Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines
Аутори
Karabegović, IvanaMalicanin, Marko
Popović, Nikola
Stamenkovic Stojanović, Sandra
Lazić, Miodrag
Stanojević, Jelena
Danilović, Bojana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained... wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.
Кључне речи:
volatile compounds / Tamjanika / sensory evaluation / non-Saccharomyces yeasts / indigenous yeast isolatesИзвор:
Foods, 2022, 11, 13Издавач:
- MDPI, Basel
Финансирање / пројекти:
- Ministry of Agriculture, Forestry and Water Management [680-00-00059/3/2021-02]
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200133 (Универзитет у Нишу, Технолошки факултет, Лесковац) (RS-MESTD-inst-2020-200133)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200042 (Универзитет у Београду, Институт за молекуларну генетику и генетичко инжењерство) (RS-MESTD-inst-2020-200042)
DOI: 10.3390/foods11131935
ISSN: 2304-8158
WoS: 000822121000001
Scopus: 2-s2.0-85133618295
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Karabegović, Ivana AU - Malicanin, Marko AU - Popović, Nikola AU - Stamenkovic Stojanović, Sandra AU - Lazić, Miodrag AU - Stanojević, Jelena AU - Danilović, Bojana PY - 2022 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1585 AB - The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine. PB - MDPI, Basel T2 - Foods T1 - Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines IS - 13 VL - 11 DO - 10.3390/foods11131935 ER -
@article{ author = "Karabegović, Ivana and Malicanin, Marko and Popović, Nikola and Stamenkovic Stojanović, Sandra and Lazić, Miodrag and Stanojević, Jelena and Danilović, Bojana", year = "2022", abstract = "The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.", publisher = "MDPI, Basel", journal = "Foods", title = "Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines", number = "13", volume = "11", doi = "10.3390/foods11131935" }
Karabegović, I., Malicanin, M., Popović, N., Stamenkovic Stojanović, S., Lazić, M., Stanojević, J.,& Danilović, B.. (2022). Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. in Foods MDPI, Basel., 11(13). https://doi.org/10.3390/foods11131935
Karabegović I, Malicanin M, Popović N, Stamenkovic Stojanović S, Lazić M, Stanojević J, Danilović B. Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. in Foods. 2022;11(13). doi:10.3390/foods11131935 .
Karabegović, Ivana, Malicanin, Marko, Popović, Nikola, Stamenkovic Stojanović, Sandra, Lazić, Miodrag, Stanojević, Jelena, Danilović, Bojana, "Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines" in Foods, 11, no. 13 (2022), https://doi.org/10.3390/foods11131935 . .