Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma
Identifieur interne : 000875 ( Main/Corpus ); précédent : 000874; suivant : 000876Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma
Auteurs : Sandy Orlic ; Sulejman Redzepovic ; Ana Jeromel ; Stanka Herjavec ; Lucilla IacuminSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2007-01.
English descriptors
Abstract
Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L−1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. All these properties of S. paradoxus strains pointed out the possibility of their application in wine industry.
Url:
DOI: 10.1111/j.1365-2621.2006.01217.x
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ISTEX:6193CEEDE2911846ED737EB280CF793B0273B982Le document en format XML
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Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L−1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. 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e‐mail: <email>sorlic@agr.hr</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:IJFS.IJFS1217.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>(Received 10 May 2005; Accepted in revised form 17 February 2006)</unparsedEditorialHistory><countGroup><count type="figureTotal" number="3"></count><count type="tableTotal" number="5"></count></countGroup><titleGroup><title type="main">Influence of indigenous <i>Saccharomyces paradoxus</i> strains on Chardonnay wine fermentation aroma</title><title type="shortAuthors"><i>S. Orlic</i> et al.</title><title type="short"><b>Saccharomyces paradoxus indigenous strains</b></title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1" corresponding="yes"><personName><givenNames>Sandy</givenNames><familyName>Orlic</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames>Sulejman</givenNames><familyName>Redzepovic</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a2"><personName><givenNames>Ana</givenNames><familyName>Jeromel</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a2"><personName><givenNames>Stanka</givenNames><familyName>Herjavec</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a3"><personName><givenNames>Lucilla</givenNames><familyName>Iacumin</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="HR"><unparsedAffiliation> Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="HR"><unparsedAffiliation> Department for Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="IT"><unparsedAffiliation> Department of Food Science, Faculty of Agriculture, University of Udine, Via Marangoni 97, 33100 Udine, Italy</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">Chardonnay</keyword><keyword xml:id="k2"><i>Saccharomyces paradoxus</i></keyword><keyword xml:id="k3">volatile compounds</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Summary</title><p>Seven indigenous yeast strains of <i>Saccharomyces paradoxus</i> previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the <i>Saccharomyces cerevisiae</i> strain used as a control. The examined <i>S. paradoxus</i> strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed <i>S. paradoxus</i> strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L<sup>−1</sup>. The total amount of higher alcohol was lower compared with <i>S. cerevisiae</i> wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. All these properties of <i>S. paradoxus</i> strains pointed out the possibility of their application in wine industry.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma</title></titleInfo><titleInfo type="abbreviated"><title>Saccharomyces paradoxus indigenous strains</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Influence of indigenous</title></titleInfo><name type="personal"><namePart type="given">Sandy</namePart><namePart type="family">Orlic</namePart><affiliation> Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</affiliation><description>Correspondence: *Fax: +385‐1‐2393881;e‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Sulejman</namePart><namePart type="family">Redzepovic</namePart><affiliation> Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Ana</namePart><namePart type="family">Jeromel</namePart><affiliation> Department for Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Stanka</namePart><namePart type="family">Herjavec</namePart><affiliation> Department for Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Lucilla</namePart><namePart type="family">Iacumin</namePart><affiliation> Department of Food Science, Faculty of Agriculture, University of Udine, Via Marangoni 97, 33100 Udine, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2007-01</dateIssued><edition>(Received 10 May 2005; Accepted in revised form 17 February 2006)</edition><copyrightDate encoding="w3cdtf">2007</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">3</extent><extent unit="tables">5</extent></physicalDescription><abstract lang="en">Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using molecular and physiological methods were tested for their fermentation abilities. Chemical analyses of produced wines showed differences compared with the Saccharomyces cerevisiae strain used as a control. The examined S. paradoxus strains showed good fermentation vigour, ethanol tolerance and difference in the fermentation rate. Four of seven analysed S. paradoxus strains (RO66, RO54, RO11 and RO134) metabolised sugar up to 1 g L−1. The total amount of higher alcohol was lower compared with S. cerevisiae wines. Strain RO83 was able to degrade up to 40% malic acid and can be used for biological deacidification. Sensory evaluation of dry and semidry wines underlined good enological properties and positive influence of tested wine strains on final wine quality. All these properties of S. paradoxus strains pointed out the possibility of their application in wine industry.</abstract><subject lang="en"><genre>Keywords</genre><topic>Chardonnay</topic><topic>Saccharomyces paradoxus</topic><topic>volatile compounds</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><genre type="Journal">journal</genre><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2007</date><detail type="volume"><caption>vol.</caption><number>42</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>95</start><end>101</end><total>7</total></extent></part></relatedItem><identifier type="istex">6193CEEDE2911846ED737EB280CF793B0273B982</identifier><identifier type="DOI">10.1111/j.1365-2621.2006.01217.x</identifier><identifier type="ArticleID">IJFS1217</identifier><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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