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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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| Published in: | Journal of food composition and analysis 1997-03, Vol.10 (1) |
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| Language: | English |
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| container_title | Journal of food composition and analysis |
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| creator | Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.) Marcy, J.E Williams, J.M Jasinski, Y |
| description | 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 |
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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. 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The concentrations of free volatiles following fermentation differed among yeasts, but differences were below the sensory thresholds reported for each compound</description><subject>ALMACENAMIENTO</subject><subject>AROMATIC COMPOUNDS</subject><subject>AZUCAR</subject><subject>BIOLOGICAL DIFFERENCES</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSE AROMATIQUE</subject><subject>COMPOSE VOLATIL</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>COMPOSITION GLOBALE</subject><subject>COMPUESTO VOLATIL</subject><subject>COMPUESTOS AROMATICOS</subject><subject>DIFERENCIAS BIOLOGICAS</subject><subject>DIFFERENCE BIOLOGIQUE</subject><subject>FERMENTACION</subject><subject>FERMENTATION</subject><subject>FOOD COMPOSITION</subject><subject>GLUCOSA</subject><subject>GLUCOSE</subject><subject>GRAPE JUICE</subject><subject>JUS DE RAISIN</subject><subject>LEVADURA</subject><subject>LEVURE</subject><subject>PROXIMATE COMPOSITION</subject><subject>SACCHAROMYCES CEREVISIAE</subject><subject>STOCKAGE</subject><subject>STORAGE</subject><subject>STRAIN DIFFERENCES</subject><subject>SUCRE</subject><subject>SUGAR</subject><subject>TERPENOIDE</subject><subject>TERPENOIDOS</subject><subject>TERPENOIDS</subject><subject>VIN</subject><subject>VINIFICACION</subject><subject>VINIFICATION</subject><subject>VINOS</subject><subject>VOLATILE COMPOUNDS</subject><subject>WINEMAKING</subject><subject>WINES</subject><subject>YEASTS</subject><subject>ZUMO DE UVA</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqFjc1OwzAQhC0EEuHnEZD2CFKD7NDQ5IyKOPRW4FqtzDpdZOzKa1Ll4Xg3XMSFE6f5NDO7c6Qqo_v7Ws87c6wq3XV9bdpFe6rORN611m0z7yr1tXSObIboIGDmkWAilCyA4Q2EfMmoQE7IQQ6tNVq7xRQ_JksClhKNLIwEMcDgJxtl8gU-C9AMdjFTyIwexujLf0-QKe0okMz-TuDPcfEPI_stZ4JELJ7DANevnFlg5MCOEsLq9gb2XLoX6sShF7r81XN19bh8fniqHcYNDoll87I2fb_QrTZNc_df_g25QmMG</recordid><startdate>199703</startdate><enddate>199703</enddate><creator>Zoecklein, B.W. 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(Virginia Polytechnic Institute and State University, Blacksburg, VA.) ; Marcy, J.E ; Williams, J.M ; Jasinski, Y</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_US19970501223</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALMACENAMIENTO</topic><topic>AROMATIC COMPOUNDS</topic><topic>AZUCAR</topic><topic>BIOLOGICAL DIFFERENCES</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSE AROMATIQUE</topic><topic>COMPOSE VOLATIL</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>COMPOSITION GLOBALE</topic><topic>COMPUESTO VOLATIL</topic><topic>COMPUESTOS AROMATICOS</topic><topic>DIFERENCIAS BIOLOGICAS</topic><topic>DIFFERENCE BIOLOGIQUE</topic><topic>FERMENTACION</topic><topic>FERMENTATION</topic><topic>FOOD COMPOSITION</topic><topic>GLUCOSA</topic><topic>GLUCOSE</topic><topic>GRAPE JUICE</topic><topic>JUS DE RAISIN</topic><topic>LEVADURA</topic><topic>LEVURE</topic><topic>PROXIMATE COMPOSITION</topic><topic>SACCHAROMYCES CEREVISIAE</topic><topic>STOCKAGE</topic><topic>STORAGE</topic><topic>STRAIN DIFFERENCES</topic><topic>SUCRE</topic><topic>SUGAR</topic><topic>TERPENOIDE</topic><topic>TERPENOIDOS</topic><topic>TERPENOIDS</topic><topic>VIN</topic><topic>VINIFICACION</topic><topic>VINIFICATION</topic><topic>VINOS</topic><topic>VOLATILE COMPOUNDS</topic><topic>WINEMAKING</topic><topic>WINES</topic><topic>YEASTS</topic><topic>ZUMO DE UVA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.)</creatorcontrib><creatorcontrib>Marcy, J.E</creatorcontrib><creatorcontrib>Williams, J.M</creatorcontrib><creatorcontrib>Jasinski, Y</creatorcontrib><collection>AGRIS</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.)</au><au>Marcy, J.E</au><au>Williams, J.M</au><au>Jasinski, Y</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>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</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1997-03</date><risdate>1997</risdate><volume>10</volume><issue>1</issue><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>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</abstract></addata></record> |
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| identifier | ISSN: 0889-1575 |
| ispartof | Journal of food composition and analysis, 1997-03, Vol.10 (1) |
| issn | 0889-1575 1096-0481 |
| language | eng |
| recordid | cdi_fao_agris_US1997050122 |
| source | ScienceDirect Freedom Collection |
| 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 |
| title | 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 |
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