Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid

Journal of Agricultural and Food Chemistry
Rafael A PeinadoJ J Moreno

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.

References

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Nov 28, 2002·Journal of Agricultural and Food Chemistry·Lourdes MoyanoManuel Medina
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Citations

May 29, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ángel BenitoSantiago Benito
Feb 13, 2013·Journal of the Science of Food and Agriculture·Carmen Ancín-AzpilicuetaJulio Gómez-Cordón
Sep 17, 2015·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Rodrigo Nieto-RojoCarmen Ancín-Azpilicueta
Jun 5, 2016·International Journal of Food Microbiology·A E MylonaJ A Suárez-Lepe
Dec 22, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ángel BenitoSantiago Benito
Feb 3, 2005·Yeast
Apr 4, 2021·Metabolites·Minami OgawaTeresa García-Martínez
Feb 27, 2009·Journal of Agricultural and Food Chemistry·Rafael A PeinadoJuan J Moreno

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