Back to Search Start Over

Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.

Authors :
Hranilovic, Ana
Albertin, Warren
Capone, Dimitra L.
Gallo, Adelaide
Grbin, Paul R.
Danner, Lukas
Bastian, Susan E. P.
Masneuf-Pomarede, Isabelle
Coulon, Joana
Bely, Marina
Jiranek, Vladimir
Source :
Journal of Fungi. May2022, Vol. 8 Issue 5, p474-474. 20p.
Publication Year :
2022

Abstract

Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans 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 L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae 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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
2309608X
Volume :
8
Issue :
5
Database :
Academic Search Index
Journal :
Journal of Fungi
Publication Type :
Academic Journal
Accession number :
157240090
Full Text :
https://doi.org/10.3390/jof8050474