Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Fungi Year : 2022

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

Dimitra Capone
Paul Grbin
  • Function : Author
  • PersonId : 1142418
Lukas Danner
  • Function : Author
  • PersonId : 1142419
Susan Bastian
Joana Coulon
Marina Bely
  • Function : Author
  • PersonId : 1136321
Vladimir Jiranek
  • Function : Author
  • PersonId : 1142421

Abstract

Viognier 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 highlighted 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.
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hal-03690391 , version 1 (08-06-2022)

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Ana Hranilovic, Warren Albertin, Dimitra Capone, Adelaide Gallo, Paul Grbin, et al.. Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines. Journal of Fungi, 2022, 8 (5), pp.1-20. ⟨10.3390/jof8050474⟩. ⟨hal-03690391⟩

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