Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.

Francesca Patrignani,Claudio Riponi,Pamela Vernocchi,Fabio Chinnici,Maurice Ndagijimana,Rosalba Lanciotti,Diana I. Serrazanetti

doi:10.3389/fmicb.2016.00243

Abstract

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.

Highlights

The wine flavor and aroma are the result of several interactions between a huge amount of chemical compounds and sensory receptors
The yeast strains have produced, in strain dependent way, succinic acid, which ranged from 0.19 to 1.74 g l−1
The present work showed that the omic technique adopted (GC/flame photometric detectors (FPD) and GC/MS-SPME) can be used as fingerprinting tools and, since they are successfully combinable with those produced by conventional analysis techniques, they can allow to discriminate among the tested strains, in order to select the best candidate in relation to the desiderated wine sensory features

Summary

Introduction

The wine flavor and aroma are the result of several interactions between a huge amount of chemical compounds and sensory receptors. The aroma compounds from yeast metabolisms are constituted by higher alcohols, esters, organic acids and aldehydes (Lambrechts and Pretorius, 2000; Vernocchi et al, 2011, 2015). The amount of these compounds constitutes the overall expression of the fermentative flavor and, if in excess, some of them (i.e., acetic acid, acetaldehyde) may be regarded as undesirable (Liu and Pilone, 2000; Styger et al, 2011)

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Conclusion