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dc.contributor.authorHranilovic, A.-
dc.contributor.authorAlbertin, W.-
dc.contributor.authorCapone, D.L.-
dc.contributor.authorGallo, A.-
dc.contributor.authorGrbin, P.R.-
dc.contributor.authorDanner, L.-
dc.contributor.authorBastian, S.E.P.-
dc.contributor.authorMasneuf-Pomarede, I.-
dc.contributor.authorCoulon, J.-
dc.contributor.authorBely, M.-
dc.contributor.authorJiranek, V.-
dc.identifier.citationJournal of Fungi, 2022; 8(5):474-1-474-20-
dc.description.abstractViognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results high lighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.-
dc.description.statementofresponsibilityAna Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, and Vladimir Jiranek-
dc.publisherMDPI AG-
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// 4.0/).-
dc.subject: Lachancea thermotolerans; non-Saccharomyces yeasts; alcoholic fermentation; wine acidification; lactic acid; wine aroma; sensory analysis-
dc.titleImpact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines-
dc.typeJournal article-
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]-
dc.identifier.orcidCapone, D.L. [0000-0003-4424-0746]-
dc.identifier.orcidGrbin, P.R. [0000-0002-7997-6131]-
dc.identifier.orcidDanner, L. [0000-0001-5434-7593]-
dc.identifier.orcidBastian, S.E.P. [0000-0002-8790-2044]-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications

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