The development of varietal aroma from non-floral grapes by yeasts of different genera

被引：131

作者：

Hernandez-Orte, P. ^{[1
,2
]}

Cersosimo, M. ^{[3
]}

Loscos, N. ^{[1
,2
]}

Cacho, J. ^{[1
,2
]}

Garcia-Moruno, E. ^{[3
]}

Ferreira, V. ^{[1
,2
]}

机构：

[1] Univ Zaragoza, Fac Sci, Dept Analyt Chem, E-50009 Zaragoza, Spain

[2] Aragon Inst Engn Res I3A, Zaragoza 50015, Spain

[3] CRA Ist Sperimentale Enol, I-14100 Asti, Italy

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 03期

关键词：

yeast; wine; fermentation; aroma; variety;

D O I：

10.1016/j.foodchem.2007.09.032

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A fraction of glycosidic precursors extracted from different non-floral grapes has been reconstituted with a synthetic must and the must has been fermented in duplicate by yeasts belonging to different genera previously selected by their high glycosidase activity (Saccharomyces cerivisiae, Saccharomyces bayanus; S. cerevisiae x S. bayanus, Brettanomyces bruxellensis, Hanseniaspora uvarum, Kloeckera apiculata, Torulaspora delbrueckii and Debaryomyces carsonii). Fermentation was allowed to take place for 3 weeks, but only was complete for Saccharomyces yeasts. The wines obtained were analyzed by sensory analysis and by gas chromatography and gas chromatography-mass spectrometry to determine the sensory descriptors and the aroma composition. The results have shown that the yeast genus exerts a critical influence on the levels of most varietal aroma compounds, affecting to all families coming from precursors, including nor-isoprenoids, terpenols, benzenoids, volatile phenols, vanillins and lactones. Leaving aside ethylphenols and vinylphenols, most aroma compounds are produced at relatively low concentrations, but in numbers enough to likely cause a sensory effect. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1064 / 1077

页数：14

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