Karina Medina

TL;DR: Although strains KU1 and M522 have a similar nitrogen consumption profile, they represent useful models for the chemical characterization of wine strains in relation to wine quality and will help to develop targeted metabolic footprinting methods for the discrimination of industrial yeasts.

TL;DR: The production of monoterpenes, which elicit a floral aroma in wine, by strains of the yeast Saccharomyces cerevisiae is reported, and an alternative pathway for terpene biosynthesis not previously described in yeast is discussed.

TL;DR: A native apiculate strain, selected from grapes, Hanseniaspora vineae resulted in relatively dry wines, with increased aroma and flavour diversity compared with wines resulting from inoculation with S. cerevisiae alone, which could be explained due to significant increases in glycerol and acetyl and ethyl ester flavour compounds and relative decreases in alcohols and fatty acids.

TL;DR: Limitation of nutrient availability for S. cerevisiae was shown to result in stuck fermentations as well as to reduce sensory desirability of the resulting wine, and competition for nutrients had a significant effect on fermentation kinetics.

TL;DR: The Tannat wine showed some aroma profile peculiarities detected in the free forms but, above all, in the bound fraction for the level and profile of the norisoprenoidic fraction.