Czech J. Food Sci., 2017, 35(2):131-142 | DOI: 10.17221/79/2016-CJFS

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wineFood Analysis, Food Quality and Nutrition

Katarína Furdíková1, Katarína Makyšová2, Ivan Špánik*,2
1 Institute of Biotechnology and Food Science, and
2 Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method - comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way.

Keywords: volatile organic compounds; secondary aroma of wine; yeast; comprehensive gas chromatography

Published: April 30, 2017  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Furdíková K, Makyšová K, Špánik I. Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine. Czech J. Food Sci. 2017;35(2):131-142. doi: 10.17221/79/2016-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Antalick G., Perello M.-C., De Revel G. (2010): Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography- mass spectrometry. Food Chemistry, 121: 1236-1245. Go to original source...
    2. Cadot Y., Caillé S., Thiollet-Scholtus M., Samson A., Barbeau G., Cheynier V. (2012): Characterisation of typicality for wines related to terroir by conceptual and by perceptual representations. An application to red wines from the Loire Valley. Food Quality and Preference, 24: 48-58. Go to original source...
    3. Campo E., Cacho J., Ferreira V. (2007): Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters Assessment of their occurrence and importance in wine and other alcoholic beverages. Journal of Chromatography A, 1140: 180-188. Go to original source... Go to PubMed...
    4. Fleet G.H. (2008): Wine yeasts for the future. FEMS Yeast Research, 8: 979-995. Go to original source... Go to PubMed...
    5. Hernandez-Orte P., Cacho J.F., Ferreira V. (2002): Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study. Journal of Agricultural and Food Chemistry, 50: 2891-2899. Go to original source... Go to PubMed...
    6. Jackson R.S. (2008): Wine Science: Principles and Applications. 3rd Ed. Amsterdam, Elsevier.
    7. Jiang B., Zhang Z. (2010): Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau region of China. Molecules, 15: 9184-9196. Go to original source... Go to PubMed...
    8. Kurtzmann C.P., Fell J.W. (2000): The Yeasts, a Taxonomic Study. 4th Ed. Amsterdam, Elsevier.
    9. Lambrechts M.G., Pretorius I.S. (2000): Yeast and its importance to wine aroma - a review. South African Journal of Enology and Viticulture, 21: 97-129. Go to original source...
    10. Molina A.M., Guadalupe V., Varela C., Swiegers J.H., Pretorius I.S., Agosin E. (2009): Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. Food Chemistry, 117: 189-195. Go to original source...
    11. Murray J.A. (2012): Qualitative and quantitative approaches in comprehensive two-dimensional gas chromatography. Journal of Chromatography A, 1261: 58-68. Go to original source... Go to PubMed...
    12. OIV (2015): Compendium of international methods of wine and must analysis. Edition 2015, International Organization of Vine and Wine, Paris, France.
    13. Plata C., Millán C., Mauricio J.C., Ortega J.M. (2003). Formation of ethylacetate and isoamyl acetate by various species of wine yeasts. Food Microbiology, 20: 217-224. Go to original source...
    14. Samappito S., Butkhup L. (2010). Effect of skin contact treatments on the aroma profile and chemical components of mulberry (Morus alba Linn.) wines. African Journal of Food Science, 4: 52-61.
    15. Schoorl N., Regenbogen A. (1917): Maßanalytische Zuckerbestimmung, Zeitschrift für analytische Chemie, 56: 191-202. Go to original source...
    16. Stark D., Zala D., Münch T., Sonnleitner B., Marison I.W., von Stockar U. (2003): Inhibition aspects of the bioconversion of l-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae. Enzyme and Microbial Technology, 32: 212-223. Go to original source...
    17. Stribny J., Gamero A., Pérez-Torrado R., Querol A. (2015): Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors. International Journal of Food Microbiology, 205: 41-46. Go to original source... Go to PubMed...
    18. Styger G., Prior B., Bauer F.F. (2011): Wine flavor and aroma. Journal of Industrial Microbiology and Biotechnology, 38: 1145-1159. Go to original source... Go to PubMed...
    19. Swiegers J.H., Bartowsky E.J., Henschke P.A., Pretorius I.S. (2005): Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research, 11: 139-173. Go to original source...
    20. Weldegergis B.T., de Villiers A., Crouch A.M. (2011b): Chemometric investigation of the volatile content of young South African wines. Food Chemistry, 128: 1100-1109. Go to original source...
    21. Weldegergis B.T., de Villiers A., McNeish C., Seethapathy S., Mostafa A., Gorecki T., Crouch A.M. (2011a): Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). Food Chemistry, 129: 188-199. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content