The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

被引:94
作者
King, Ellena S. [1 ,2 ]
Kievit, Robyn L. [1 ]
Curtin, Chris [1 ]
Swiegers, Jan H. [1 ]
Pretorius, Isak S. [1 ,2 ]
Bastian, Susan E. P. [2 ]
Francis, I. Leigh [1 ,2 ]
机构
[1] Australian Wine Res Inst, Adelaide, SA 5064, Australia
[2] Univ Adelaide, Sch Agr Food & Wine, Adelaide, SA 5064, Australia
关键词
Aroma; Consumer preference; Consumer acceptance; Fermentation; Mixed culture; Saccharomyces; Thiol; Wine; Yeast; VOLATILE COMPOSITION; FERMENTATION; STRAINS; THIOLS;
D O I
10.1016/j.foodchem.2010.03.021
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
Consumer acceptance testing has been only recently applied in wine research, to assess wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the effect of Saccharomyces yeast co-inoculations on wine volatile composition and sensory profiles, and to determine if differences were sufficient enough to affect consumer acceptance. Fermentations were conducted using two- and three-yeast co-inoculations, and single strains. Yeast inocula differed substantially in volatile thiols and other flavour compounds, and in their sensory properties. Wines from four yeast inocula which showed large sensory differences were subjected to consumer testing by 120 consumers, with differences in overall liking found. Four clusters of consumers were identified, with one group strongly preferring the two-yeast co-inoculated wine with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation. This study has demonstrated that the yeast inoculum used to conduct fermentation affects consumer acceptance. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:618 / 626
页数:9
相关论文
共 28 条
[1]
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc [J].
Anfang, N. ;
Brajkovich, M. ;
Goddard, M. R. .
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2009, 15 (01) :1-8
[2]
A homozygous diploid subset of commercial wine yeast strains [J].
Bradbury, John E. ;
Richards, Keith D. ;
Niederer, Heather A. ;
Lee, Soon A. ;
Dunbar, P. Rod ;
Gardner, Richard C. .
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2006, 89 (01) :27-37
[3]
FISCHER U, 2000, 50 ANN ANN M AM SOC, P3
[4]
Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rose wines.: Evolution during fermentation [J].
Fraile, P ;
Garrido, J ;
Ancín, C .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) :1789-1798
[5]
Hypothyroidism and spontaneous abortions among Hanford, Washington, Downwinders [J].
Grossman, CM ;
Morton, WE ;
Nussbaum, RH .
ARCHIVES OF ENVIRONMENTAL HEALTH, 1996, 51 (03) :175-176
[6]
Effect of contextual factors on liking for wine -: use of robust design methodology [J].
Hersleth, M ;
Mevik, BH ;
Næs, T ;
Guinard, JX .
FOOD QUALITY AND PREFERENCE, 2003, 14 (07) :615-622
[7]
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation [J].
Howell, KS ;
Cozzolino, D ;
Bartowsky, EJ ;
Fleet, GH ;
Henschke, PA .
FEMS YEAST RESEARCH, 2006, 6 (01) :91-101
[8]
Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines [J].
King, Ellena S. ;
Swiegers, Jan H. ;
Travis, Brooke ;
Francis, I. Leigh ;
Bastian, Susan E. P. ;
Pretorius, Isak S. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (22) :10829-10837
[9]
Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines [J].
Lattey, K. A. ;
Bramley, B. R. ;
Francis, I. L. .
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2010, 16 (01) :189-202
[10]
LATTEY KA, 2000, 12 AUSTR WIN IND TEC, P319