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Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

dc.contributor.authorMorales M.L.
dc.contributor.authorFierro-Risco J.
dc.contributor.authorRíos-Reina R.
dc.contributor.authorUbeda C.
dc.contributor.authorPaneque P.
dc.date.accessioned2020-09-02T22:23:37Z
dc.date.available2020-09-02T22:23:37Z
dc.date.issued2019
dc.identifier10.1016/j.foodchem.2018.10.041
dc.identifier.citation276, , 427-435
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/5424
dc.descriptionThe aim of this work was to evaluate how the use of mixed cultures of Saccharomyces cerevisiae and Lachancea thermotolerans indigenous yeast strains influences the volatile composition of wine. Multivariate curve resolution (MCR) method has been applied to data analysis. Five fermentation trials were carried out: three co-inoculated with L. thermotolerans:S. cerevisiae, at the ratio of 50:1, 20:1 and 5:1 respectively, and two with a pure culture of each strain. A must from sun-dried Pedro Ximénez grapes was employed. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC–MS analysis. MCR provided 171 peaks. Results in co-inoculation fermentations revealed that the majority compounds obtained in each case followed the same trend as that observed for the pure culture of the strain that was present in a higher proportion. Finally, 50:1 and 20:1 seemed to be the best proportions to obtain a wine with a quality volatile profile. © 2018 Elsevier Ltd
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectCo-inoculation
dc.subjectIndigenous yeast
dc.subjectMultivariate Curve Resolution
dc.subjectNon-conventional yeast species
dc.subjectNon-Saccharomyces
dc.subjectSequential stir bar sorptive extraction
dc.subjectExtraction
dc.subjectFermentation
dc.subjectWine
dc.subjectMixed cultures
dc.subjectMultivariate curve resolution
dc.subjectNon-Saccharomyces
dc.subjectStir bar sorptive extraction
dc.subjectThermotolerans
dc.subjectVolatile composition
dc.subjectVolatile profile
dc.subjectYeast species
dc.subjectYeast
dc.subjectsugar
dc.subjectvolatile agent
dc.subjectcarbohydrate
dc.subjectvolatile organic compound
dc.subjectArticle
dc.subjectdata analysis
dc.subjectextraction
dc.subjectfermentation
dc.subjectfungal strain
dc.subjectfungus culture
dc.subjectgrape must
dc.subjectinoculation
dc.subjectLachancea thermotolerans
dc.subjectmass fragmentography
dc.subjectmixed cell culture
dc.subjectnonhuman
dc.subjectSaccharomyces cerevisiae
dc.subjectwine
dc.subjectanalysis
dc.subjectbioreactor
dc.subjectbudding yeast
dc.subjectmetabolism
dc.subjectphysiology
dc.subjectprincipal component analysis
dc.subjectSaccharomyces cerevisiae
dc.subjectBioreactors
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectPrincipal Component Analysis
dc.subjectSaccharomyces cerevisiae
dc.subjectSaccharomycetales
dc.subjectSugars
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleInfluence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
dc.typeArticle


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