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Cited by 27Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchYeasts and Rust Fungi Studies

The DOI matches its Crossref record; 40 of the 40 references it cites were found in a registry or an index.

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Open access
Kanter, Jean-Philippe, Benito, Santiago, Brezina, Silvia, Beisert, Beata, Fritsch, Stefanie, Patz, Claus-Dieter, Rauhut, Doris·2020·Food Chemistry: X
DOI 10.1016/j.fochx.2019.100072PMC PMC6926337
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Abstract

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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Crossref · 10.1016/j.fochx.2019.100072

Cites

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Figures

Fig. 1 Fermentation kinetics of the variants measured gravimetrically every 24 h by the total weight loss in the course of the fermentation. Mean values and standard deviations of the triplicate are shown.
Fig. 1 Fermentation kinetics of the variants measured gravimetrically every 24 h by the total weight loss in the course of the fermentation. Mean values and standard deviations of the triplicate are shown.CC BY-NC-ND · PubMed Central
Fig. 2 PCA shows triplicates of yeast hybrids represented by solid circles (SB, SC × SP, SC × SK, SC × SB). Every yeast strain is located in a different quadrant indicating that there are significant differences among the fermentation products of the strains. PCA load shows differences between the variants (SB, SC × SP, SC × SK, SC × SB) regarding flavour formation. Substances in the same quadrant as respective yeast hybrid shows relatively high abundance in the wines fermented by the corresponding yeast hybrid. Abbreviations: Ethanol (EtOH), Sugar free extract (SfE), Glucose (Glu), Fructose (Fru), Glycerol (Gly), Total acidity (TotAc), Malic acid (MAc), Tartaric acid (TarAc), Lactic acid (LAc), Shikimic acid (ShAc), Acetic acid (AcA), Ethyl acetate (EtAc), Propionic acid ethyl ester (PSEE), 3-Methylbutanol (3MeBu), 2-Methylbutanol (2MeBu), isoButyric acid ethyl ester (iBSEE), Butyric acid ethyl ester (BSEE), Isovaleric acid (IVS), i-Butanol (i-Bu), 1-Hexanol (Hex), Isoamyl acetate (3MeBuAc), 2 – Methyl butyl acetate (2MeBuAc), Hexanoic acid (COS), Hexanoic acid ethyl ester (COSEE), Acetic acid hexyl ester (HexAc), 2-Phenylethanol (2Phe), Octanoic acid (CYS), Octanoic acid ethyl ester (CYSEE), 2 – Phenyl ethyl acetate (2PheEtAc), Decanoic acid ethyl ester (CISEE), Nerol oxide (Ner-ox), Linalool (Lin), Linalool oxide-1 (Lin (1)), Linalool oxide-2 (Lin (2)), Hotrienol (Hot), α – Terpineol (Terp), Citronellol (Cit), β – Damascenone (Dam).
Fig. 2 PCA shows triplicates of yeast hybrids represented by solid circles (SB, SC × SP, SC × SK, SC × SB). Every yeast strain is located in a different quadrant indicating that there are significant differences among the fermentation products of the strains. PCA load shows differences between the variants (SB, SC × SP, SC × SK, SC × SB) regarding flavour formation. Substances in the same quadrant as respective yeast hybrid shows relatively high abundance in the wines fermented by the corresponding yeast hybrid. Abbreviations: Ethanol (EtOH), Sugar free extract (SfE), Glucose (Glu), Fructose (Fru), Glycerol (Gly), Total acidity (TotAc), Malic acid (MAc), Tartaric acid (TarAc), Lactic acid (LAc), Shikimic acid (ShAc), Acetic acid (AcA), Ethyl acetate (EtAc), Propionic acid ethyl ester (PSEE), 3-Methylbutanol (3MeBu), 2-Methylbutanol (2MeBu), isoButyric acid ethyl ester (iBSEE), Butyric acid ethyl ester (BSEE), Isovaleric acid (IVS), i-Butanol (i-Bu), 1-Hexanol (Hex), Isoamyl acetate (3MeBuAc), 2 – Methyl butyl acetate (2MeBuAc), Hexanoic acid (COS), Hexanoic acid ethyl ester (COSEE), Acetic acid hexyl ester (HexAc), 2-Phenylethanol (2Phe), Octanoic acid (CYS), Octanoic acid ethyl ester (CYSEE), 2 – Phenyl ethyl acetate (2PheEtAc), Decanoic acid ethyl ester (CISEE), Nerol oxide (Ner-ox), Linalool (Lin), Linalool oxide-1 (Lin (1)), Linalool oxide-2 (Lin (2)), Hotrienol (Hot), α – Terpineol (Terp), Citronellol (Cit), β – Damascenone (Dam).CC BY-NC-ND · PubMed Central
Fig. 3 Concentrations of total monoterpenoids and C13 – norisoprenoids, hotrienol, α-terpineol and citronellol detected in the wines fermented by SB, SC × SP, SC × SK and SC × SB.
Fig. 3 Concentrations of total monoterpenoids and C13 – norisoprenoids, hotrienol, α-terpineol and citronellol detected in the wines fermented by SB, SC × SP, SC × SK and SC × SB.CC BY-NC-ND · PubMed Central

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Citations

Cites

Research works printed but not linked: 8

  1. Baumgartner, 2001, Traubenmostanalyse mit Hilfe der FTIR-Spektroskopie, Schweizer Zeitschrift für Obst- und Weinbau, 2, 46
  2. Bellon, 2008, Summary from the winemaking with non-conventional yeasts workshops, 13 AWITC, Australian and New Zealand Grapegrower and Winemaker, 72
  3. Brandt, M., Scheidweiler, M., Patz, C. -D., Rauhut, D., Zorn, D., & Stoll, M. (2018). HEAT BERRY: The influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. cv. Riesling (2018) Poster Abstract (P-33) Proceedings Macrowine 2018, Zaragoza (Spain) from 28 to 31 May 2018.
  4. [EC] European Commission, 2008, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, Official Journal of the European Union, 354, 16
  5. Rauhut, D., Beisert, B., Berres, M., Gawron-Scibek, M., & Kürbel, H. (2005). Pulse flame photometric detection: an innovative technique to analyse volatile sulfur compounds in wine and other beverages. State of the art in flavour chemistry and biology. Hofmann, T., Rothe, M., Schieberle, P. (Eds.) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, 363–368.
  6. Regulation, C. (2008). No 479/2008 of 29 April 2008 on the common organisation of the market in wine, amending Regulations (EC) No 1493/1999,(EC) No 1782/2003,(EC) No 1290/2005,(EC) No 3/2008 and repealing Regulations (EEC) No 2392/86 and (EC) No 1493/1999. Official Journal of the European Union, 1–61.
  7. Strauss, C. R., Wilson, B., Gooley, P. R., & Williams, P. J. (1986). Role of monoterpenes in grape and wine flavor. In: ACS Symposium Series-American Chemical Society (USA). · DOI
  8. Vaughan-Martini, A., & Martini, A. (2011). Saccharomyces Meyen ex Reess (1870). The Yeasts, 733–746: Elsevier. · DOI

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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
ORCID
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2020-03
Volume
5
Pages
100072
ISSN
2590-1575 (ISSN-L)
DOI
10.1016/j.fochx.2019.100072
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
Licence
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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