Oenology

Bacteria

Biology

Sensory analysis

Ethanol fermentation

Biochemistry

Aroma

Food science

Genetics

Terpene

White Wine

Malolactic fermentation

Yeast in winemaking

Saccharomyces cerevisiae

Lactic acid

Viticulture

Chemistry

Wine

Aroma of wine

Fermentation

Yeast

Wine fault

Applied Microbiology and Biotechnology

Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel.

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines