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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines

Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the...

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Autores principales: Hranilovic, Ana, Albertin, Warren, Capone, Dimitra L., Gallo, Adelaide, Grbin, Paul R., Danner, Lukas, Bastian, Susan E. P., Masneuf-Pomarede, Isabelle, Coulon, Joana, Bely, Marina, Jiranek, Vladimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146010/
https://www.ncbi.nlm.nih.gov/pubmed/35628730
http://dx.doi.org/10.3390/jof8050474
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author Hranilovic, Ana
Albertin, Warren
Capone, Dimitra L.
Gallo, Adelaide
Grbin, Paul R.
Danner, Lukas
Bastian, Susan E. P.
Masneuf-Pomarede, Isabelle
Coulon, Joana
Bely, Marina
Jiranek, Vladimir
author_facet Hranilovic, Ana
Albertin, Warren
Capone, Dimitra L.
Gallo, Adelaide
Grbin, Paul R.
Danner, Lukas
Bastian, Susan E. P.
Masneuf-Pomarede, Isabelle
Coulon, Joana
Bely, Marina
Jiranek, Vladimir
author_sort Hranilovic, Ana
collection PubMed
description Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.
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spelling pubmed-91460102022-05-29 Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines Hranilovic, Ana Albertin, Warren Capone, Dimitra L. Gallo, Adelaide Grbin, Paul R. Danner, Lukas Bastian, Susan E. P. Masneuf-Pomarede, Isabelle Coulon, Joana Bely, Marina Jiranek, Vladimir J Fungi (Basel) Article Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments. MDPI 2022-04-30 /pmc/articles/PMC9146010/ /pubmed/35628730 http://dx.doi.org/10.3390/jof8050474 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hranilovic, Ana
Albertin, Warren
Capone, Dimitra L.
Gallo, Adelaide
Grbin, Paul R.
Danner, Lukas
Bastian, Susan E. P.
Masneuf-Pomarede, Isabelle
Coulon, Joana
Bely, Marina
Jiranek, Vladimir
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title_full Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title_fullStr Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title_full_unstemmed Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title_short Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
title_sort impact of lachancea thermotolerans on chemical composition and sensory profiles of viognier wines
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146010/
https://www.ncbi.nlm.nih.gov/pubmed/35628730
http://dx.doi.org/10.3390/jof8050474
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