Abstract
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography–mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines.
Highlights
Wine flavor is a combined perception of visual attributes, taste, and aroma, with the aroma being the most responsible for the global perception of wines [1]
Foods 2021, 10, x FOR PEER REVIEW Figures 3 and 4 show the cobweb diagrams corresponding to the senso1r5yopf r2o2file of the general attributes for Palomino Fino and Riesling white wines, correspondinglyr.siAstsenccaen). bAes sceanenb,einseebno,tihn cbaostehsc,awseisn,ewsinweisthwiptholpleonllesncoscroerdedsignificanstilgynihfiicgahnetlryihnigthheer finruthiteafnruditflanodrafloartatlraibtturitbeusterselraetlaetdedtototthhee connttrroollaannddthtehceomcommemr- ercial acticviaaltaocrt,iwvahtoerr,ewbyhecroenbytrcoolnwtrionlews ionbetsaoinbteadintehdetlhoewloewstesct oscroesre. sT. hTehseesessccoorreessvveerififieedd tthhee Odorant Activity Values (OAV) resOulAtsVarnedsupltrsoabnadblpyrorebflabelcyt rtehfaletcpt othllaetnpsoplleencifispceaclilfyiceanllhyaenncheasncthesetshyenstyhnetshiessoisf oefsetesrtesrds uring alcodhuroilnicg faelcromheonlitcafteiromn.entation
Bee pollen use at a dose of 0.25 g/L versus a commercial activator led to an improvement in the formation of volatile compounds, especially higher alcohols, esters, and terpenes, resulting in an OAV increase of fruit and floral odor series
Summary
Wine flavor is a combined perception of visual attributes, taste, and aroma, with the aroma being the most responsible for the global perception of wines [1]. For a correct development of alcoholic fermentation, these yeasts need to be supplemented with mix of macronutrients, such as sugars, free amino nitrogen, phosphorus, potassium, and magnesium, and micronutrients, such as calcium, copper, iron, manganese, and zinc [14] In this regard, commercial yeast activators are used in wineries to correct nutritional deficiencies in grape musts [16,17,18,19,20] in order to supply yeast nutritional necessities and to avoid the appearance of problems during alcoholic fermentation [21,22,23]. This research study proposes a comparative study between bee pollen use versus commercial activators employed for white and red winemaking
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