RT Journal Article
T1 Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans.
A1 Vicente Sánchez, Javier
A1 Kiene, Florian
A1 Fracassetti, Daniela
A1 De Noni, Ivano
A1 Shemehen, R. V.
A1 Tarasov, Andrii V.
A1 Dobrydnev, Alexey V.
A1 Marquina Díaz, Domingo
A1 Santos de la Sen, Antonio
A1 Rauhut, Doris
A1 Belda Aguilar, Ignacio
A1 Ruiz Ruiz, Javier
AB The aromatic profile of wine determines its overall final quality, and among the volatile molecules that define it, varietal thiols are responsible for shaping the distinctive character of certain wine varieties. In grape must, these thiols are conjugated to amino acids or small peptides in a non-volatile form. During wine fermentation, yeasts play a principal role in expressing these aromatic compounds as they internalise and cleavage these precursors, releasing the corresponding free and aroma-impacting fraction. Here, we investigate the impact of three wine yeasts (Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans) on thiol releasing in synthetic grape must fermentations supplemented with different cysteinylated (Cys-4MSP and Cys-3SH) and glutathionylated (GSH-4MSP and GSH-3SH) precursors. We demonstrate higher consumption levels of cysteinylated precursors, and consequently, higher amounts of thiols are released from them compared to glutathionylated ones. We also report a significant impact of yeast inoculated on the final thiols released. Meanwhile T. delkbrueckii exhibits a great 3SHA releasing capacity, L. thermotolerans stands out because of its high 3SH release. We also highlight the synergic effect of the co-inoculation strategy, especially relevant in the case of S. cerevisiae and L. thermotolerans mixed fermentation, that has an outstanding release of 4MSP thiol. Although our results stem from a specific experimental approach that differs from real winemaking situations, these findings reveal the potential of unravelling the specific role of different yeast species, thiol precursors and their interaction, to improve wine production processes in the context of wine aroma enhancement.
PB Elsevier
SN 0168-1605
YR 2024
FD 2024
LK https://hdl.handle.net/20.500.14352/112208
UL https://hdl.handle.net/20.500.14352/112208
LA eng
NO Vicente, Kiene, Fracassetti, De Noni, Shemehen, Tarasov, Dobrydnev, Marquina, Santos, Rauhut, Belda, & Ruiz. (2024). Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans. International Journal of Food Microbiology, 425. https://doi.org/10.1016/J.IJFOODMICRO.2024.110858
NO This work has been supported by grant PID2019-105834GA-I00 (acronym Wineteractions) funded by the Spanish State Research Agency/Science and Research Ministry (10.13039/501100011033). We acknowledge support of DAAD organisation within Leonhard Euler Program 2017/2018, project “Aroma compounds in wine” (57376344), which included the synthesis of thiol precursors.
NO Ministerio de Ciencia e Innovación (España)
NO Deutscher Akademischer Austauschdienst
DS Docta Complutense
RD 6 abr 2025