TY - JOUR
T1 - Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must
AU - Patrignani, Francesca
AU - Chinnici, Fabio
AU - Serrazanetti, Diana I.
AU - Vernocchi, Pamela
AU - Ndagijimana, Maurice
AU - Riponi, Claudio
AU - Lanciotti, Rosalba
PY - 2016/3/4
Y1 - 2016/3/4
N2 - In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of S. cerevisiae. In addition, the production of sulfur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the 10 strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulfur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.
AB - In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of S. cerevisiae. In addition, the production of sulfur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the 10 strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulfur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.
KW - Electronic nose
KW - Saccharomyces cerevisiae
KW - Sulfur compounds
KW - Trebbiano wine
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=84964336848&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84964336848&partnerID=8YFLogxK
U2 - 10.3389/fmicb.2016.00243
DO - 10.3389/fmicb.2016.00243
M3 - Article
AN - SCOPUS:84964336848
VL - 7
JO - Frontiers in Microbiology
JF - Frontiers in Microbiology
SN - 1664-302X
IS - MAR
M1 - 243
ER -