Next Article in Journal
A Deep Reinforcement Learning-Based Speed Optimization System to Reduce Fuel Consumption and Emissions for Smart Cities
Previous Article in Journal
A Comprehensive Review of Indoor Localization Techniques and Applications in Various Sectors
Previous Article in Special Issue
Evaluation of Probiotic Saccharomyces boulardii Yeast as a Distillery Strain
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 15
Issue 3
10.3390/app15031546
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

by
Juan Carbonero-Pacheco
1,
Álvaro García-Jiménez
1,
Juan Carlos García-García
1,
Inés M. Santos-Dueñas
2,
Teresa García-Martínez
1,
Juan Moreno
1,
Jaime Moreno-García
1 and
Juan Carlos Mauricio
1,*
1
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, Spain
2
Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excelence CeiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(3), 1546; https://doi.org/10.3390/app15031546
Submission received: 22 December 2024 / Revised: 31 January 2025 / Accepted: 31 January 2025 / Published: 3 February 2025
(This article belongs to the Special Issue Current Progress in Fermentation Technology and Microbial Biotechnology: A Comprehensive Overview of Recent Developments and Innovations)
Versions Notes

Abstract

Non-Saccharomyces yeasts play a significant role in winemaking, offering unique benefits and contributing to wine complexity and varied and desirable aromatic profiles. This work focuses on the sensory improvement of Pedro Ximénez white wines using selected strains of Wickerhamomyces anomalus isolated from biologically aged wines. Chemical and microbiological analyses confirmed the implantation of W. anomalus; these yeast strains appear to displace indigenous non-Saccharomyces species in the must and produce large amounts of ethyl acetate and lower ethanol content. Wines made with W. anomalus strains were judged negatively by the tasting panel due to a nail polish/varnish odor and a strong, bitter taste; however, when these wines were blended with wine normally produced by spontaneous fermentation, the judges rated them positively, highlighting fruity aromas not detected under other conditions. These results conclude that W. anomalus strains isolated from biologically aged wines could be useful for modulating the sensory profile of white wines. Moreover, their use in combination with other yeasts or in immobilized form could improve the results obtained and avoid the blending process. The high yield of ethyl acetate produced by these strains could be of interest as an alternative to current methods of producing this compound, including the use of these wines for the production of quality vinegar.
Keywords: Wickerhamomyces anomalus; ethyl acetate; alcoholic fermentation; pedro ximénez must Wickerhamomyces anomalus; ethyl acetate; alcoholic fermentation; pedro ximénez must

Share and Cite

MDPI and ACS Style

Carbonero-Pacheco, J.; García-Jiménez, Á.; García-García, J.C.; Santos-Dueñas, I.M.; García-Martínez, T.; Moreno, J.; Moreno-García, J.; Mauricio, J.C. Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Appl. Sci. 2025, 15, 1546. https://doi.org/10.3390/app15031546

AMA Style

Carbonero-Pacheco J, García-Jiménez Á, García-García JC, Santos-Dueñas IM, García-Martínez T, Moreno J, Moreno-García J, Mauricio JC. Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Applied Sciences. 2025; 15(3):1546. https://doi.org/10.3390/app15031546

Chicago/Turabian Style

Carbonero-Pacheco, Juan, Álvaro García-Jiménez, Juan Carlos García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, and Juan Carlos Mauricio. 2025. "Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines" Applied Sciences 15, no. 3: 1546. https://doi.org/10.3390/app15031546

APA Style

Carbonero-Pacheco, J., García-Jiménez, Á., García-García, J. C., Santos-Dueñas, I. M., García-Martínez, T., Moreno, J., Moreno-García, J., & Mauricio, J. C. (2025). Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Applied Sciences, 15(3), 1546. https://doi.org/10.3390/app15031546

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Article metric data becomes available approximately 24 hours after publication online.
Back to TopTop