Author, as appears in the article.: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N
Department: Bioquímica i Biotecnologia
URV's Author/s: Canals Bosch, Joan Miquel / Mas Baron, Alberto / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Keywords: Watering Non-saccharomyces yeasts Non-saccharomyces Low-alcohol wines strains shiraz selection polysaccharides non-saccharomyces low-alcohol wines impact grape climate-change cabernet-sauvignon alcohol content
Abstract: Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
Thematic Areas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: albert.mas@urv.cat cristina.reguant@urv.cat jmcanals@urv.cat nicolasrozes@urv.cat
Author identifier: 0000-0002-0763-1679 0000-0002-5036-1408 0000-0003-1989-2574 0000-0001-9718-3429
Record's date: 2024-01-29
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/2311-5637/9/9/808
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Fermentation. 9 (9):
APA: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N (2023). Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima. Fermentation, 9(9), -. DOI: 10.3390/fermentation9090808
Article's DOI: 10.3390/fermentation9090808
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV