Macrowine 2021
IVES 9 IVES Conference Series 9 Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines


The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

The strains Lalvin QA23TM, Lalvin SauvyTM and Affinity ECA5TM (Lallemand Bio) fermented a model must containing precursors of polyfunctional mercaptans (PFMs) and a polyphenolic and aroma precursor fraction1 extracted from Albariño grapes. Wines were submitted to accelerated anoxic aging at 50 ºC during 1, 2, 5, 8 weeks and at 75 ºC during 12, 24, 48, 72h of aging, respectively. Fermentative aroma compounds, SO2, Strecker aldehydes, and varietal aroma compounds were determined by GC, using six different analytical methods.

The aroma profiles of the Albariño wines obtained are characterized by low amounts of volatile phenols, vanillin derivatives and TDN precursors and by medium to high levels of linalool, β-damascenone, rose oxide, γ-nona and γ-decalactones, which explain the typical and subtle floral aroma notes associated with Albariño wines2. Levels of linalool faded during aging, but floral notes may be partially compensated by increasing levels of ethyl cinnamate.

The ability of the strains assayed to modulate levels of terpenes and lactones was limited citronellol and rose oxide. They were able to influence slightly but significantly levels of β-damascenone and ethyl cinnamate in aged wines. This suggests that the influence of the strains on floral notes is significant, but not dominant3. In clear contrast, the strains introduced a great variability in the levels of PFMs which mostly remained all along wine shelf life.

Even if aging was carried out under strict anoxic conditions, levels of Strecker aldehydes increased, isobutanal and 2-methylbutanal in a strain-dependent way, suggesting that Strecker degradation of amino acids took place with already present wine α-dicarbonyls. Levels of diacetyl and isovaleric acid increased during aging, in spite of the fact that aging conditions were not adequate for microbial development.

Regarding fermentative compounds, levels of higher alcohols and their acetates, straight and branched chain fatty acids and their ethyl esters as well as Strecker aldehydes were strongly strain-dependent. Except for acetates, differences were maintained during aging or even intensified in the cases of aldehydes and ethyl esters of branched acids.

Finally, aging at 50 and 75 ºC were in general very well correlated, suggesting that aging at 75ºC can satisfactorily predict evolution during aging of many wine components. aging at 75ºC can satisfactorily predict evolution during aging of many wine components, except PFMs and Strecker aldehydes.

S. cerevisiae strains can be used to produce Albariño wines with completely different sensory profiles and different sensory evolutions during aging. While the effects on varietal floral and sweet aroma compounds was just moderate, effects on PFMs and fermentative aroma compounds, including Strecker aldehydes were very large.


Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article


Marie Denat 

Laboratory for Aroma Analysis and Enology (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Zaragoza (Spain)  ,Vicente FERREIRA, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2), Zaragoza (Spain) Ignacio ONTAÑÓN, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragon (IA2), Zaragoza (Spain)

Contact the author


cerevisiae, fermentation, wine aging, albariño, polyfunctional mercaptans, strecker aldehydes


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.