Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast
This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/12/1023 |
| _version_ | 1797381148111798272 |
|---|---|
| author | Raquel Muñoz-Castells Juan Moreno Teresa García-Martínez Juan Carlos Mauricio Jaime Moreno-García |
| author_facet | Raquel Muñoz-Castells Juan Moreno Teresa García-Martínez Juan Carlos Mauricio Jaime Moreno-García |
| author_sort | Raquel Muñoz-Castells |
| collection | DOAJ |
| description | This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of <i>Lachancea thermotolerans</i> (LT), <i>Metschnikowia pulcherrima</i> (MP), and a <i>Saccharomyces cerevisiae</i> strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest. |
| first_indexed | 2024-03-08T20:47:11Z |
| format | Article |
| id | doaj.art-d39dca8990824a7cafe251c242b3bb99 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-08T20:47:11Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d39dca8990824a7cafe251c242b3bb992023-12-22T14:07:56ZengMDPI AGFermentation2311-56372023-12-01912102310.3390/fermentation9121023Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> YeastRaquel Muñoz-Castells0Juan Moreno1Teresa García-Martínez2Juan Carlos Mauricio3Jaime Moreno-García4Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, SpainThis work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of <i>Lachancea thermotolerans</i> (LT), <i>Metschnikowia pulcherrima</i> (MP), and a <i>Saccharomyces cerevisiae</i> strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest.https://www.mdpi.com/2311-5637/9/12/1023spontaneous fermentationactive dry yeastwinechemometricglutathionevolatile compounds |
| spellingShingle | Raquel Muñoz-Castells Juan Moreno Teresa García-Martínez Juan Carlos Mauricio Jaime Moreno-García Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast Fermentation spontaneous fermentation active dry yeast wine chemometric glutathione volatile compounds |
| title | Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast |
| title_full | Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast |
| title_fullStr | Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast |
| title_full_unstemmed | Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast |
| title_short | Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast |
| title_sort | chemometric differentiation of white wines from a low aromatic grape obtained by spontaneous fermentation enriched with non i saccharomyces i or with a high glutathione producing i saccharomyces i yeast |
| topic | spontaneous fermentation active dry yeast wine chemometric glutathione volatile compounds |
| url | https://www.mdpi.com/2311-5637/9/12/1023 |
| work_keys_str_mv | AT raquelmunozcastells chemometricdifferentiationofwhitewinesfromalowaromaticgrapeobtainedbyspontaneousfermentationenrichedwithnonisaccharomycesiorwithahighglutathioneproducingisaccharomycesiyeast AT juanmoreno chemometricdifferentiationofwhitewinesfromalowaromaticgrapeobtainedbyspontaneousfermentationenrichedwithnonisaccharomycesiorwithahighglutathioneproducingisaccharomycesiyeast AT teresagarciamartinez chemometricdifferentiationofwhitewinesfromalowaromaticgrapeobtainedbyspontaneousfermentationenrichedwithnonisaccharomycesiorwithahighglutathioneproducingisaccharomycesiyeast AT juancarlosmauricio chemometricdifferentiationofwhitewinesfromalowaromaticgrapeobtainedbyspontaneousfermentationenrichedwithnonisaccharomycesiorwithahighglutathioneproducingisaccharomycesiyeast AT jaimemorenogarcia chemometricdifferentiationofwhitewinesfromalowaromaticgrapeobtainedbyspontaneousfermentationenrichedwithnonisaccharomycesiorwithahighglutathioneproducingisaccharomycesiyeast |