Abstract
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
Highlights
Wine aroma is its most outstanding sensory property and is essential for its quality and differentiation (Charters & Pettigrew, 2007)
S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN
Confirm that the most relevant odorants purged out during fermentation are by-products derived from yeast metabolism or grape fatty acid auto-oxidation and not varietal aroma compounds released from specific aroma precursors in grape, such as terpenols, norisoprenoids or polyfunctional mercaptans
Summary
Wine aroma is its most outstanding sensory property and is essential for its quality and differentiation (Charters & Pettigrew, 2007). Most previous studies have dealt with the short-term impact of this yeast on both fermentative and varietal aroma profiles (Gamero, HernandezOrte, Querol, & Ferreira, 2011; Gammacurta, Marchand, Moine, & de Revel, 2017; Molina et al, 2009), neglecting aging effects and possible differences in the aroma profiles lost by evaporation, which could be relevant in lab-scale fermentations. Both aspects will be specially addressed in the present work whose objective is to evaluate the impact of S. cerevisiae yeast strains on the fermentative and varietal aroma of Tempranillo wine during and after fermentation, and after a period of accelerated aging
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