marzo 2020

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

Rafael Martínez-García; Yenifer Roldán-Romero; Juan Moreno; Anna Puig-Pujol; Juan Carlos Mauricio; Teresa García-Martínez

Accede

• Use of flor yeast in sparkling wine production for the first time. • The effect of CO2 on twenty-six variables and fifty-three volatiles is studied. • CO2 pressure affects six and nine chemical families in the middle and at the end of second fermentation, respectively. • Aroma profiles based on Odorant series show differences due to CO2 effect. • A Principal Component Analysis highlights differences in several volatile metabolites by the CO2.

Abstract

Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.

Chemometry Flor yeast Second fermentation Sparkling wine Volatilome