Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

  1. Tronchoni, J. 2
  2. Curiel, J.A. 2
  3. Sáenz-Navajas, M.P. 3
  4. Morales, P. 2
  5. de-la-Fuente-Blanco, A. 3
  6. Fernández-Zurbano, P. 12
  7. Ferreira, V. 3
  8. Gonzalez, R. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Show affiliations +
Journal:
Food Microbiology

ISSN: 0740-0020

Year of publication: 2018

Volume: 70

Pages: 214-223

Type: Article

DOI: 10.1016/J.FM.2017.10.008 PMID: English SCOPUS: 2-s2.0-85032371311 WoS: WOS:000418470400026 GOOGLE SCHOLAR

More publications in: Food Microbiology

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Metrics

Cited by

  • Scopus Cited by: 20 (08-03-2023)
  • Web of Science Cited by: 20 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2018
  • Journal Impact Factor: 4.089
  • Journal Impact Factor without self cites: 3.801
  • Article influence score: 0.965
  • Best Quartile: Q1
  • Area: BIOTECHNOLOGY & APPLIED MICROBIOLOGY Quartile: Q1 Rank in area: 32/162 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 14/135 (Ranking edition: SCIE)
  • Area: MICROBIOLOGY Quartile: Q2 Rank in area: 37/133 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2018
  • SJR Journal Impact: 1.402
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 20/352
  • Area: Microbiology Quartile: Q1 Rank in area: 35/166

Scopus CiteScore

  • Year 2018
  • CiteScore of the Journal : 7.7
  • Area: Food Science Percentile: 96
  • Area: Microbiology Percentile: 86

Journal Citation Indicator (JCI)

  • Year 2018
  • Journal Citation Indicator (JCI): 1.51
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 11/162
  • Area: MICROBIOLOGY Quartile: Q1 Rank in area: 19/148
  • Area: BIOTECHNOLOGY & APPLIED MICROBIOLOGY Quartile: Q1 Rank in area: 15/165

Abstract

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients. © 2017 Elsevier Ltd