Abstract
The purpose of this study was to verify whether both wine yeasts belonging to different species ( Metschnikowia pulcherrima (2), Debaryomyces hansenii, Kluyveromyces thermotolerans, Saccharomyces cerevisiae (3), Hanseniaspora uvarum, Pichia kluyveri) and a non-wine yeast ( Candida molischiana), were able to hydrolyse the terpenoids, norisoprenoids and benzenoids glycosides occurring in Muscat must and transform the produced aglycons. The results obtained confirmed the role played by yeasts in releasing volatile compounds from non-volatile precursors. Among wine yeasts, Hanseniaspora uvarum was able to hydrolyse both glycoconjugated forms of pyranic and furanic oxides of linalool.
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