Abstract
The influence of mannaproteins released from yeast cell walls during alcoholic fermentation on the volatility of aroma substances was investigated in a model wine. After the characterization of macromolecules (substrates), two techniques have been used to study the interactions with aroma compounds: headspace analysis and an equilibrium dialysis method. The assumed effects of these macromolecules from yeasts on the fixation of volatile compounds were demonstrated. The physico-chemical interactions between aroma substances and mannaproteins depended on the nature of volatile compounds. Protein concentration in substrates was an important factor in their binding capacity. The retention of aroma compounds (β-ionone, ethyl hexanoate) was attributed to mannaproteins having a high proportion of proteins.
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