Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

TY - JOUR

T1 - Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

AU - Liu, Jing

AU - Arneborg, Nils

AU - Toldam-Andersen, Torben

AU - Petersen, Mikael Agerlin

AU - Bredie, Wender

PY - 2017/8/30

Y1 - 2017/8/30

N2 - BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION: Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions.

AB - BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION: Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions.

KW - Cool-climate grape cultivars

KW - Non-Saccharomyces

KW - Rosé wine

KW - Sensory evaluation

KW - Sequential fermentations

KW - Volatile compounds

U2 - 10.1002/jsfa.8218

DO - 10.1002/jsfa.8218

M3 - Journal article

C2 - 28098345

AN - SCOPUS:85012942180

SN - 0022-5142

VL - 97

SP - 3594

EP - 3602

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 11

ER -