Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines

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dc.contributor.authorHranilovic, A.
dc.contributor.authorAlbertin, W.
dc.contributor.authorCapone, D.L.
dc.contributor.authorGallo, A.
dc.contributor.authorGrbin, P.R.
dc.contributor.authorDanner, L.
dc.contributor.authorBastian, S.E.P.
dc.contributor.authorMasneuf-Pomarede, I.
dc.contributor.authorCoulon, J.
dc.contributor.authorBely, M.
dc.contributor.authorJiranek, V.
dc.date.issued2022
dc.description.abstractViognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results high lighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.
dc.description.statementofresponsibilityAna Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, and Vladimir Jiranek
dc.identifier.citationJournal of Fungi, 2022; 8(5):474-1-474-20
dc.identifier.doi10.3390/jof8050474
dc.identifier.issn2309-608X
dc.identifier.issn2309-608X
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]
dc.identifier.orcidCapone, D.L. [0000-0003-4424-0746]
dc.identifier.orcidGrbin, P.R. [0000-0002-7997-6131]
dc.identifier.orcidDanner, L. [0000-0001-5434-7593]
dc.identifier.orcidBastian, S.E.P. [0000-0002-8790-2044]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttps://hdl.handle.net/2440/135442
dc.language.isoen
dc.publisherMDPI AG
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.source.urihttps://doi.org/10.3390/jof8050474
dc.subject: Lachancea thermotolerans; non-Saccharomyces yeasts; alcoholic fermentation; wine acidification; lactic acid; wine aroma; sensory analysis
dc.titleImpact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
dc.typeJournal article
pubs.publication-statusPublished

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