geraniol, and branched-chain ethyl esters. The latter compounds were highly increased by aging, while acetates and some terpenes decreased. S. kudriavzevii strains showed a remarkable ability to release polyfunctional mercaptans, with SK1 strain yielding up to 47-fold and 8-fold more 4-methyl-4-mercaptopentan-2-one (4MMP) than S. cerevisiae and S. uvarum strains, respectively. The wild S. cerevisiae beer isolate showed a particular aroma profile due to the highest production of ethyl 4-methylvalerate (lactic and fruity notes), γ-octalactone (coconut), and furfurylthiol (roasted coffee). The latter compound is possibly produced from the pentose phosphate pathway (PPP). Since erythritol, another PPP intermediate was largely produced by this strain.
dc.languageeng
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceFood Microbiology 104 : 103981 (June 2022)
dc.subjectMosto de Uva
dc.subjectSaccharomyces
dc.subjectEmbotellado
dc.subjectEnvejecimiento
dc.subjectAroma
dc.subjectTerpenoidos
dc.subjectComposición Química
dc.subjectGrape Must
dc.subjectBottling
dc.subjectAgeing
dc.subjectFlavour
dc.subjectTerpenoids
dc.subjectChemical Composition
dc.titleModulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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