title: Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
abstract: This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape variety with an increasing demand in the local marketplace. For this purpose, the aroma profiles of wines elaborated from Prieto Picudo grapes have been studied by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the potential of each strain to generate distinctive varietal and fermentation-derived aromatic compounds. The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, ethyl phenylacetate) and varietal compounds (4-mercapto-4-methyl-2-pentanone, 3-mercaptohexylacetate, β-damascenone), thus inducing a deep influence on the final aroma of the wine. Combination of both sensory and chemical data arises as a major tool to monitor the different patterns of aroma release and formation from selected yeast strains during the winemaking process.
authors: Research Institute of Vineyard and Wine, University of León, Ponferrada 24400, Spain.
authors: José Manuel
authors: JM
authors: Álvarez-Pérez
authors: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain. Electronic address: emcampo@unizar.es.
authors: Eva
authors: E
authors: Campo
authors: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain.
authors: Felipe
authors: F
authors: San-Juan
authors: Research Institute of Vineyard and Wine, University of León, Ponferrada 24400, Spain.
authors: Juan José R
authors: JJ
authors: Coque
authors: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain.
authors: Vicente
authors: V
authors: Ferreira
authors: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain.
authors: Purificación
authors: P
authors: Hernández-Orte
mesh_terms: D002849:Chromatography, Gas / Q000379:methods; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis* / Q000382:microbiology*; D015003:Yeasts / Q000737:chemistry*
keywords: Aroma; Fermentation; GC–O; Prieto Picudo; Sensory analysis; Wine; Yeast