Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/52653
Title: Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains
Authors: Pati, Sandra
Benucci, Ilaria 
Rosiello, Giuseppe
Esti, Marco 
Journal: BEVERAGES 
Issue Date: 2024
Abstract: 
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production.
URI: http://hdl.handle.net/2067/52653
ISSN: 2306-5710
DOI: 10.3390/beverages10040122
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Appears in Collections:A1. Articolo in rivista

Show full item record

Page view(s)

46
checked on Feb 5, 2025

Download(s)

2
checked on Feb 5, 2025

Google ScholarTM

Check

Altmetric


This item is licensed under a Creative Commons License Creative Commons