Cider Fermentation Metabolite and Sensory Data from Hanseniaspora Vineae Strains

A 70.8 KB PDF document by Leandro Acevedo, last updated on 2026-05-26. It describes a study evaluating ten native Hanseniaspora vineae yeast strains from Uruguayan vineyards for cider production, comparing them to a commercial Saccharomyces cerevisiae strain. The data likely contains chemical characterization results from GC–MS and HPLC analysis and sensory evaluation data.

Use Cases

• Comparing volatile aroma compound profiles between different yeast strains based on GC–MS data mentioned in the description.
• Identifying unique metabolic traits, such as the production of tyrosol and tryptophol acetates, specific to Hanseniaspora vineae.
• Correlating chemical analysis results with sensory descriptors like 'fruity' and 'citrus' from the CATA methodology.
• Evaluating the fermentative performance of native yeast strains for potential use as functional starters in cider making.

Strengths

• Includes data from both microfermentation trials and pilot-scale fermentations, as described.
• Chemical characterization performed using GC–MS and HPLC, which are standard analytical techniques.
• Sensory analysis conducted using a defined CATA (Check-All-That-Apply) methodology.

Limitations

• The dataset is small at 70.8 KB, suggesting limited scope or summary-level data.
• Row count and column-level documentation are unknown; field semantics must be inferred after download.
• Data may reflect geographic bias inherent to the source, as strains were isolated from Uruguayan vineyards.

Provenance

Source

figshare

Collection Method

Data generated from laboratory microfermentation and pilot-scale trials, followed by chemical and sensory analysis.

Freshness

Last updated 2026-05-26 04:37:32; freshness should be verified.

Geography

Uruguay (yeast strains isolated from Uruguayan vineyards)