Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová and Katarína Furdíková
Additional contact information
Tereza Drtilová: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Katarína Ďurčanská: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Andrea Machyňáková: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Ivan Špánik: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Tatiana Klempová: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Katarína Furdíková: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

Czech Journal of Food Sciences, 2020, vol. 38, issue 2, 94-102

Abstract: Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.

Keywords: comprehensive gas chromatography; high-resolution mass spectrometry; winemaking technologies; yeast (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/338/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/338/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:338-2018-cjfs

DOI: 10.17221/338/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().