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The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
Open accessAbstract
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae × S. paradoxus (SC × SP), S. cerevisiae × S. kudriavzevii (SC × SK) and S. cerevisiae var. cerevisiae × S. cerevisiae var. bayanus (SC × SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve positive properties while, suppressing undesired properties from the parental yeast species. The hybrid SC × SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcohols were higher in wines fermented by SC × SP, compared to the other variants. SC × SP fermentations resulted in decreased concentrations of l-malate and sulphites.
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“Higher alcohols undergo esterification reactions to produce ester compounds under the catalysis of alcohol acetyltransferase (AAT). In yeast cells, acetic acid first binds to coenzyme A (CoA) to form acetyl-CoA. Subsequently, AAT catalyzes the esterification of acetyl-CoA with higher alcohols, such as isoamyl alcohol and active amyl alcohol. This reaction transfers the acetyl group from acetyl-CoA”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [22]
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Monoterpenes in grape juice and wines
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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
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Benito, S., Hofmann, T., Laier, M., Lochbühler, B.-C., Schüttler, A., Ebert, K., Fritsch, S., Röcker, J., & Rauhut, D. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2497-8 · Cited by 213
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Cited by
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Metadata
- Authors
- Kanter, J.-P., Benito, S., Brezina, S., Beisert, B., Fritsch, S., Patz, C.-D., & Rauhut, D.
- Affiliations
- Hochschule Geisenheim University (DE)
- Universidad Politécnica de Madrid (ES)
- Corresponding author
- Benito, Santiago
- Venue
- Food Chemistry: X
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 5
- Pages
- 100072
- ISSN
- 2590-1575 (ISSN-L)
- PMC
- PMC6926337
- OpenAlex
- W2991395572
- Cited by
- 27
- References
- 40
- Citations by year
- 2025: 4 · 2024: 5 · 2023: 3 · 2022: 3 · 2021: 6 · 2020: 6
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by-nc-nd
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- creativecommons.org/licenses/by-nc-nd/4.0/ (vor)
- Locations
- Food Chemistry X (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Centre for Industrial Technological Development
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Immunology and Microbiology › Microbiology › Yeasts and Rust Fungi Studies
- Keywords
- yeast hybrids, Saccharomyces cerevisiae, Saccharomyces paradoxus, Saccharomyces kudriavzevii, wine aroma, alcoholic fermentation, cool climate viticulture, acetate esters, monoterpenes, higher alcohols, L-malate, sulfite
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- Kanter, J.-P., Benito, S., Brezina, S., Beisert, B., Fritsch, S., Patz, C.-D., & Rauhut, D. (2020). The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2019.100072
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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