Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

Australian Journal of Grape and Wine Research

Volumn 18, Issue 2, 2012, Pages 131-137

  Takush, D G ^a   Osborne, J P ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

High hydrostatic pressure; Kluyveromyces thermotolerans; Microscale fermentor; Pinot noir; Red wine aroma; Saccharomyces

Indexed keywords

BACTERIA (MICROORGANISMS); KLUYVEROMYCES; KLUYVEROMYCES THERMOTOLERANS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84861501202     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2012.00181.x     Document Type: Article

References (44)

1. Antonelli, A., Castellari, L., Zambonelli, C. and Carnacini, A. (1999) Yeast influence on volatile composition of wines. Journal of Agricultural and Food Chemistry 47, 1139-1144.
2. Balasubramaniam, V.M. and Farkas, D. (2008) High-pressure food processing. Food Science and Technology International 14, 413-418.
3. Charoenchai, C., Fleet, G.H., Henschke, P.A. and Todd, B.N. (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Australian Journal of Grape and Wine Research 3, 2-8.
4. Chatonnet, P., Dubourdieu, D., Boidron, J.N. and Pons, M. (1992) The origin of ethylphenol in wine. Journal of the Science of Food and Agriculture 60, 165-178.
5. Cheftel, J.C. (1995) Review: high-pressure, microbial inactivation and food preservation. Food Science and Technology International 1, 75-90.
6. Clemente-Jimenez, J.M., Mingorance-Cazorla, L., Martinez-Rodriguez, S., Heras-Vazquez, F.J.L. and Rodriguez, F. (2004) Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiology 21, 149-155.
7. Costa, A., Barata, A., Malfeito-Ferreira, M. and Loureiro, V. (2008) Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms. Food Microbiology 25, 422-427.
8. Delfini, C., Gaia, P., Schellino, R., Strano, M., Pagliara, A. and Ambro, S. (2002) Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC). Journal of Agricultural and Food Chemistry 50, 5605-5611.
9. Dubourdieu, D., Tominaga, T., Masneuf, I., Peyrot des Gachons, C. and Murat, M.L. (2006) The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc. American Journal of Enology and Viticulture 57, 81-88.
10. Egli, C.M., Edinger, W.D., Mitrakul, C.M. and Henick-Kling, T. (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. Journal of Applied Microbiology 85, 779-789.
11. Fang, Y. and Qian, M.C. (2005) Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA). Flavour and Fragrance Journal 20, 22-29.
12. Fang, F. and Qian, M.C. (2006) Quantification of selected aroma-active compounds in Pinot Noir wines from different grape maturities. Journal of Agricultural and Food Chemistry 54, 8567-8573.
13. Girard, B., Kopp, T.G., Reynolds, A.G. and Cliff, M. (1997) Influence of vinification treatments on aroma constituents and sensory descriptors of Pinot Noir wines. American Journal of Enology and Viticulture 48, 198-206.
14. Girard, B., Kopp, T.G., Cliff, M.A., Delaquis, P. and Reynolds, A.G. (2001) Vinification effects on the sensory, colour and GC profiles of Pinot Noir wines from British Columbia. Food Research International 34, 483-489.
15. Gonzalez, S.S., Gallo, L., Climent, M.D., Barria, E. and Querol, A. (2007) Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. International Journal of Food Microbiology 116, 11-18.
16. Guinard, J. and Cliff, M. (1987) Descriptive analysis of Pinot Noir wines from Carneros, Napa, and Sonoma. American Journal of Enology and Viticulture 38, 211-215.
17. Hansen, E.H., Nissen, P., Sommer, P., Nielsen, J.C. and Arneborg, N. (2001) The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae. Journal of Applied Microbiology 91, 541-547.
18. Hayasaka, Y., Birse, M., Eglinton, J. and Herderich, M. (2007) The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colourproperties and pigment profiles of Cabernet Sauvignon red wine. Australian Journal of Grape and Wine Research 13, 176-185.
19. Heard, G.M. and Fleet, G.H. (1986) Occurrence and growth of yeast species during fermentation of some Australian wines. Food Technology Australia 38, 22-25.
20. Henick-Kling, T., Edinger, W., Daniel, P. and Monk, P. (1998) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. Journal of Applied Microbiology 84, 865-876.
21. Heymann, H. and Noble, A.C. (1987) Descriptive analysis of commercial Cabernet Sauvignon wines from California. American Journal of Enology and Viticulture 38, 41-44.
22. Howell, K.S., Bartowsky, E.J., Fleet, G.H. and Henschke, P.A. (2004) Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation. Letters in Applied Microbiology 38, 315-320.
23. Kapsopoulou, K., Kapaklis, A. and Spyropoulos, H. (2005) Growth and fermentation characteristics of a strain of the wine yeast Kluyveromyces thermotolerans isolated in Greece. World Journal of Microbiology and Biotechnology 21, 1599-1602.
24. Kapsopoulou, K., Mourtzini, A., Anthoulas, M. and Nereantzis, E. (2007) Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology 23, 735-739.
25. King, E.S., Swiegers, J.H., Travis, B., Francis, I.L., Bastian, S.E.P. and Pretorius, I.S. (2008) Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon blanc wines. Journal of Agricultural and Food Chemistry 56, 10829-10837.
26. Lambrechts, M.G. and Pretorius, I.S. (2000) Yeast and its importance to wine aroma - a review. South African Journal of Enology and Viticulture 21, 97-129.
27. Lamela, C.P. and Torres, J.A. (2008) Pressure processing of foods: an alternative for high flavour quality foods retaining health enhancing factors - part 1. Agro Food Industry Hi-Tech 19, 60-62.
28. Mateos, J.A.R., Perez-Nevado, F. and Fernandez, M.R. (2006) Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme and Microbial Technology 40, 151-157.
29. Medina, K., Boido, E., Dellacassa, E. and Carrau, F. (2005) Yeast interactions with anthocyanins during red wine fermentation. American Journal of Enology and Viticulture 56, 104-109.
30. Morata, A., Gomez-Cordoves, M.C., Colomo, B. and Suarez, J.A. (2003) Pyruvic acid and acetaldehyde production by different strains of Saccharomyces: relationship with Vitisin A and B formation in red wines. Journal of Agricultural and Food Chemistry 51, 7402-7409.
31. Nikolaou, E., Soufleros, E.H., Oulompasi, E. and Tzanetakis, N. (2006) Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiology 23, 205-211.
32. Nissen, P. and Arneborg, N. (2003) Characterization of early deaths of non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae. Archives of Microbiology 180, 257-263.
33. Noble, A., Arnold, R.A., Buechsenstein, J., Leach, E.J., Schmidt, J.O. and Stern, P.M. (1987) Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38, 143-146.
34. Nykanen, L. (1986) Formation and occurance of flavor compounds in wine and distilled alcoholic beveragres. American Journal of Enology and Viticulture 37, 84-96.
35. Pallmann, C.L., Brown, J.A., Olineka, T.L., Cocolin, L., Mills, D.A. and Bisson, L.F. (2001) Use of WL medium to profile native flora fermentations. American Journal of Enology and Viticulture 52, 198-203.
36. Perez-Nevado, F., Albergaria, H., Hogg, T. and Girio, F. (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae. International Journal of Food Microbiology 108, 336-345.
37. Pickering, G.J., Spink, M., Kotseridis, Y., Inglis, D., Brindle, I.D., Sears, M. and Beh, A.L. (2008) Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine. Australian Journal of Grape and Wine Reserach 14, 230-237.
38. Reynolds, A.G., Schlosser, J., Power, R., Roberts, R., Willwerth, J. and de Savigny, C. (2007) Magnitude and interaction of viticultural and enological effects. I. Impact of canopy management and yeast strain on sensory and chemical composition of Chardonnay Musque. American Journal of Enology and Viticulture 58, 12-24.
39. Romano, P., Caruso, M., Capece, A., Lipani, G., Paraggio, M. and Fiore, C. (2002) Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts. World Journal of Microbiology & Biotechnology 19, 311-315.
40. Rosi, I., Vinella, M. and Domizio, P. (1994) Characterization of beta-glucosidase activity in yeasts of enological origin. Journal of Applied Bacteriology 77, 519-527.
41. Sacchi, K.L., Bisson, L.F. and Adams, D.O. (2005) A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture 56, 197-206.
42. Swiegers, J.H., Kievit, R.L., Siebert, T., Lattey, K.A., Bramley, B.R., Francis, I.L., King, E.S. and Pretorius, I.S. (2009) The influence of yeast on the aroma of Sauvignon blanc wine. Food Microbiology 26, 204-211.
43. Takush, D.G. and Osborne, J.P. (2011) Investigating high hydrostatic pressure processing as a tool for studying yeast during red winemaking. American Journal of Enology and Viticulture 62, 536-541.
44. Zoecklein, B.W., Marcy, J.E., Williams, J.M. and Jasinski, Y. (1997) Effect of native yeast and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpenes, and selected aglycones of white Riesling (Vitis vinifera L.) wines. Journal of Food Composition and Analysis 10, 55-65.