Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeast Strains
2.2. Must and Fermentation
2.3. Analysis of Polysaccharides Content
2.4. Measurement of Colour Parameters
2.5. Analysis of Volatile Compounds Produced by Fermentation
2.6. Analysis of Terpenes and Polyoxygenated Terpenes
2.7. Analysis of Freshness Aroma Compounds
2.8. Nuclear Magnetic Resonance Spectroscopy
2.9. Statistical Analysis
3. Results
3.1. Polysaccharides Content after the Fermentation Process
3.2. Colour Parameters
3.3. Volatile Compounds Produced by Fermentation
3.4. Terpenes and Polyoxygenated Terpenes
3.5. Freshness Aroma Compounds Measured with GC-MS-MS
3.6. Non-targeted NMR Metabolomics of Albillo Mayor White Wines Fermented with Sc, Hv, and Ho
4. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
References
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Compound | Ho | Hv | Sc | |
---|---|---|---|---|
Carbonyl compounds | Acetaldehyde | 31.29 ± 2.91 a | 35.50 ± 4.28 a | 37.23 ± 4.48 a |
Diacetyl (butane-2,3-dione) | 1.66 ± 0.05 a | 2.12 ± 0.49 a | 4.73 ± 1.06 b | |
Acetoin (3-hydroxybutan-2-one) | 6.95 ± 0.16 a | 7.10 ± 0.34 a | 7.56 ± 0.57 a | |
2,3-Butanediol (butane-2,3-diol) | 408.33 ± 75.31 a | 426.62 ± 17.24 a | 491.23 ± 28.55 a | |
Higher alcohols | 1-Propanol (propan-1-ol) | 10.74 ± 0.16 a | 22.46 ± 3.11 b | 9.97 ± 0.66 a |
Isobutanol (2-methylpropan-1-ol) | 20.64 ± 1.61 a | 22.06 ± 0.63 a | 19.37 ± 1.73 a | |
3-Methyl-1-butanol (2-methylbutan-1-ol) | 94.95 ± 5.04 b | 93.82 ± 3.32 ab | 84.20 ± 6.43 a | |
2-Methyl-1-butanol (3-methylbutan-1-ol) | 27.78 ± 3.58 b | 25.43 ± 1.29 ab | 21.52 ± 0.71 a | |
2 phenyl ethanol (2-phenylethanol) | 28.30 ± 0.93 b | 17.00 ± 0.51 a | 18.28 ± 4.88 a | |
Total higher alcohols | 182.41 ± 6.40 b | 180.78 ± 4.45 b | 153.35 ± 8.00 a | |
Esters | Ethyl acetate | 48.35 ± 2.04 a | 178.77 ± 18.07 b | 44.37 ± 5.67 a |
Isobutyl acetate | 2.56 ± 2.22 a | 1.75 ± 1.58 a | 1.24 ± 1.07 a | |
ethyl butyrate | 1.40 ± 0.04 b | 1.31 ± 0.06 a | 1.41 ± 0.01 b | |
Ethyl lactate (2-hydroxypropanoate) | 6.51 ± 0.90 a | 8.71 ± 1.94 ab | 13.15 ± 4.25 b | |
Isoamyl acetate | 5.37 ± 0.70 b | 4.55 ± 0.34 b | 2.92 ± 0.12 a | |
2-Phenylethyl acetate | 41.85 ± 1.59 b | 39.87 ± 7.51 b | 14.72 ± 4.06 a | |
Total esters | 106.03 ± 1.11 b | 234.96 ± 13.66 c | 77.80 ± 8.11 a | |
Other alcohols | Methanol | 31.04 ± 2.82 a | 31.52 ± 9.63 a | 27.93 ± 4.66 a |
Hexanol (hexan-1-ol) | 3.87 ± 0.19 a | 4.39 ± 0.27 b | 4.30 ± 0.19 ab | |
Total volatiles | 771.59 ± 70.50 a | 923.00 ± 40.06 b | 804.14 ± 22.40 a |
Compound (µg/L) | Ho | Hv | Sc | |
---|---|---|---|---|
TERPENES | linalool | 39.07 ± 0.16 b | 14.55 ± 2.49 a | 31.53 ± 9.65 b |
terpinen-4-ol | 29.00 ± 6.25 b | 14.69 ± 7.61 a | 24.91 ± 5.55 ab | |
Epoxylinalool | 10.04 ± 1.74 a | 12.76 ± 3.41 ab | 17.39 ± 3.53 b | |
β-citronellol | 10.93 ± 1.83 b | 10.56 ± 1.66 b | 5.55 ± 1.94 a | |
geraniol | 13.14 ± 1.35 a | 15.06 ± 1.50 a | 15.93 ± 5.67 a | |
α-terpineol | 21.92 ± 2.70 b | 23.71 ± 3.68 b | 7.80 ± 1.64 a | |
Total terpenes | 124.10 ± 5.96 b | 91.32 ± 12.23 a | 103.11 ± 20.47 ab | |
POLYOXYGENATED TERPENES | cis-linalool oxide | 2.57 ± 0.16 b | 3.52 ± 0.14 c | 0.73 ± 0.15 a |
trans-linalool oxide | 0.49 ± 0.20 a | 0.56 ± 0.17 a | 0.38 ± 0.07 a | |
cis-pyran linalool oxide | 29.15 ± 3.25 b | 20.06 ± 2.81 a | 20.92 ± 2.48 a | |
trans-pyran linalool oxide | 24.53 ± 4.92 a | 19.66 ± 5.82 a | 26.09 ± 2.69 a | |
2,6-dimethyl-3,7-octadiene-2,6-diol | 6.68 ± 0.35 b | 3.59 ± 0.21 a | 3.20 ± 0.13 a | |
2,6-dimethyl-1,7-octadiene-3,6-diol | 6.40 ± 1.31 b | 1.39 ± 0.64 a | 0.92 ± 0.08 a | |
3,7-dimethyl-1,7-octanediol | 1.59 ± 0.90 a | 1.57 ± 0.94 a | 1.05 ± 0.11 a | |
8-hidroxylinalool | 62.40 ± 3.61 b | 8.90 ± 1.88 a | 6.17 ± 0.85 a | |
Total polyoxygenated terpenes | 133.82 ± 7.11 b | 59.24 ± 8.60 a | 59.46 ± 3.47 a |
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del Fresno, J.M.; Escott, C.; Carrau, F.; Herbert-Pucheta, J.E.; Vaquero, C.; González, C.; Morata, A. Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. Fermentation 2022, 8, 654. https://doi.org/10.3390/fermentation8110654
del Fresno JM, Escott C, Carrau F, Herbert-Pucheta JE, Vaquero C, González C, Morata A. Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. Fermentation. 2022; 8(11):654. https://doi.org/10.3390/fermentation8110654
Chicago/Turabian Styledel Fresno, Juan Manuel, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, and Antonio Morata. 2022. "Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal" Fermentation 8, no. 11: 654. https://doi.org/10.3390/fermentation8110654