气候变化领域集成服务门户(CCPortal): The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety

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DOI	10.3390/foods13071061
	The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety
	Filippousi, Maria-Evangelia; Chalvantzi, Ioanna; Mallouchos, Athanasios; Marmaras, Ioannis; Banilas, Georgios; Nisiotou, Aspasia
发表日期	2024
EISSN	2304-8158
起始页码	13
结束页码	7
卷号	13 期号:7
英文摘要	In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. 'Sideritis' is a late-ripening Greek grape variety, which is quite promising for counteracting wine quality issues associated with the annual temperature rise. The aim of this study was to improve the quality and to enhance the aroma of 'Sideritis' wine through the use of native yeasts. To improve vinification, Hanseniaspora opuntiae L1 was used along with Saccharomyces cerevisiae W7 in mixed fermentations (SQ). The addition of H. omicron puntiae significantly altered the chemical profile of the wine compared to the single-inoculated fermentations with W7 (IS). H. opuntiae increased all the acetate esters, except for hexyl acetate and (Z)-3-hexen-1-ol acetate. The concentration of 2-phenylethyl acetate, which imparts flowery and sweet notes, exhibited a 2.6-fold increase in SQ as compared to IS wines. SQ also showed higher levels in several ethyl esters, including ethyl butyrate, ethyl heptanoate and ethyl 7-octenoate, which are associated with fruity notes compared to IS. H. opuntiae produced citronellol, a terpene associated with rose and green notes, and increased the overall acceptance of the wine. Present results are thus quite promising for improving 'Sideritis' wine quality towards a sustainable wine production in Greece in view of global warming.
英文关键词	non-Saccharomyces; wine fermentation; yeast starter cultures; Hanseniaspora opuntiae; wine chemical profile
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001201585400001
来源期刊	FOODS
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/297637
作者单位	University of West Attica; Agricultural University of Athens
推荐引用方式 GB/T 7714	Filippousi, Maria-Evangelia,Chalvantzi, Ioanna,Mallouchos, Athanasios,et al. The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety[J],2024,13(7).
APA	Filippousi, Maria-Evangelia,Chalvantzi, Ioanna,Mallouchos, Athanasios,Marmaras, Ioannis,Banilas, Georgios,&Nisiotou, Aspasia.(2024).The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety.FOODS,13(7).
MLA	Filippousi, Maria-Evangelia,et al."The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety".FOODS 13.7(2024).