Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions.
Aroma
Cryotolerance
Natural hybrids
S. cerevisiae
S. kudriavzevii
Wine yeast
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 May 2019
16 May 2019
Historique:
received:
20
09
2018
revised:
04
02
2019
accepted:
10
03
2019
pubmed:
18
3
2019
medline:
9
5
2019
entrez:
18
3
2019
Statut:
ppublish
Résumé
This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters for low-temperature fermentation in winemaking, such as wine hybrid SPG172 but, surprisingly, also beer hybrid CECT11002, adding the efficient fermentative kinetics to the high production of aroma-related compounds. In addition, a novel metabolic correlation between fermentation performance and aroma production is described.
Identifiants
pubmed: 30878842
pii: S0168-1605(18)30702-5
doi: 10.1016/j.ijfoodmicro.2019.03.005
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
51-59Informations de copyright
Copyright © 2019 Elsevier B.V. All rights reserved.