Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast <i>Lachancea thermotolerans</i> can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/8/5/474 |
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| author | Ana Hranilovic Warren Albertin Dimitra L. Capone Adelaide Gallo Paul R. Grbin Lukas Danner Susan E. P. Bastian Isabelle Masneuf-Pomarede Joana Coulon Marina Bely Vladimir Jiranek |
| author_facet | Ana Hranilovic Warren Albertin Dimitra L. Capone Adelaide Gallo Paul R. Grbin Lukas Danner Susan E. P. Bastian Isabelle Masneuf-Pomarede Joana Coulon Marina Bely Vladimir Jiranek |
| author_sort | Ana Hranilovic |
| collection | DOAJ |
| description | Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast <i>Lachancea thermotolerans</i> can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five <i>L. thermotolerans</i> strains in co-inoculations and sequential inoculations with <i>Saccharomyces cerevisiae</i> in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified <i>L. thermotolerans</i> treatments, with either comparable or up to 0.5 units lower pH relative to the <i>S. cerevisiae</i> control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments. |
| first_indexed | 2024-03-10T03:37:40Z |
| format | Article |
| id | doaj.art-79ed1030f2ff429997af1a458ff8c23f |
| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-10T03:37:40Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj.art-79ed1030f2ff429997af1a458ff8c23f2023-11-23T11:41:37ZengMDPI AGJournal of Fungi2309-608X2022-04-018547410.3390/jof8050474Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier WinesAna Hranilovic0Warren Albertin1Dimitra L. Capone2Adelaide Gallo3Paul R. Grbin4Lukas Danner5Susan E. P. Bastian6Isabelle Masneuf-Pomarede7Joana Coulon8Marina Bely9Vladimir Jiranek10Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d’Ornon, FranceUnité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d’Ornon, FranceDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaUnité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d’Ornon, FranceBioLaffort, 33270 Floirac, FranceUnité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d’Ornon, FranceDepartment of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, AustraliaViognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast <i>Lachancea thermotolerans</i> can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five <i>L. thermotolerans</i> strains in co-inoculations and sequential inoculations with <i>Saccharomyces cerevisiae</i> in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified <i>L. thermotolerans</i> treatments, with either comparable or up to 0.5 units lower pH relative to the <i>S. cerevisiae</i> control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.https://www.mdpi.com/2309-608X/8/5/474<i>Lachancea thermotolerans</i>non-<i>Saccharomyces</i> yeastsalcoholic fermentationwine acidificationlactic acidwine aroma |
| spellingShingle | Ana Hranilovic Warren Albertin Dimitra L. Capone Adelaide Gallo Paul R. Grbin Lukas Danner Susan E. P. Bastian Isabelle Masneuf-Pomarede Joana Coulon Marina Bely Vladimir Jiranek Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines Journal of Fungi <i>Lachancea thermotolerans</i> non-<i>Saccharomyces</i> yeasts alcoholic fermentation wine acidification lactic acid wine aroma |
| title | Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines |
| title_full | Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines |
| title_fullStr | Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines |
| title_full_unstemmed | Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines |
| title_short | Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines |
| title_sort | impact of i lachancea thermotolerans i on chemical composition and sensory profiles of viognier wines |
| topic | <i>Lachancea thermotolerans</i> non-<i>Saccharomyces</i> yeasts alcoholic fermentation wine acidification lactic acid wine aroma |
| url | https://www.mdpi.com/2309-608X/8/5/474 |
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