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Memorias de investigación
Artículos en revistas:
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Año:2018
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
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.
Internacional
Si
JCR del ISI
Si
Título de la revista
Applied Microbiology And Biotechnology
ISSN
0175-7598
Factor de impacto JCR
3,42
Información de impacto
Datos JCR del año 2016
Volumen
DOI
10.1007/s00253-018-9255-3
Número de revista
Desde la página
1
Hasta la página
9
Mes
AGOSTO
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Fernando Calderon Fernandez (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Química y Tecnología de Alimentos
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