Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid
Abstract
1. Introduction
2. Materials and Methods
2.1. Isolation and Identification of Yeasts from Sun-Dried Pedro Ximénez Must Spontaneous Fermentation
2.2. Identification and Characterization of Yeast Isolates
2.3. Must Fermentation Conditions
2.4. Measurement of Enological Parameters
2.5. Quantification of Major Volatile Aroma Compounds and Polyols
2.6. Microbiological Analysis
2.7. Statistical Analyses
3. Results
3.1. Isolation, Identification, and Characterization of Yeast from Sun-Dried Grape Must
3.2. Inoculation of Selected Yeasts in Fresh and Sun-Dried Grape Must
3.2.1. Alcoholic Fermentation Rates and Sugar Consumption
3.2.2. Microbiological Analysis
3.2.3. Enological Parameters and Major Aroma Compounds and Polyols
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Species | T0 | T2 | T7 | T14 |
---|---|---|---|---|
Hanseniaspora opuntiae | 64.23 | 0.00 | 0.00 | 0.00 |
Lachancea thermotolerans | 21.02 | 9.20 | 2.30 | 0.00 |
Pichia kudriavzevii | 2.90 | 0.00 | 0.00 | 0.00 |
Starmerella lactis-condensi | 0.00 | 0.00 | 1.40 | 74.76 |
Torulaspora delbrueckii | 7.43 | 3.16 | 0.00 | 0.00 |
Zygosaccharomyces rouxii | 4.43 | 87.65 | 96.30 | 25.25 |
Species | Glucose | Fructose |
---|---|---|
Hanseniaspora opuntiae | 13.92 ± 2.64 | 20.96 ± 6.45 |
Lachancea thermotolerans | 23.00 ± 4.19 | 18.59 ± 1.56 |
Pichia kudriavzevii | 9.15 ± 0.91 | 8.25 ± 0.35 |
Starmerella lactis-condensi | 26.32 ± 3.95 | 58.95 ± 6.92 |
Torulaspora delbrueckii | 36.42 ± 1.21 | 29.76 ± 0.08 |
Zygosaccharomyces rouxii | 28.76 ± 7.47 | 56.27 ± 4.09 |
Compound | Method of Detection | CAS | OT (mg/L) | Odor/Flavor Description | J33 | J15 | SF |
---|---|---|---|---|---|---|---|
Parameters measured according OIV | |||||||
Ethanol (% v/v) | 64-17-5 | 10 | Alcoholic | 11.88 ± 0.05 a | 11.74 ± 0.17 a | 12.12 ± 0.05 b | |
Glycerol (mg/L) | 56-81-5 | - | Confers body and smoothness and a sweet taste | 8070 ± 34.00 b | 4890 ± 25.00 a | 5030 ± 19.00 b | |
pH | - | - | - | 3.17 ± 0.01 b | 3.09 ± 0.03 a | 3.11 ± 0.06 ab | |
Density | - | - | - | 0.9897 ± 0.0002 a | 0.9936 ± 0.0002 b | 0.9936 ± 0.0003 b | |
Volatile acidity (g/L) | 64-19-7 | 200 | Vinegar | 0.11 ± 0.02 a | 0.74 ± 0.06 b | 0.74 ± 0.05 b | |
Titratable acidity (g/L) | - | - | - | 7.08 ± 0.13 a | 9.08 ± 0.44 a | 8.69 ± 0.37 b | |
Free SO2 (mg/L) | - | - | - | 8.30 ± 1.15 a | 7.30 ± 0.47 a | 8.30 ± 0.47 a | |
Total SO2 (mg/L) | - | - | - | 31.33 ± 1.15 a | 38.30 ± 1.52 b | 39.66 ± 0.57 b | |
Total extract (g/L) | - | - | - | 21.86 ± 0.25 b | 20.62 ± 0.19 a | 21.42 ± 0.07 b | |
GC-FID | |||||||
Acetaldehyde (mg/L) | 75-07-0 | 10 | Over-ripe apple | 56.98 ± 0.62 b | 50.75 ± 3.88 a | 55.20 ± 0.70 ab | |
Ethyl acetate (mg/L) | 141-78-6 | 7.5 | Pineapple, varnish, balsamic | 28.27 ± 0.02 a | 331.19 ± 3.28 c | 262.87 ± 1.72 b | |
1,1-Diethoxyethane (mg/L) | 105-57-7 | 1 | Refreshing, pleasant, fruity-green | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 | |
Methanol (mg/L) | 67-56-1 | 668 | Chemical, medicinal | 63.73 ± 2.60 a | 78.43 ± 6.47 b | 69.66 ± 4.60 ab | |
1-Propanol (mg/L) | 71-23-8 | 830 | Ripe fruit, alcohol | 28.20 ± 0.28 a | 35.18 ± 2.31 c | 31.85 ± 0.95 b | |
Isobutanol (mg/L) | 78-83-1 | 40 | Alcohol, wine like, nail polish | 57.45 ± 0.82 b | 59.79 ± 2.08 b | 52.16 ± 0,83 a | |
2-Methyl-1-butanol (mg/L) | 137-32-6 | 30 | N.f. | 30.67 ± 0.07 a | 33.62 ± 1.10 c | 32.26 ± 0.21 b | |
3-Methyl-1-butanol (mg/L) | 123-51-3 | 30 | Alcohol, nail polish | 124.45 ± 1.51 a | 194.54 ± 6.46 c | 180.98 ± 2.35 b | |
Acetoin (mg/L) | 513-86-0 | 30 | Buttery, creamy | 37.10 ± 6.79 ab | 52.79 ± 4.68 b | 76.37 ± 8.89 c | |
Ethyl lactate (mg/L) | 97-64-3 | 7.5 | Strawberry, raspberry, buttery | 15.16 ± 0.05 a | 15.61 ± 0.28 b | 15.21 ± 0.03 a | |
2,3-butanediol (levo) (mg/L) | 24347-58-8 | 668 | Buttery, creamy | 293.24 ± 16.73 a | 390.33 ± 46.84 b | 524.71 ± 67.42 c | |
2,3-butanediol (meso) (mg/L) | 5341-95-7 | 668 | Buttery, creamy | 66.70 ± 7.61 a | 102.15 ± 21.33 ab | 146.35 ± 27.32 b | |
Diethyl succinate (mg/L) | 123-25-1 | 100 | Over-ripe, lavender | 17.64 ± 0.27 b | 10.45 ± 1.90 a | 11.00 ± 0.28 a | |
2-Phenylethanol (mg/L) | 60-12-8 | 10 | Floral | 4.85 ± 0.27 a | 3.26 ± 0.20 b | 3.83 ± 0.66 a |
Compound | Method of Detection | CAS | OT (mg/L) | Odor/Flavor Description | J33 | J15 | SF |
---|---|---|---|---|---|---|---|
Parameters measured according OIV | |||||||
Ethanol (% v/v) | 64-17-5 | 10 | Alcoholic | 11.10 ± 0.15 c | 8.06 ± 0.07 a | 8.48 ± 0.19 b | |
Glycerol (mg/L) | 56-81-5 | - | Confers body and smoothness and a sweet taste | 9950 ± 93.00 b | 4730 ± 90.00 a | 4950 ± 30.00 a | |
pH | - | - | - | 3.47 ± 0.01 b | 3.51 ± 0.03 a | 3.53 ± 0.06 a | |
Density | - | - | - | 1.130 ± 0.004 a | 1.145 ± 0.005 b | 1.147 ± 0.005 b | |
Volatile acidity (g/L) | 64-19-7 | 200 | Vinegar | 0.24 ± 0.04 a | 0.31 ± 0.03 ab | 0.36 ± 0.06 b | |
Titratable acidity (g/L) | - | - | - | 8.21 ± 0.31 a | 8.61 ± 0.15 a | 8.69 ± 0.34 a | |
Free SO2 (mg/L) | - | - | - | 9.33 ± 1.16 a | 10.67 ± 1.16 a | 10.67 ± 1.16 a | |
Total SO2 (mg/L) | - | - | - | 51.00 ± 3.46 a | 52.00 ± 1.73 a | 53.33 ± 0.58 a | |
Total extract (g/L) | - | - | - | 441.40 ± 0.57 c | 396.38 ± 0.60 b | 392.45 ± 0.56 a | |
GC-FID | |||||||
Acetaldehyde (mg/L) | 75-07-0 | 10 | Over-ripe apple | 145.81 ± 15.38 b | 61.54 ± 6.61 a | 157.11 ± 7.92 b | |
Ethyl acetate (mg/L) | 141-78-6 | 7.5 | Pineapple, varnish, balsamic | 23.23 ± 0.37 a | 34.42 ± 0.16 b | 38.37 ± 0.44 c | |
1,1-Diethoxyethane (mg/L) | 105-57-7 | 1 | Refreshing, pleasant, fruity-green | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 | |
Methanol (mg/L) | 67-56-1 | 668 | Chemical, medicinal | 80.22 ± 16.85 a | 114.54 ± 2.26 b | 134.21 ± 1.83 b | |
1-Propanol (mg/L) | 71-23-8 | 830 | Ripe fruit, alcohol | 21.05 ± 1.07 a | 29.33 ± 0.33 c | 25.60 ± 0.18 b | |
Isobutanol (mg/L) | 78-83-1 | 40 | Alcohol, wine like, nail polish | 134.98 ± 0.76 c | 108.75 ± 0.05 b | 95.24 ± 0,67 a | |
2-Methyl-1-butanol (mg/L) | 137-32-6 | 30 | N.f. | 35.24 ± 0.41 b | 16.96 ± 0.20 a | 16.50 ± 0.85 a | |
3-Methyl-1-butanol (mg/L) | 123-51-3 | 30 | Alcohol, nail polish | 71.38 ± 1.60 a | 187.33 ± 0.42 c | 176.57 ± 0.93 b | |
Acetoin (mg/L) | 513-86-0 | 30 | Buttery, creamy | 103.76 ± 15.49 ab | 83.78 ± 1.77 a | 124.62 ± 13.19 b | |
Ethyl lactate (mg/L) | 97-64-3 | 7.5 | Strawberry, raspberry, buttery | 15.01 ± 0.12 a | 16.06 ± 0.44 a | 15.62 ± 1.10 a | |
2,3-butanediol (levo) (mg/L) | 24347-58-8 | 668 | Buttery, creamy | 159.60 ± 28.49 a | 170.04 ± 20.68 a | 215.31 ± 48.79 a | |
2,3-butanediol (meso) (mg/L) | 5341-95-7 | 668 | Buttery, creamy | 589.11 ± 58.68 a | 546.97 ± 37.06 a | 680.70 ± 13.96 b | |
Diethyl succinate (mg/L) | 123-25-1 | 100 | Over-ripe, lavender | 12.30 ± 1.50 a | 12.26 ± 0.94 a | 13.05 ± 0.48 a | |
2-Phenylethanol (mg/L) | 60-12-8 | 10 | Floral | 9.21 ± 0.75 a | 8.81 ± 0.25 a | 14.55 ± 3.51 b |
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Carbonero-Pacheco, J.; García-Jiménez, Á.; Mauricio, J.C.; García-García, J.C.; Román-Camacho, J.J.; García-Muñoz, E.; Santos-Dueñas, I.M.; García-Martínez, T.; García-García, I. Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid. Foods 2025, 14, 2410. https://doi.org/10.3390/foods14142410
Carbonero-Pacheco J, García-Jiménez Á, Mauricio JC, García-García JC, Román-Camacho JJ, García-Muñoz E, Santos-Dueñas IM, García-Martínez T, García-García I. Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid. Foods. 2025; 14(14):2410. https://doi.org/10.3390/foods14142410
Chicago/Turabian StyleCarbonero-Pacheco, Juan, Álvaro García-Jiménez, Juan C. Mauricio, Juan C. García-García, Juan J. Román-Camacho, Elena García-Muñoz, Inés M. Santos-Dueñas, Teresa García-Martínez, and Isidoro García-García. 2025. "Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid" Foods 14, no. 14: 2410. https://doi.org/10.3390/foods14142410
APA StyleCarbonero-Pacheco, J., García-Jiménez, Á., Mauricio, J. C., García-García, J. C., Román-Camacho, J. J., García-Muñoz, E., Santos-Dueñas, I. M., García-Martínez, T., & García-García, I. (2025). Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid. Foods, 14(14), 2410. https://doi.org/10.3390/foods14142410