Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

Abstract

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 Saccharomyces strains (three S. cerevisiae and one S. bayanus) 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.

Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine

“…A similar mismatch is seen in the concentration of diethyl butanoate, a carrier of fruity and caramel aromas. In Plavac Mali wines maximum of this compound was in N wines, and the minimum in S wines, contrary to data previously reported [33]. Differences between esters are related to a yeast strain but also to grape juice components [35] and juice composition as sugar content, YAN levels, amino acid profile, carbon and nitrogen content, temperature, and aeration degree during vinification [6,43].…”

“…Yeasts differ in the capability of the detachment of those compounds in dependence on the chemical structure of the sugar and the aglycone moieties [33]. Acid hydrolysis plays an important role in the rearrangements of terpenes and C13 norisoprenoids.…”

Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile

“…The Lt x Sc (J) treatment resulted in the highest concentration of total lactones (590 µg/L), while the lowest concentration of 251 µg/L was determined in (K (J)). The most represented lactones in wine are butyrolactone and γ-butyrolactone [62]. This study found a significant increase in γ-butyrolactone in Lt x Sc (J), which is consistent with previous reports [46,51].…”

Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods

“…The special aromatic character of Muscat of Alexandria wines is attributed to the presence of terpenes and C13-norisoprenoids in concentrations higher than their odor threshold; such volatile molecules originate from grapes [ 44 ]. The major fermentation compounds, produced due to the metabolic activity of the yeasts, are alcohols, ethyl esters, acetates, and fatty acids [ 45 ]. Many primary and secondary volatile metabolites have been detected, identified, and semi-quantified with the described HS-SPME-GC-MS method, and a characteristic chromatogram of the 1st day of fermentation is shown in Figure 1 .…”