Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Simple item page
dc.contributor.authorMolina, Ana M.
dc.contributor.authorGuadalupe, Victor
dc.contributor.authorVarela, Cristian
dc.contributor.authorSwiegers, Jan H.
dc.contributor.authorPretorius, Isak S.
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T12:04:56Z
dc.date.available2024-01-10T12:04:56Z
dc.date.issued2009
dc.description.abstractThe specific impact of the yeast strain on the wine flavour and aroma has not been well characterised yet because this effect is usually combined with other variables during the winemaking. In this study, the contribution to wine flavour of two Saccharomyces cerevisiae strains widely used in wine production, VIN13 and EC1118, was evaluated after fermentation at 15 degrees C. Chemical defined grape juice media fermented with the EC1118 strain showed higher solvent, fatty and pineapple aroma attributes, while that fermented with the VIN13 strain exhibited higher banana, fruity, yeasty and green attributes. Sensorial and chemical analyses evidenced that the production of flavour-active compounds is significantly affected by the yeast strain, as well as by the temperature of fermentation, as shown by comparing the former data with those from fermentations carried out at 28 degrees C under identical culture conditions. (C) 2009 Elsevier Ltd. All rights reserved.
dc.description.funderFONDECYT
dc.description.funderMECESUP
dc.description.funderVinnova
dc.description.funderEndeavour Australia Postgraduate and Postdoctoral Research Fellowships
dc.description.funderAustralian Wine Research Institute
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2009.03.116
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2009.03.116
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75913
dc.identifier.wosidWOS:000267604800001
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final195
dc.pagina.inicio189
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectWine yeast
dc.subjectYeast strain
dc.subjectWine aroma
dc.subjectYeast effect
dc.subjectTemperature effect
dc.subjectGAS CHROMATOGRAPHY-OLFACTOMETRY
dc.subjectGRAPE
dc.subjectTRANSFORMATION
dc.subjectTEMPERATURE
dc.subjectCOMPONENTS
dc.subjectPRECURSORS
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleDifferential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
dc.typeartículo
dc.volumen117
sipa.codpersvinculados99630
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-25. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains.pdf
Size:
2.7 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas