diciembre 2016

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Moreno, J., Moreno-García, J., López-Muñoz, B., Mauricio, J. C., Martínez-García, T.

Accede

• A velum flor yeast allows to modulate colour and ethanol of red wines. • A classification of wines is obtained by mean of six oenological variables. • Five aroma compounds allows to the classification of red wines under velum yeasts. • Significant differences in the attributes median scores are obtained by tasters. • Flor velum yeast contributes to make new red wine types in a climate change scenario.

Abstract

The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers.