Aroma Compounds in Wine as Influenced by Apiculate Yeasts (original) (raw)
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Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine
International Journal of Food Microbiology, 1991
Volatile substances of wines obtained by fermentation of musts from 'Monastrelr grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particularly Kloeckera apiculata, in the production of volatile substances. Saccharomyces cereuisiae var. chevalieri was found to be the most important yeast of high fermentative power.
Fermentation, 2021
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and...
Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains
Notulae Scientia Biologicae, 2015
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and postfermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from 'Aligoté' grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.
BIO Web of Conferences
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile aroma compounds. An easy handle methodology with dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS) permits the identification of 49 aroma compounds. The aim of the work was to link these aroma compounds, arranged in different chemical families, with the sensorial analysis and to establish the characteristics of each biotechnology used in the trials so we can find solutions to improve the quality of white wines made in hot climate zone that in time was a traditional area of red wines.
Major aroma composition and color of Aligoté wines depending on the yeast strains
Must from Aligote grapes was homogenized and divided into nine batches to produce dry wine. The first eight batches were inoculated with different yeast strains in order to study the influence of the yeast strains to the major aroma compounds and color of wines. The ninth batch was left without inoculums for spontaneous fermentation, as control sample. 12 major volatile compounds were quantified by gas chromatograph – flame ionization detector (GC¬FID) technique. Color measurements (CIELab parameters: L*, a*, b*, C*ab, and hab) were made in a Perkin Elmer Lambda 25 spectrophotometer (PerkinElmer, CA, USA), using 1 mm path length quartz cells, following the recommendations of the Commission Internationale de L'Eclariage (CIE, 2004). Significant differences in composition of volatile compounds and significant color differences were found depending on the yeast strain applied. The sensorial analysis of the wine samples by a tasting panel performed confirms the analytical results.
Australian Journal of Grape and Wine Research, 2009
Background and Aims: Winemakers are constantly searching for new techniques to modulate wine style. Exploiting indigenous yeasts present in grape must is re-emerging as a commercial option in New World wine regions. Wines made with indigenous or ‘wild’ yeasts are perceived to be more complex by showing a greater diversity of flavours; however, the chemical basis for the flavour characteristics is not yet defined. In order to evaluate techniques for making wine with the ‘wild yeast fermentation’ character more reliably, it is necessary to define the salient chemical characteristics of such wines.Methods and Results: Pairs of Chardonnay wines were prepared from the same must and subjected to similar fermentation conditions in the wineries of origin, except for the mode of inoculation. Reference wines were made by inoculation with a Saccharomyces cerevisiae starter culture, whereas companion wines were allowed to undergo fermentation with the indigenous microflora. Of all wine chemicals analysed, only yeast-derived volatile fermentation products showed significant differences between the yeast treatments.Conclusions: Inoculated wines were associated with the esters ethyl hexanoate and 3-methylbutyl acetate and formed a clear cluster by principal component analysis. By comparison with inoculated wines, ‘wild’ yeast fermented wines showed high variability in volatile compounds that contribute to wine aroma, with higher concentrations of 2-methylpropanol, 2-methylbutanoic acid, ethyl 2-methylpropanoate, ethyl decanoate and ethyl dodecanoate potentially being sensorially important.Significance of the Study: This study shows that yeast-derived volatile fermentation products are a key difference between inoculated and uninoculated ferments and provides a chemical basis for the ‘wild yeast fermentation’ character.
Food Chemistry, 2012
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape variety with an increasing demand in the local marketplace. For this purpose, the aroma profiles of wines elaborated from Prieto Picudo grapes have been studied by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the potential of each strain to generate distinctive varietal and fermentation-derived aromatic compounds. The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, ethyl phenylacetate) and varietal compounds (4-mercapto-4-methyl-2-pentanone, 3-mercaptohexylacetate, b-damascenone), thus inducing a deep influence on the final aroma of the wine. Combination of both sensory and chemical data arises as a major tool to monitor the different patterns of aroma release and formation from selected yeast strains during the winemaking process.
Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
Applied Sciences
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...
OENO One, 2003
This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karası wines. Kalecik karası grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test. Résumé : Cette étude a été menée pour élucider les effets de l'addition de souches sélectionnées de levures Saccharomyces cerevisiae sur des vins issus du cépage Kalecik karası. Le Kalecik karası est une variété native de Vitis vinifera, implantée en Anatolie moyenne. L'inoculation avec des levures sélectionnées entraine une production plus importante d'éthanol, comparativement à une fermentation spontanée. De plus, les levures n'appartenant pas à l'espèce Saccharomyces sont réprimées plus tôt. La concentration totale en composés aromatiques augmente en utilisant des levures sélectionnées. Les alcools supérieurs sont abondants et le niveau d'alcool isoamylique varie de 75 à 132 mg/l. L'addition de levures S. cerevisiae entraine une production de plus grandes concentrations de 4-vinyl phénol et d'acétate d'isoamyl. Les vins ont également été analysés par évaluation sensorielle. En test triangulaire, les vins obtenus avec les levures sélectionnées sont différenciés du témoin. En test de rang, le vin préféré est celui produit par la souche commerciale de S. cerevisiae.