Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
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 <i>Saccharomyces</i> strains (three <i>S. cerevisiae</i> and one <i>...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/17/7767 |
| _version_ | 1829454355556728832 |
|---|---|
| author | Alessandro Genovese Nicola Caporaso Luigi Moio |
| author_facet | Alessandro Genovese Nicola Caporaso Luigi Moio |
| author_sort | Alessandro Genovese |
| collection | DOAJ |
| description | 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 <i>Saccharomyces</i> strains (three <i>S. cerevisiae</i> and one <i>S. bayanus</i>) 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 attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety. |
| first_indexed | 2024-03-10T08:17:04Z |
| format | Article |
| id | doaj.art-93e691588de7468293bbf5b5199b377f |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T08:17:04Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-93e691588de7468293bbf5b5199b377f2023-11-22T10:16:05ZengMDPI AGApplied Sciences2076-34172021-08-011117776710.3390/app11177767Influence of Yeast Strain on Odor-Active Compounds in Fiano WineAlessandro Genovese0Nicola Caporaso1Luigi Moio2Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, 80055 Portici, ItalyDepartment of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, 80055 Portici, ItalyDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, ItalyThe 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 <i>Saccharomyces</i> strains (three <i>S. cerevisiae</i> and one <i>S. bayanus</i>) 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 attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.https://www.mdpi.com/2076-3417/11/17/7767yeastsvolatile compoundswhite winegas chromatography/olfactometryAroma Extract Dilution Analysis (AEDA)alcoholic fermentation |
| spellingShingle | Alessandro Genovese Nicola Caporaso Luigi Moio Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine Applied Sciences yeasts volatile compounds white wine gas chromatography/olfactometry Aroma Extract Dilution Analysis (AEDA) alcoholic fermentation |
| title | Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine |
| title_full | Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine |
| title_fullStr | Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine |
| title_full_unstemmed | Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine |
| title_short | Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine |
| title_sort | influence of yeast strain on odor active compounds in fiano wine |
| topic | yeasts volatile compounds white wine gas chromatography/olfactometry Aroma Extract Dilution Analysis (AEDA) alcoholic fermentation |
| url | https://www.mdpi.com/2076-3417/11/17/7767 |
| work_keys_str_mv | AT alessandrogenovese influenceofyeaststrainonodoractivecompoundsinfianowine AT nicolacaporaso influenceofyeaststrainonodoractivecompoundsinfianowine AT luigimoio influenceofyeaststrainonodoractivecompoundsinfianowine |