Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must

Fermentation

Sandra D. C. Mendes¹  Simone Silmara Werner¹  Patricia Valente²  Stefany Grützmann Arcari³  Mauricio Ramirez-Castrillon⁴ 

[1] Agricultural Research and Rural Extension (Epagri), Experimental Station, Lages 88502-970, SC, Brazil;Department of Microbiology, Immunology and Parasitology, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre 90050-170, RS, Brazil;Federal Institute of Santa Catarina, (IFSC), Campus São Miguel do Oeste, São Miguel do Oeste 89900-000, SC, Brazil;Research Group in Mycology, Faculty of Basic Sciences, Universidad Santiago de Cali, Cali 760035, Colombia;

关键词: aroma profile;    volatile compounds;    fermentations;    yeast;    metabolites;   

DOI  :  10.3390/fermentation8040177

来源: DOAJ

【 摘 要 】

Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced different concentrations and combinations of metabolites, which significantly influenced the aroma of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl lactate were associated with the strains 26PP, 41PP, 01PP, and 12M, while strains 33CE, 28AD, 13PP, and 06CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only values >1) allowed us to evaluate the participation of each compound in the aroma of the final fermented SB. In conclusion, the selected wild strains are promising candidates for improving the regional characteristics of wine.

【 授权许可】

Unknown