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Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
Abstract
Yeasts isolated from a prefermentation cold maceration (at 8 to 9°C) of Vitis vinifera L. cv. Pinot noir grapes were evaluated for β-glucosidase activity. Among the 13 distinct yeast isolates investigated, five had β-glucosidase activity. Sequence analysis of the D1/D2 domain of the 26S rDNA gene confirmed the identity of these yeasts as Metschnikowia pulcherrima, Hanseniaspora uvarum, Lachancea thermotolerans, and two isolates of Saccharomyces cerevisiae. The β-glucosidase activity of these yeast isolates was further investigated at different sugar concentrations and temperatures before the isolates were used in the production of Pinot noir wines. Pinot noir grapes sterilized by high hydrostatic pressure were inoculated with the individual yeast species or a mixture of all yeast species. A seven day prefermentation cold maceration (9°C) was then performed, followed by alcoholic fermentation conducted by S. cerevisiae RC212 at 27°C. Pinot noir grapes were also cold-macerated without the addition of any yeast, while fermentations were also undertaken with no cold maceration. Solid-phase microextraction-gas chromatography-mass spectrometry analysis of the wines indicated that the presence of the different yeast species during the prefermentation cold-maceration altered the volatile aroma composition of the wines. These yeasts altered the concentrations of ethyl esters, branch-chained esters, higher alcohols, and some monoterpenes in the wines.
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“Meanwhile, Lachancea thermotolerans produces high yields of ethyl esters that contribute frankincense and fruit flavors [28,97].”
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 [97]
In the citing paper
“Metschnikowia pulcherrima exhibits a strong capability for producing ethyl caproate and ethyl caprylate, which impart an apple aroma.”
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 [97]
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Metadata
- Authors
- Hall, H., Zhou, Q., Qian, M. C., & Osborne, J. P.
- Affiliations
- Oregon State University (US)
- Venue
- American Journal of Enology and Viticulture
- Published
- 2016-09-22
- Volume
- 68
- Issue
- 1
- Pages
- 81-90
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2522659707
- Cited by
- 31
- References
- 39
- Citations by year
- 2025: 7 · 2024: 2 · 2023: 3 · 2022: 3 · 2021: 5 · 2020: 5 · 2019: 2 · 2018: 3
- FWCI
- 2.10
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- 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 › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Pinot noir, β-glucosidase activity, yeast isolates, Metschnikowia pulcherrima, Hanseniaspora uvarum, Lachancea thermotolerans, Saccharomyces cerevisiae, ethyl esters, higher alcohols, monoterpenes, yeast inoculation
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