Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
| Autor: | Vincenzo Gerbi, Anne Ortiz-Julien, Simone Giacosa, Vasileios Englezos, Francesco Cravero, Luca Giorgio Carlo Rolle, Fabrizio Torchio, Kalliopi Rantsiou, Luca Simone Cocolin |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Time Factors Food Handling Mixed fermentations Non-Saccharomyces 030106 microbiology Ethyl acetate Color Wine Titratable acid Saccharomyces cerevisiae Acetates 03 medical and health sciences chemistry.chemical_compound Chromatic profile Glycerol Vitis Starmerella bacillaris Aroma profile Food science Chemical composition Volatile Organic Compounds Inoculation food and beverages Fatty Acids Volatile Smell chemistry Fruit Fermentation Odorants Saccharomycetales Food Microbiology Composition (visual arts) Food Science |
| Zdroj: | Food Research International. 109:298-309 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2018.04.027 |
| Popis: | The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48 h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines. Analysis from chemical composition showed that titratable acidity and glycerol content exhibited marked differences among wines after fermentation. For volatile compounds, mixed fermented wines using an inoculation delay of 48 h led to reduction of volatile compounds (mainly esters). A shorter 24 h delay produced wines with higher values of color intensity than pure fermented wines. The differences observed between the inoculation protocols can be explained by the growth dynamics of both species during fermentation. These findings suggest that mixed fermentations posed a great potential in reducing metabolites which are considered negative for wine quality (mainly ethyl acetate and volatile fatty acids) and with an improvement of the chromatic profile of the wines. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect