Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines
Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dim...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2020-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0003_impact-of-different-pure-cultures-of-saccharomyces-cerevisiae-on-the-volatile-profile-of-cabernet-sauvignonrose.php |
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| author | Tereza Drtilová Katarína Ďurčanská Andrea Machyňáková Ivan Špánik Tatiana Klempová Katarína Furdíková |
| author_facet | Tereza Drtilová Katarína Ďurčanská Andrea Machyňáková Ivan Špánik Tatiana Klempová Katarína Furdíková |
| author_sort | Tereza Drtilová |
| collection | DOAJ |
| description | Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol. |
| first_indexed | 2024-04-10T08:31:11Z |
| format | Article |
| id | doaj.art-0dab84ed495345ecb6c13693e141dbcf |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:11Z |
| publishDate | 2020-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-0dab84ed495345ecb6c13693e141dbcf2023-02-23T03:28:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172020-04-013829410210.17221/338/2018-CJFScjf-202002-0003Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé winesTereza Drtilová0Katarína Ďurčanská1Andrea Machyňáková2Ivan Špánik3Tatiana Klempová4Katarína Furdíková5Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaInstitute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaInstitute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaInstitute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaInstitute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaInstitute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, SlovakiaGrape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0003_impact-of-different-pure-cultures-of-saccharomyces-cerevisiae-on-the-volatile-profile-of-cabernet-sauvignonrose.phpcomprehensive gas chromatographyhigh-resolution mass spectrometrywinemaking technologies, yeast |
| spellingShingle | Tereza Drtilová Katarína Ďurčanská Andrea Machyňáková Ivan Špánik Tatiana Klempová Katarína Furdíková Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines Czech Journal of Food Sciences comprehensive gas chromatography high-resolution mass spectrometry winemaking technologies, yeast |
| title | Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines |
| title_full | Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines |
| title_fullStr | Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines |
| title_full_unstemmed | Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines |
| title_short | Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines |
| title_sort | impact of different pure cultures of saccharomyces cerevisiae on the volatile profile of cabernet sauvignonrose wines |
| topic | comprehensive gas chromatography high-resolution mass spectrometry winemaking technologies, yeast |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0003_impact-of-different-pure-cultures-of-saccharomyces-cerevisiae-on-the-volatile-profile-of-cabernet-sauvignonrose.php |
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