The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines
Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (<i>Saccharomyces</i> and non-<...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/985 |
| _version_ | 1797615406174699520 |
|---|---|
| author | Marina Tomašević Katarina Lukić Natka Ćurko Ana-Marija Jagatić Korenika Darko Preiner Valentina Tuščić Ana Jeromel Karin Kovačević Ganić |
| author_facet | Marina Tomašević Katarina Lukić Natka Ćurko Ana-Marija Jagatić Korenika Darko Preiner Valentina Tuščić Ana Jeromel Karin Kovačević Ganić |
| author_sort | Marina Tomašević |
| collection | DOAJ |
| description | Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (<i>Saccharomyces</i> and non-<i>Saccharomyces</i>) on the varietal thiols concentrations and sensory characteristics of Graševina (<i>Vitis vinifera</i> L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains (<i>Saccharomyces cerevisiae</i> Lalvin Sensy and Sauvy, and <i>Metschnikowia pulcherrima</i> Flavia). The results showed that the concentration of varietal thiols in Graševina wines amounted up to a total of 226 ng/L. The clone OB-412 was characterized by its significantly higher concentrations, especially of 3-sulfanylhexanol (3SH) and 3-sulfanylhexyl acetate (3SHA). Moreover, alcoholic fermentation with pure <i>S. cerevisiae</i> Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving <i>M. pulcherrima</i> positively affected only the 4-methyl-4-sulfanyl-pentan-2-one (4MSP) concentration. Finally, sensory analysis showed that fermentation with pure <i>S. cerevisiae</i> Sauvy yeast also produced more desirable wines. The results suggest that clonal, and especially yeast strain, selections are important modulators of the aroma and sensory properties of wine. |
| first_indexed | 2024-03-11T07:24:52Z |
| format | Article |
| id | doaj.art-bdf0b877e2744bc4a3c778e9e38727bb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:24:52Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bdf0b877e2744bc4a3c778e9e38727bb2023-11-17T07:40:38ZengMDPI AGFoods2304-81582023-02-0112598510.3390/foods12050985The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina WinesMarina Tomašević0Katarina Lukić1Natka Ćurko2Ana-Marija Jagatić Korenika3Darko Preiner4Valentina Tuščić5Ana Jeromel6Karin Kovačević Ganić7Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaVarietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (<i>Saccharomyces</i> and non-<i>Saccharomyces</i>) on the varietal thiols concentrations and sensory characteristics of Graševina (<i>Vitis vinifera</i> L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains (<i>Saccharomyces cerevisiae</i> Lalvin Sensy and Sauvy, and <i>Metschnikowia pulcherrima</i> Flavia). The results showed that the concentration of varietal thiols in Graševina wines amounted up to a total of 226 ng/L. The clone OB-412 was characterized by its significantly higher concentrations, especially of 3-sulfanylhexanol (3SH) and 3-sulfanylhexyl acetate (3SHA). Moreover, alcoholic fermentation with pure <i>S. cerevisiae</i> Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving <i>M. pulcherrima</i> positively affected only the 4-methyl-4-sulfanyl-pentan-2-one (4MSP) concentration. Finally, sensory analysis showed that fermentation with pure <i>S. cerevisiae</i> Sauvy yeast also produced more desirable wines. The results suggest that clonal, and especially yeast strain, selections are important modulators of the aroma and sensory properties of wine.https://www.mdpi.com/2304-8158/12/5/985clonal selection<i>Saccharomyces</i> yeasts<i>Metschnikowia pulcherrima</i>white winevarietal aroma |
| spellingShingle | Marina Tomašević Katarina Lukić Natka Ćurko Ana-Marija Jagatić Korenika Darko Preiner Valentina Tuščić Ana Jeromel Karin Kovačević Ganić The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines Foods clonal selection <i>Saccharomyces</i> yeasts <i>Metschnikowia pulcherrima</i> white wine varietal aroma |
| title | The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines |
| title_full | The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines |
| title_fullStr | The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines |
| title_full_unstemmed | The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines |
| title_short | The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines |
| title_sort | influence of grape clone and yeast strain on varietal thiol concentrations and sensory properties of grasevina wines |
| topic | clonal selection <i>Saccharomyces</i> yeasts <i>Metschnikowia pulcherrima</i> white wine varietal aroma |
| url | https://www.mdpi.com/2304-8158/12/5/985 |
| work_keys_str_mv | AT marinatomasevic theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT katarinalukic theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT natkacurko theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT anamarijajagatickorenika theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT darkopreiner theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT valentinatuscic theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT anajeromel theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT karinkovacevicganic theinfluenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT marinatomasevic influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT katarinalukic influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT natkacurko influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT anamarijajagatickorenika influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT darkopreiner influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT valentinatuscic influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT anajeromel influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines AT karinkovacevicganic influenceofgrapecloneandyeaststrainonvarietalthiolconcentrationsandsensorypropertiesofgrasevinawines |