Sensory and chemical characterisation of the aroma of Prieto Picudo ros茅 wines: The differential role of autochthonous yeast strains on aroma profiles

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• 作者：José ; Manuel Á ; lvarez-Pé ; rez^a ; Eva Campo^b ; ^{emcampo@unizar.es} ; Felipe San-Juan^b ; Juan José ; R. Coque^a ; Vicente Ferreira^b ; Purificació ; n Herná ; ndez-Orte^b
• 关键词：Wine ; Aroma ; Yeast ; Fermentation ; Sensory analysis ; GC&ndash ; O ; Prieto Picudo
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 July, 2012
• 卷：133
• 期：2
• 页码：284-292
• 文件大小：331 K

摘要

This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y Le贸n (Spain) red grape variety with an increasing demand in the local marketplace. For this purpose, the aroma profiles of wines elaborated from Prieto Picudo grapes have been studied by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the potential of each strain to generate distinctive varietal and fermentation-derived aromatic compounds. The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, ethyl phenylacetate) and varietal compounds (4-mercapto-4-methyl-2-pentanone, 3-mercaptohexylacetate, 尾-damascenone), thus inducing a deep influence on the final aroma of the wine. Combination of both sensory and chemical data arises as a major tool to monitor the different patterns of aroma release and formation from selected yeast strains during the winemaking process.