Effect of<i>Schizosaccharomyces pombe</i>on Aromatic Compounds in Dry Sherry Wines Containing High Levels of Gluconic Acid
Rafael A. Peinado, Juan Carlos Mauricio, Manuel Medina, Juan Moreno
Journal of Agricultural and Food Chemistry
Abstract
Volatile compounds have been determined in control dry sherry wines and those supplemented with gluconic acid, which were inoculated with the Schizosaccharomyces pombe 1379 (ATCC 26760) yeast strain. These compounds were grouped, according to volatiles exhibiting the identical odor quality, into nine groups of the same odor character (aromatic series) as a way of establishing the aroma profile for the studied wines. Control and supplemented wines showed changes in the balsamic, spicy, roasty, and fruity aromatic series, and tasters judged the aroma as typical of wines subjected to biological aging. This fission yeast may be used as a treatment to reduce gluconic acid contents in wines obtained from rotten grapes, making feasible the incorporation of these wines into the biological aging process. In addition, this procedure may also help to accelerate the traditional biological aging in sherry winemaking due to the contribution of some specific compounds by S. pombe to the wine.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Schizosaccharomyces pombe judged as typical wines subjected to biological aging
“and tasters judged the aroma as typical of wines subjected to biological aging.”
Schizosaccharomyces pombe may help to accelerate traditional biological aging
“In addition, this procedure may also help to accelerate the traditional biological aging in sherry winemaking due to the contribution of some specific compounds by S. pombe to the wine.”
gluconic acid supplemented dry sherry wines
“Volatile compounds have been determined in control dry sherry wines and those supplemented with gluconic acid”