Publicación Artículo científico (article).

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

Digital.CSIC. Repositorio Institucional del CSIC
Digital.CSIC. Repositorio Institucional del CSIC
  • Tronchoni, Jordi
  • Curiel, José Antonio
  • Sáenz-Navajas, María-Pilar
  • Morales, Pilar
  • De-La-Fuente-Blanco, Arancha
  • Fernández-Zurbano, Purificación
  • Ferreira, Vicente
  • González García, Ramón
The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients., This work was supported by grants MINECO/FEDER RTC-2014-2186-2 (SOUNDWINE) developed in collaboration with Agrovin S.A., and AGL2015-63629-R, and EU project YeSVitE. (7FP-IRSES-GA n° 612441). JAC and PSN are the recipients of a MINECO Formación Postdoctoral contract from the Spanish Government., Peer reviewed

Digital.CSIC. Repositorio Institucional del CSIC

Digital.CSIC. Repositorio Institucional del CSIC
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Digital.CSIC. Repositorio Institucional del CSIC