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Open AccessArticle

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

1
Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Toledo-Albacete s/n., 13700 Tomelloso, Ciudad Real, Spain
2
Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
3
Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, 11003 Cádiz, Spain
4
Lallemand Península Ibérica, Tomás Edison 4, 28521 Madrid
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(1), 17; https://doi.org/10.3390/fermentation6010017
Received: 29 November 2019 / Revised: 21 January 2020 / Accepted: 23 January 2020 / Published: 25 January 2020
(This article belongs to the Special Issue Yeast Biotechnology 3.0)
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo grape must from Castilla-La Mancha (Spain). Evolution of MLF was assessed by the periodic analysis of L-malic acid through the enzymatic method, and most common physiochemical parameters and sensory traits were evaluated using a standardized sensory analysis. The samples were analyzed by GC/MS in SCAN mode using a Trace GC gas chromatograph and a DSQII quadrupole mass analyzer. Co-inoculation reduced the overall fermentation time by up to 2 weeks leading to a lower increase in volatile acidity. The fermentation-derived wine volatiles profile was distinct between the co-inoculated wines and spontaneous MLF and was influenced by the selected wine bacteria used in co-inoculation. Co-inoculation allows MLF to develop under reductive conditions and results in wines with very few lactic and buttery flavors, which is related to the impact of specific compounds like 2,3-butanedione. This compound has been also confirmed as being dependent on the wine bacteria used. View Full-Text
Keywords: Simultaneous inoculation; Alcoholic fermentation; Malolactic fermentation; Sacccharomyces cerevisiae; Oenococcus oeni; PN4TM; OmegaTM; Aroma profile Simultaneous inoculation; Alcoholic fermentation; Malolactic fermentation; Sacccharomyces cerevisiae; Oenococcus oeni; PN4TM; OmegaTM; Aroma profile
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Izquierdo-Cañas, P.M.; Ríos-Carrasco, M.; García-Romero, E.; Mena-Morales, A.; Heras-Manso, J.M.; Cordero-Bueso, G. Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine. Fermentation 2020, 6, 17.

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