Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation
There is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-<i>Saccharomyces</i> yeasts just before sequential inoculation...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3088 |
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| author | Doris Delač Salopek Ivana Horvat Ana Hranilović Tomislav Plavša Sanja Radeka Igor Pasković Igor Lukić |
| author_facet | Doris Delač Salopek Ivana Horvat Ana Hranilović Tomislav Plavša Sanja Radeka Igor Pasković Igor Lukić |
| author_sort | Doris Delač Salopek |
| collection | DOAJ |
| description | There is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-<i>Saccharomyces</i> yeasts just before sequential inoculation with <i>Saccharomyces cerevisiae</i> to provide an insight into the particular effects they induce at this stage. The grape must of Malvazija istarska was inoculated with monocultures of <i>Torulaspora delbrueckii</i>, <i>Metschnikowia pulcherrima</i>, <i>Pichia kluyveri</i>, <i>Lachancea thermotolerans</i>, and <i>Schizosaccharomyces pombe</i>, alongside a <i>S. cerevisiae</i> control. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography–mass spectrometry, and the data were statistically elaborated. Volatile profiles of non-<i>Saccharomyces</i> yeasts differed significantly from the <i>S. cerevisiae</i> control. Most treatments caused increases in linalool and β-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. <i>Torulaspora delbrueckii</i> and <i>M. pulcherrima</i> produced compounds not commonly found in <i>S. cerevisiae</i> fermented wines. Multivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. Future studies should explore to what degree these contributions persist after sequential inoculation with <i>S. cerevisiae</i> in diverse grape must matrices. |
| first_indexed | 2024-03-09T21:44:19Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:19Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b6bd0cd35dab488fbbd994c80a9b14262023-11-23T20:21:54ZengMDPI AGFoods2304-81582022-10-011119308810.3390/foods11193088Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must FermentationDoris Delač Salopek0Ivana Horvat1Ana Hranilović2Tomislav Plavša3Sanja Radeka4Igor Pasković5Igor Lukić6Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Wine Science, The University of Adelaide, Urrbrae, SA 5064, AustraliaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaThere is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-<i>Saccharomyces</i> yeasts just before sequential inoculation with <i>Saccharomyces cerevisiae</i> to provide an insight into the particular effects they induce at this stage. The grape must of Malvazija istarska was inoculated with monocultures of <i>Torulaspora delbrueckii</i>, <i>Metschnikowia pulcherrima</i>, <i>Pichia kluyveri</i>, <i>Lachancea thermotolerans</i>, and <i>Schizosaccharomyces pombe</i>, alongside a <i>S. cerevisiae</i> control. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography–mass spectrometry, and the data were statistically elaborated. Volatile profiles of non-<i>Saccharomyces</i> yeasts differed significantly from the <i>S. cerevisiae</i> control. Most treatments caused increases in linalool and β-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. <i>Torulaspora delbrueckii</i> and <i>M. pulcherrima</i> produced compounds not commonly found in <i>S. cerevisiae</i> fermented wines. Multivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. Future studies should explore to what degree these contributions persist after sequential inoculation with <i>S. cerevisiae</i> in diverse grape must matrices.https://www.mdpi.com/2304-8158/11/19/3088non-<i>Saccharomyces</i> yeastssequential inoculationvolatile aroma compoundsestersGC/MSMalvazija istarska wine |
| spellingShingle | Doris Delač Salopek Ivana Horvat Ana Hranilović Tomislav Plavša Sanja Radeka Igor Pasković Igor Lukić Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation Foods non-<i>Saccharomyces</i> yeasts sequential inoculation volatile aroma compounds esters GC/MS Malvazija istarska wine |
| title | Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation |
| title_full | Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation |
| title_fullStr | Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation |
| title_full_unstemmed | Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation |
| title_short | Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation |
| title_sort | diversity of volatile aroma compound composition produced by non i saccharomyces i yeasts in the early phase of grape must fermentation |
| topic | non-<i>Saccharomyces</i> yeasts sequential inoculation volatile aroma compounds esters GC/MS Malvazija istarska wine |
| url | https://www.mdpi.com/2304-8158/11/19/3088 |
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