Autor según el artículo: García M, Esteve-Zarzoso B, Crespo J, Cabellos JM, Arroyo T

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Esteve Zarzoso, Braulio

Palabras clave: Yeast strains White wine Spontaneous fermentations Sensory properties Saccharomyces cerevisiae Red wines Native yeasts Native yeast Malvar wine Malvar (vitis vinifera l. cv.) Malvar (vitis vinifera l Impact odorants Grapes Cv Biodiversity Aroma )

Resumen: Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. Vinos de Madrid. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 2311-5637

Direcció de correo del autor: braulio.esteve@urv.cat braulio.esteve@urv.cat

Identificador del autor: 0000-0001-6467-7086 0000-0001-6467-7086

Fecha de alta del registro: 2023-09-30

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/2311-5637/5/4/94

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: 5 (4):

Referencia de l'ítem segons les normes APA: García M, Esteve-Zarzoso B, Crespo J, Cabellos JM, Arroyo T (2019). Influence of native Saccharomyces cerevisiae strains from D.O. Vinos de Madrid int he volatile profile of white wines. Fermentation, 5(4), -. DOI: 10.3390/fermentation5040094

DOI del artículo: 10.3390/fermentation5040094

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2019

Tipo de publicación: Journal Publications