Arina Oana ANTOCE, George Adrian COJOCARU<br>Effects of Blending and Co-inoculation on the <br>Aromatic Profile of Wines

Arina Oana ANTOCE, George Adrian COJOCARU
Effects of Blending and Co-inoculation on the
Aromatic Profile of Wines

Abstract:

Effects of Blending and Co-inoculation on the Aromatic Profile of Wines Arina Oana ANTOCE*, George Adrian COJOCARU University of Agronomical Sciences and Veterinary Medicine, 59 Marasti Blvd., 011464, Bucharest, Romania Wines of Feteasca regala variety were obtained by inoculation and co-inoculation with several commercially available wine yeasts. The yeast growth rate was measured for each fermentation batch by isothermal calorimetry. Some blends of the mono-inoculated wines were also prepared after the completion of fermentation. The wines thus obtained were analyzed by a GC electronic nose, which provided a good differentiation of the wine groups in accordance with the yeast used for their fermentation. The volatile profile of the co-inoculated wines proved to be different from those mono-inoculated with the same yeasts, even though in some co-inoculations one of the yeasts was a killer strain. Some peaks of the volatile compounds on chromatograms clearly showed that the concentrations of several volatiles were similar in the killer yeast inoculated wine and its co-inoculation variant, but the overall profile of the wine was still differentiated through Discriminant Factor Analysis (DFA). The differentiation by DFA analysis applied to the volatile fingerprint of wines is discussed in correlation with the results of the sensory analysis performed by a trained tasting panel. Among the 10 yeasts used for fermentation, one was Saccharomyces bayanus and the rest were strains of Saccharomyces cerevisiae. The strain of S. bayanus produced wines with a significantly different aromatic profile compared to all the other wine yeasts, so that the mono-inoculated wines and the blends of S. bayanus wines made separate groups in the DFA analysis. The “bayanus character” is however lost in co-inoculations. Also, the ester-producing yeast strains were clearly differentiated by the electronic nose as well as by the tasting panel. Keywords: blending, yeast co-inoculation, electronic nose, sensory analysis, wines

Issue: 2015, Volume 66, Issue 10

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