Impact of sequential co-culture fermentations on flavour characters of Solaris wines

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Impact of sequential co-culture fermentations on flavour characters of Solaris wines. / Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben Bo; Zhang, Shujuan; Petersen, Mikael Agerlin; Bredie, Wender.

In: European Food Research and Technology, Vol. 243, No. 3, 2017, p. 437-445.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Liu, J, Arneborg, N, Toldam-Andersen, TB, Zhang, S, Petersen, MA & Bredie, W 2017, 'Impact of sequential co-culture fermentations on flavour characters of Solaris wines', European Food Research and Technology, vol. 243, no. 3, pp. 437-445. https://doi.org/10.1007/s00217-016-2757-2

APA

Liu, J., Arneborg, N., Toldam-Andersen, T. B., Zhang, S., Petersen, M. A., & Bredie, W. (2017). Impact of sequential co-culture fermentations on flavour characters of Solaris wines. European Food Research and Technology, 243(3), 437-445. https://doi.org/10.1007/s00217-016-2757-2

Vancouver

Liu J, Arneborg N, Toldam-Andersen TB, Zhang S, Petersen MA, Bredie W. Impact of sequential co-culture fermentations on flavour characters of Solaris wines. European Food Research and Technology. 2017;243(3):437-445. https://doi.org/10.1007/s00217-016-2757-2

Author

Liu, Jing ; Arneborg, Nils ; Toldam-Andersen, Torben Bo ; Zhang, Shujuan ; Petersen, Mikael Agerlin ; Bredie, Wender. / Impact of sequential co-culture fermentations on flavour characters of Solaris wines. In: European Food Research and Technology. 2017 ; Vol. 243, No. 3. pp. 437-445.

Bibtex

@article{875fefc26216446cacb550b798bec6e3,
title = "Impact of sequential co-culture fermentations on flavour characters of Solaris wines",
abstract = "Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.",
keywords = "Cool-climate grape cultivar, Non-Saccharomyces, Sensory evaluation, Sequential fermentation, Volatile compounds, White wine",
author = "Jing Liu and Nils Arneborg and Toldam-Andersen, {Torben Bo} and Shujuan Zhang and Petersen, {Mikael Agerlin} and Wender Bredie",
year = "2017",
doi = "10.1007/s00217-016-2757-2",
language = "English",
volume = "243",
pages = "437--445",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "3",

}

RIS

TY - JOUR

T1 - Impact of sequential co-culture fermentations on flavour characters of Solaris wines

AU - Liu, Jing

AU - Arneborg, Nils

AU - Toldam-Andersen, Torben Bo

AU - Zhang, Shujuan

AU - Petersen, Mikael Agerlin

AU - Bredie, Wender

PY - 2017

Y1 - 2017

N2 - Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.

AB - Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.

KW - Cool-climate grape cultivar

KW - Non-Saccharomyces

KW - Sensory evaluation

KW - Sequential fermentation

KW - Volatile compounds

KW - White wine

U2 - 10.1007/s00217-016-2757-2

DO - 10.1007/s00217-016-2757-2

M3 - Journal article

AN - SCOPUS:84981287107

VL - 243

SP - 437

EP - 445

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 3

ER -

ID: 168909488