Journal of Agricultural and Food Chemistry· 2026Q1
Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines
- 0citations
- Q1SCImago
- 2026year
Short summary
Skin fermentation and long maceration significantly increased monoterpenoids in Calardis Blanc and Calardis Musqué wines, while specific yeast strains boosted polyfunctional thiol release by up to 15-fold in Calardis Blanc.
AI-generated from the title and abstract; the full text is not read.
Key points
- Skin fermentation and long maceration increased monoterpenoid extraction in Calardis Blanc and Calardis Musqué wines.
- Yeast strains significantly modulated ester formation across all three PIWI varieties.
- Specific yeast strains enhanced polyfunctional thiol release by up to 15-fold in Calardis Blanc wines.
- Esters were dominant in Calardis Soleil, while Calardis Blanc and Calardis Musqué showed more grape-derived aroma compounds.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract This study evaluated the impact of varying skin contact treatments and yeast strains on the volatile composition of wines from three fungal disease-resistant grapevine varieties (PIWI), aiming to optimize the extraction and formation of sensorially relevant volatiles during microvinification. 26 volatile compounds were quantitated in wines made from Calardis Soleil, Calardis Blanc, and Calardis Musqué, including polyfunctional thiols, monoterpenoids, and esters. Esters dominate in Calardis Soleil wines, while Calardis Blanc and Calardis Musqué exhibit more grape-derived aroma compounds. Skin fermentation and long maceration significantly enhanced monoterpenoid extraction in Calardis Blanc and Calardis Musqué. Yeast strains modulated ester formation and the release of polyfunctional thiols by up to 15-fold in Calardis Blanc wines for 4-methyl-sulfanyl-2-pentanone. Linking sensory data with volatile concentrations revealed how targeted enological measures can enhance the varietal expression of the three PIWI varieties under investigation and offer new perspectives to develop individual wine styles for new varieties efficiently.
The authors' abstract, as published at the source. Journal of Agricultural and Food Chemistry, 2026 · DOI ↗
The rest is in the Pofolia app
Takeaways and questions to the paper; new summaries every day for your field. Free.
Sign in on the web to openFood ScienceAgricultural and Biological Sciences