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Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines
Author(s) -
Liu Jing,
Arneborg Nils,
ToldamAndersen Torben B,
Petersen Mikael A,
Bredie Wender LP
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8218
Subject(s) - cultivar , danish , biology , food science , horticulture , linguistics , philosophy
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. © 2017 Society of Chemical Industry