Memorias de investigación
Research Publications in journals:
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Year:2018

Research Areas
  • Foodstuffs tecnology

Information
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.
International
Si
JCR
Si
Title
Applied Microbiology And Biotechnology
ISBN
0175-7598
Impact factor JCR
3,42
Impact info
Datos JCR del año 2016
Volume
10.1007/s00253-018-9255-3
Journal number
From page
1
To page
9
Month
AGOSTO
Ranking
Participants

Research Group, Departaments and Institutes related
  • Creador: Departamento: Química y Tecnología de Alimentos