|
Registro Completo |
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
26/04/2022 |
|
Data da última atualização: |
26/04/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
MENDES, S. D. C.; ARCARI, S. G.; WERNER, S. S.; VALENE, P.; RAMIREZ-CASTRILLON, M. |
|
Título: |
Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must. |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Fermentation, Basel, Switzerland, v. 8, n. 4, p. 2-13, 2022. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were 12
used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study 13
inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates 14
from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 15
01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced 16
different concentrations and combinations of metabolites, which significantly influenced the aroma 17
of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl 18
lactate were associated with the strains 26PP, 41PP, 01PP and 12M; while strains 33CE, 28AD, 13PP 19
and 06 CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 20
592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only 21
values > 1) allowed us to evaluate the participation of each compound in the aroma of the final 22
fermented SB. Finally, the selected wild strains are promising candidates for improving the regional 23
character of wine |
|
Thesagro: |
aroma profile; fermentations; metabolites; volatile compounds; yeast. |
|
Categoria do assunto: |
E Economia e Indústria Agrícola |
|
|
|
|
Marc: |
LEADER 01899naa a2200229 a 4500
001 1131938
005 2022-04-26
008 2022 bl uuuu u00u1 u #d
100 1 $aMENDES, S. D. C.
245 $aWild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must.$h[electronic resource]
260 $c2022
520 $aNine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were 12 used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study 13 inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates 14 from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 15 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced 16 different concentrations and combinations of metabolites, which significantly influenced the aroma 17 of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl 18 lactate were associated with the strains 26PP, 41PP, 01PP and 12M; while strains 33CE, 28AD, 13PP 19 and 06 CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 20 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only 21 values > 1) allowed us to evaluate the participation of each compound in the aroma of the final 22 fermented SB. Finally, the selected wild strains are promising candidates for improving the regional 23 character of wine
650 $aaroma profile
650 $afermentations
650 $ametabolites
650 $avolatile compounds
650 $ayeast
700 1 $aARCARI, S. G.
700 1 $aWERNER, S. S.
700 1 $aVALENE, P.
700 1 $aRAMIREZ-CASTRILLON, M.
773 $tFermentation, Basel, Switzerland$gv. 8, n. 4, p. 2-13, 2022.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Epagri-Sede (Epagri-Sede) |
|
