Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpenes, and selected aglycones of white reisling (Vitis vinifera L.) wines

Four strains of Saccharomyces cerevisiae and native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were measured using three analytical procedures. Fermentation resulted in a decrease in glycosyl glucose with the greatest reduction occurring with nativ...

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Bibliographic Details
Published in:Journal of food composition and analysis 1997-03, Vol.10 (1)
Main Authors: Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Williams, J.M, Jasinski, Y
Format: Article
Language:English
Subjects:
ALMACENAMIENTO
AROMATIC COMPOUNDS
AZUCAR
BIOLOGICAL DIFFERENCES
CHEMICAL COMPOSITION
COMPOSE AROMATIQUE
COMPOSE VOLATIL
COMPOSICION APROXIMADA
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPOSITION GLOBALE
COMPUESTO VOLATIL
COMPUESTOS AROMATICOS
DIFERENCIAS BIOLOGICAS
DIFFERENCE BIOLOGIQUE
FERMENTACION
FERMENTATION
FOOD COMPOSITION
GLUCOSA
GLUCOSE
GRAPE JUICE
JUS DE RAISIN
LEVADURA
LEVURE
PROXIMATE COMPOSITION
SACCHAROMYCES CEREVISIAE
STOCKAGE
STORAGE
STRAIN DIFFERENCES
SUCRE
SUGAR
TERPENOIDE
TERPENOIDOS
TERPENOIDS
VIN
VINIFICACION
VINIFICATION
VINOS
VOLATILE COMPOUNDS
WINEMAKING
WINES
YEASTS
ZUMO DE UVA
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Description
Summary:Four strains of Saccharomyces cerevisiae and native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were measured using three analytical procedures. Fermentation resulted in a decrease in glycosyl glucose with the greatest reduction occurring with native yeast fermentations. Potentially volatile terpene levels were similar among wines following fermentation, the exceptions being those fermented using the Fermiblanc strain and native yeasts which showed lower concentrations. Storing wines for 45 days on the yeast lees (sur lie) reduced the glycosyl glucose and potential volatile terpene content with slight differences among treatments. Gas chromatographic analysis of selected glycosidically bound monoterpene alcohols, oxides, and aromatic alcohols showed a trend similar to the glycosyl glucose and potentially volatile terpenes following fermentation. Fermentation had a variable effect on the free linalool concentration. Levels of nerol and geraniol decreased while free alpha-terpeniol, hotrienol, furanic and pyranic linalool oxides, benzyl alcohol, and 2-phenylethanol increased. The concentrations of free volatiles following fermentation differed among yeasts, but differences were below the sensory thresholds reported for each compound
ISSN:0889-1575
1096-0481