Impact of yeast strain on ester levels and fruity aroma persistence during aging of bordeaux red wines

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 23, 2014, Pages 5378-5389

  Gammacurta, Marine ^a,b,c   Marchand, Stéphanie ^a,b   Albertin, Warren ^a,b   Moine, Virginie ^c   De Revel, Gilles ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b EA 4577   (France)

^c Laffort Oenologie   (France)

Author keywords

esters; fruity aroma; wine; yeast

Indexed keywords

BACTERIA; ESTERIFICATION; ESTERS; FERMENTATION; LACTIC ACID; ODORS; STRAIN; WINE; SENSORY ANALYSIS;

ALCOHOLIC FERMENTATION; ANALYTICAL STRATEGY; AROMATIC PROFILES; BACTERIA STRAIN; FRUITY AROMA; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; SENSORY ANALYSIS; SENSORY DATA;

YEAST;

ESTER; FLAVORING AGENT;

ADULT; ANALYSIS; CHEMISTRY; CLASSIFICATION; FEMALE; FERMENTATION; FRANCE; HUMAN; MALE; METABOLISM; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

ADULT; ESTERS; FEMALE; FERMENTATION; FLAVORING AGENTS; FRANCE; HUMANS; MALE; ODORS; SACCHAROMYCES CEREVISIAE; SMELL; VITIS; WINE;

EID: 84902294731     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500707e     Document Type: Article

References (51)

1. Peynaud, E. In Connaissance et Travail du Vin; Dunod Ed.: Paris, France, 1981.
2. Pineau, B.; Barbe, J.-C.; Leeuwen, C. V.; Dubourdieu, D. Olfactory specificity of red-and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept J. Int. Sci. Vigne Vin 2010, 44, 39-49
3. Pineau, B.; Barbe, J.-C.; Van Leeuwen, C.; Dubourdieu, D. Examples of Perceptive Interactions Involved in Specific "Red-" and "Black-Berry" Aromas in Red Wines J. Agric. Food Chem. 2009, 57, 3702-3708
4. Lytra, G.; Tempere, S.; De Revel, G.; Barbe, J.-C. Impact of Perceptive Interactions on Red Wine Fruity Aroma J. Agric. Food Chem. 2012, 60, 12260-12269
5. Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V. Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines J. Agric. Food Chem. 2007, 55, 4501-4510
6. Pineau, B.; Barbe, J.-C.; Van Leeuwen, C.; Dubourdieu, D. Which Impact for β-Damascenone on Red Wines Aroma? J. Agric. Food Chem. 2007, 55, 4103-4108
7. Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V. Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions J. Agric. Food Chem. 2007, 55, 6674-6684
8. Tominaga, T.; Blanchard, L.; Darriet, P.; Dubourdieu, D. A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties J. Agric. Food Chem. 2000, 48, 1799-1802
9. Blanchard, L.; Tominaga, T.; Dubourdieu, D. Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves J. Agric. Food Chem. 2001, 49, 4833-4835
10. Anocibar Beloqui, A.; Kotseridis, Y.; Bertrand, A. Determination of the content of dimethyl sulphide in some red wines J. Int. Sci. Vigne Vin 1996, 30, 167-170
11. Ebeler, S. E. Analytical chemistry: Unlocking the secrets of wine flavor Food Rev. Int. 2001, 17, 45-64
12. Ferreira, V.; López, R.; Cacho, J. F. Quantitative Determination of the Odorants of Young Red Wines from Different Grape Varieties J. Sci. Food Agric. 2000, 80, 1659-1667
13. Jiang, B.; Xi, Z.; Luo, M.; Zhang, Z. Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China Food Res. Int. 2013, 51, 482-489
14. Falcao, L. D.; Lytra, G.; Darriet, P.; Barbe, J.-C. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma Food Chem. 2012, 132, 230-236
15. Antalick, G.; Perello, M. C.; de Revel, G. Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography-mass spectrometry Food Chem. 2010, 121, 1236-1245
16. Vilanova, M. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts Appl. Microbiol. Biotechnol. 2007, 77, 145-157
17. Mateo, J. J.; Jiminez, M.; Huerta, T.; Pastor, A. Contribution of different yeasts isolated from musts of Monastrell grapes to the aroma of wine Int. J. Food Microbiol. 1991, 14, 153-160
18. Molina, A. M. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains Food Chem. 2009, 117, 189-195
19. Antalick, G.; Perello, M. C.; de Revel, G. Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation J. Agric. Food Chem. 2012, 60, 12371-12383
20. Malherbe, S.; Tredoux, A. G. J.; Nieuwoudt, H. H.; Toit, M. Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition J. Ind. Microbiol. Biotechnol. 2011, 39, 477-494
21. Vestner, J. Investigation of the Volatile Composition of Pinotage Wines Fermented with Different Malolactic Starter Cultures Using Comprehensive Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS) J. Agric. Food Chem. 2011, 59, 12732-12744
22. Ruiz, P.; Izquierdo, P. M.; Seseña, S.; García, E.; Palop, M. L. Malolactic Fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines J. Food Sci. 2012, 77, M579-M585
23. Henick-Kling, T.; Edinger, W.; Daniel, P.; Monk, P. Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine J. Appl. Microbiol. 1998, 84, 865-876
24. Egli, C. M.; Edinger, W. D.; Mitrakul, C. M.; Henick-Kling, T. Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines J. Appl. Microbiol. 1998, 85, 779-789
25. Dubourdieu, D.; Tominaga, T.; Masneuf, I.; des Gachons, C. P.; Murat, M. L. The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc Am. J. Enol. Vitic. 2006, 57, 81-88
26. Takush, D. G.; Osborne, J. P. Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine: Yeast and wine aroma Aust. J. Grape Wine Res. 2012, 18, 131-137
27. Holt, H. Influence of yeast strain on Shiraz wine quality indicators Int. J. Food Microbiol. 2013, 165, 302-311
28. álvarez-Pérez, J. M. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles Food Chem. 2012, 133, 284-292
29. Claisse, O.; Lonvaud-Funel, A. Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni Food Microbiol. 2012, 30, 340-347
30. Martin, N.; de Revel, G. Sensory evaluation: Scientific bases and oenological applications J. Int. Sci. Vigne Vin 1999, 33, 81-93
31. Pagès, J. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley Food Qual. Prefer. 2005, 16, 642-649
32. Perrin, L. Comparison of three sensory methods for use with the Napping procedure: Case of ten wines from Loire valley Food Qual. Prefer. 2008, 19, 1-11
33. Bartowsky, E. J.; Henschke, P. A. The "buttery" attribute of wine-Diacetyl-Desirability, spoilage and beyond Int. J. Food Microbiol. 2004, 96, 235-252
34. Pripis-Nicolau, L.; De Revel, G.; Bertrand, A.; Lonvaud-Funel, A. Methionine catabolism and production of volatile sulphur compounds by Œnococcus œni J. Appl. Microbiol. 2004, 96, 1176-1184
35. Vallet, A.; Lucas, P.; Lonvaud-Funel, A.; De Revel, G. Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni J. Appl. Microbiol. 2008, 104, 1833-1840
36. Sumby, K. M.; Grbin, P. R.; Jiranek, V. Microbial modulation of aromatic esters in wine: Current knowledge and future prospects Food Chem. 2010, 121, 1-16
37. Marais, J.; Pool, H. J. Effect of storage time and temperature on the volatile composition and quality of dry white table wines Vitis 1980, 151-154
38. Ramey, D.; Ough, C. S. Volatile Ester Hydrolisys or Formation during Storage of Model Solutions of Wine J. Agric. Food Chem. 1980, 928-934
39. Ferreira, V.; Aznar, M.; López, R.; Cacho, J. Quantitative Gas Chromatography-Olfactometry Carried out at Different Dilutions of an Extract. Key Differences in the Odor Profiles of Four High-Quality Spanish Aged Red Wines J. Agric. Food Chem. 2001, 49, 4818-4824
40. Díaz-Maroto, M. C.; Schneider, R.; Baumes, R. Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging J. Agric. Food Chem. 2005, 53, 3503-3509
41. Sumby, K. M.; Matthews, A. H.; Grbin, P. R.; Jiranek, V. Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni Appl. Environ. Microbiol. 2009, 75, 6729-6735
42. Sumby, K. M.; Grbin, P. R.; Jiranek, V. Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii J. Appl. Microbiol. 2013, 114, 413-422
43. Boido, E. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine J. Agric. Food Chem. 2009, 57, 6271-6278
44. Costello, P. J.; Francis, I. L.; Bartowsky, E. J. Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: Interactive influences of Oenococcus oeni strain and wine matrix composition: Malolactic fermentation in Cabernet Sauvignon wine Aust. J. Grape Wine Res. 2012, 18, 287-301
45. Saerens, S. M. G. The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity J. Biol. Chem. 2006, 281, 4446-4456
46. Mestres, M.; Busto, O.; Guasch, J. Analysis of organic sulfur compounds in wine aroma J. Chromatogr. A 2000, 881, 569-581
47. Ortega-Heras, M.; González-SanJosé, M. L.; Beltrán, S. Aroma composition of wine studied by different extraction methods Anal. Chim. Acta 2002, 458, 85-93
48. Francis, I. L.; Newton, J. L. Determining wine aroma from compositional data Aust. J. Grape Wine Res. 2005, 11, 114-126
49. Ferreira, V.; López, R.; Escudero, A.; Cacho, J. F. The aroma of Grenache red wine: Hierarchy and nature of its main odorants J. Sci. Food Agric. 1998, 77, 259-267
50. Bouchilloux, P.; Darriet, P.; Henry, R.; Lavigne-Cruège, V.; Dubourdieu, D. Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties J. Agric. Food Chem. 1998, 46, 3095-3099
51. Rigou, P.; Triay, A.; Razungles, A. Influence of volatile thiols in the development of blackcurrant aroma in red wine Food Chem. 2014, 142, 242-248