Sequential Fermentation in Red Wine . Babić Production: The Influence of and Yeasts on the Aromatic and Sensory Profile

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jul 13

PMID 38998506

Authors

Stipe Ivic

Ana Jeromel

Bernard Kozina

Tihomir Prusina

Irena Budic-Leto

Ana Boban

Visnja Vasilj

Ana-Marija Jagatic Korenika

Affiliations

Soon will be listed here.

Abstract

This research aimed to analyze the impact of two different non- yeast species on the aromatic profile of red wines made from the Babić ( L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the () strain as a type of sequential inoculation treatment with () and (). The focus was on the basic wine parameters and volatile aromatic compound concentrations determined using the SPME-Arrow-GC/MS method. The results revealed significant differences in -linalool oxide, geraniol, neric acid, and nerol, which contribute to the sensory profile with floral and rose-like aromas; some ethyl esters, such as ethyl furoate, ethyl hexanoate, ethyl lactate, ethyl 2-hydroxy-3-methylbutanoate, ethyl 3-hydroxy butanoate, diethyl glutarate, and diethyl succinate, contribute to the aromatic profile with fruity, buttery, overripe, or aging aromas. A sensory evaluation of wines confirmed that treatments exhibited particularly positive aromatic properties together with a more intense fullness, harmony, aftertaste, and overall impression.

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