Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

• Published in: Food chemistry Vol. 133; no. 2; pp. 284 - 292
• Main Authors: Álvarez-Pérez, José Manuel, Campo, Eva, San-Juan, Felipe, Coque, Juan José R., Ferreira, Vicente, Hernández-Orte, Purificación
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.07.2012; Elsevier
• Subjects: Aroma; Biological and medical sciences; Chromatography, Gas - methods; Fermentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; GC–O; Odorants - analysis; Prieto Picudo; Sensory analysis; Vitaceae; Vitis - chemistry; Wine; Wine - analysis; Wine - microbiology; Wines and vinegars; Yeast; Yeasts - chemistry; Wine; Yeast; Prieto Picudo; Sensory analysis; Aroma; Fermentation; GC–O; Alcoholic beverage; Rose wine; Profile; Strain; GC-O
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.01.024

► The aroma and volatile profile of Prieto Picudo wines is studied for the first time. ► Yeast strain has a critical influence on fermentative and varietal compounds levels. ► A proper yeast strain selection provides wines with varied sensory characteristics. ► Prieto Picudo wines have levels of 4MP similar to Sauvignon blanc. This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape variety with an increasing demand in the local marketplace. For this purpose, the aroma profiles of wines elaborated from Prieto Picudo grapes have been studied by sensory analysis, gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS), with the aim of determining the potential of each strain to generate distinctive varietal and fermentation-derived aromatic compounds. The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, ethyl phenylacetate) and varietal compounds (4-mercapto-4-methyl-2-pentanone, 3-mercaptohexylacetate, β-damascenone), thus inducing a deep influence on the final aroma of the wine. Combination of both sensory and chemical data arises as a major tool to monitor the different patterns of aroma release and formation from selected yeast strains during the winemaking process.