Abstract
Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain. The vinification systems applied to Tannat grapes were defined: semipilot, pilot and industrial scale. Fifty-one volatile compounds were identified in all the vinifications, sixteen of them were above the aroma threshold values and potentially contributed to the final sensory profiles. A sensory characterization of aroma was carried out using the projective mapping technique, with forty-eight consumers who made evaluation of the three vinifications. Multiple factorial analysis was used to compare the chemical and sensory data to find correlations. The results obtained from both methodologies were coincident, confirming the aromatic tendencies found in the different vinifications. Both studies demonstrated that wines obtained by semipilot scale was characterized by descriptors associated with “chemical” and “floral”; those from pilot vinification by the “spicy” descriptor; while industrial vinification produced wines described as “fruit” and “wood”.
Highlights
Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain
Se estudiola posible contribucion de los distintos compuestos volatiles, en el perfil sensorial de los vinos obtenidos en tres sistemas diferentes de vinificacion, a escala semipiloto, piloto e industrial, y su impacto en las unidades de aroma
Biodiversidad de levaduras noSaccharomyces: Efecto del metabolismo secundario en el color y aroma de vinos de calidad
Summary
El umbral de percepcion de los compuestos volatiles presentes en el vino es muy variado, y esto determina que el impacto de los distintos compuestos volatiles en el aroma dependa de las unidades de aroma, que se definen como la relacion entre la concentracion de una sustancia y el umbral de percepcion de la misma. En muchos casos existe dificultad de obtener los valores de umbral de percepcion para un importante numero de compuestos volatiles, y por otro lado, el tema se complejiza aun mas, ya que el impacto de los compuestos en forma individual no es el percibido sensorialmente debido a las interacciones que aparecen en mezclas complejas como son las bebidas y en especial el vino [2]. Se estudiola posible contribucion de los distintos compuestos volatiles, en el perfil sensorial de los vinos obtenidos en tres sistemas diferentes de vinificacion, a escala semipiloto, piloto e industrial, y su impacto en las unidades de aroma
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