Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Molina, Ana María Anguiano; Guadalupe, Victor; Varela, Cristián; Swiegers, Jan H.; Pretorius, Isak S.; Agosín, Eduardo

doi:10.1016/j.foodchem.2009.03.116

Cited by 91 publications

(84 citation statements)

References 16 publications

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“…After that, it was passed through a solid phase separation C18 Sep-Pak cartridge (Waters Associates, Milford, MA, USA) preactivated with equal volumes of methanol, air and water (10:10:10, v/v). Organic acids and sugars were determined by HPLC (Mena et al, 2011;Molina et al, 2009;Santos et al, 2013) using a HP 1100 series system provided with an automatic injector and an UV-detector, set at 210 nm wavelength, coupled with a refractive index detector (Hewlett-Packard, Palo Alto, CA, USA). A 10 µL sample was injected into a C610H Supelcogel (30 cm x 7.8 mm) column preheated at 30 °C and protected with a C610H Supelcogel (5 cm x 4.6 mm) guard column (Supelco, Bellefonte, PA, USA).…”

Section: Analysis Of Sugars Organic Acids Ethanol and Glycerolmentioning

confidence: 99%

“…During alcoholic fermentation, the fruit juice can suffer a number of variations that can be controlled. Depending on the fruit used, there are some parameters that will be important to keep the end consumer acceptance, such as color (Petravic-Tominac et al, 2013), aroma (Koppel et al, 2015;Molina et al, 2009) and distinctive taste plus others as its functional properties. The aroma and flavor profile of wine or fermented beverage is the result of an almost infinite number of variations in chemical and volatile composition, and generally, yeasts are the major contributor for modifying aroma, flavor, mouth-feel, color and chemical complexity.…”

Section: Introductionmentioning

confidence: 99%

“…Pomegranate exhibit a wide range of biological properties that were attributed to the antioxidative properties of pomegranate polyphenols anthocyanins and hydrolysable tannins (such as punicalagins, punicalin, pedunculagin, gallagic and ellagic acid esters of glucose) (González- Molina et al, 2009;Mena et al, 2011). One characteristic of this fruit is its red color, due to high concentrations of polyphenolic phytochemicals, particularly anthocyanin pigments.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

et al. 2016

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Section: Analysis Of Sugars Organic Acids Ethanol and Glycerolmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

et al. 2016

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“…Studies on fermented alcoholic beverages indicate that the dominant and major compounds (higher alcohols, fatty acids, acetates, ethyl esters, ketones and aldehydes) which contribute to flavour are formed during yeast fermentation. The literature on this topic shows that different yeast strains have a large influence on volatile compound production 3,17,[19][20][21][22]25 . The fermented alcoholic beverage industry is very interested in yeast strains that produce a unique flavour, and there is more and more research ongoing on yeast flavour characteristics and on the selection of yeast strains yielding excellent flavours 5 .…”

Section: Introductionmentioning

confidence: 99%

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Chen

2010

Journal of the Institute of Brewing

136

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In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small‐scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry (GC‐MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2‐phenylethanol and 3‐methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched‐chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.

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“…its metabolism) (Lambrechts & Pretorius 2000) and Czech J. Food Sci., 35, 2017(2): 131-142 doi: 10.17221/79/2016 therefore, each strain produces a different profile of VOCs even when fermenting the same grape must (Molina et al 2009). …”

mentioning

confidence: 99%

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Furdíková¹,

Makyšová²,

S̆pánik³

2017

Czech J. Food Sci.

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Furdíková K., Makyšová K., Špánik I. (2017): Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids, and esters in wine. Czech J. Food Sci., 35: 131-142.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.

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Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Cited by 91 publications

References 16 publications

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

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