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Hranilovic A, Albertin W, Capone DL, Gallo A, Grbin PR, Danner L, Bastian SEP, Masneuf-Pomarede I, Coulon J, Bely M, Jiranek V. Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. Food Chem 2021; 349:129015. [PMID: 33545601 DOI: 10.1016/j.foodchem.2021.129015] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/30/2020] [Accepted: 01/02/2021] [Indexed: 02/06/2023]
Abstract
Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations. The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% v/v, respectively). The analysis of volatile compounds revealed marked differences in major flavour-active yeast metabolites, including up to a thirty-fold increase in ethyl lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce 'fresher' wines with lower ethanol content and improved flavour/balance.
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Affiliation(s)
- Ana Hranilovic
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.
| | - Warren Albertin
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; ENSCBP, Bordeaux INP, 33600 Pessac, France.
| | - Dimitra Liacopoulos Capone
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia.
| | - Adelaide Gallo
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia
| | - Paul R Grbin
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia.
| | - Lukas Danner
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.
| | - Susan E P Bastian
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia.
| | - Isabelle Masneuf-Pomarede
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; Bordeaux Sciences Agro, 33170 Gradignan, France.
| | | | - Marina Bely
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France.
| | - Vladimir Jiranek
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia.
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