engleski

Influence of non-Saccharomyces yeasts on the volatile aroma profile of white grape must in early fermentation

The purpose of this study was to investigate the effect of different non-Saccharomyces yeasts on volatile aroma profile in early fermentation of a white cultivar Malvazija istarska(Vitis vinifera L.). The grape must was inoculated in monoculture with Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans and Schizosaccharomyces pombe. Saccharomyces cerevisiae was inoculated as a control. The identifi cation and quantifi cation of volatile compounds was done with gas chromatographymass spectrometry, after headspace solid-phase microextraction. The chromatographic data were elaborated by statistical analysis. Each of the studied non-Saccharomyces yeasts influenced volatile aroma composition in a unique way in early fermentation. The analysis showed that many of the investigated yeasts caused an increase in linalool and β-damascenone concentrations and improved synthesis of many major and minor esters, while simultaneously caused lower production of higher alcohols and fatty acids. T. delbrueckii and M. pulcherrima induced the synthesis of compounds not commonly found in S. cerevisiae fermented wines. Multivariate statistical analysis confirmed that each of the investigated yeasts generated a particular volatile profile in early fermentation. The obtained results showed that non-Saccharomyces yeasts have a potential that could be used to produce wines with complex and distinct volatile aroma compound profiles.

non-Saccharomyces yeasts, sequential inoculation, volatile aroma compounds, esters, Malvazija istarska wine

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