Articles
THE ROLE OF SACCHAROMYCES CEREVISIAE WINE YEAST IN THE HYDROLYSIS OF GLYCOCONJUGATED AROMA PRECURSORS DURING WINEMAKING
Article number
754_19
Pages
155 – 160
Language
English
Abstract
The hydrolysis of grape glycosidic aroma precursors by Saccharomyces cerevisiae during alcoholic fermentation of a synthetic grape juice (fructose 100 g/L, glucose 100 g/L, vitamins and microelements, pH 3.2) containing glycosides form Muscat grapes was investigated.
Fermentation resulted in a large decline of glycosides, accompanied by a significant increase in the concentration of several compounds resulting from their hydrolysis.
Although the amount of aglycons liberated did not exactly matched the decrease of the corresponding glycoconjugates, hydrolysis of glycosides with release of volatile aglycons occurred at significant levels during alcoholic fermentation, indicating that S. cerevisiae can significantly influence the volatile composition of wine through the release of volatiles from glycosilated precursors.
Fermentation resulted in a large decline of glycosides, accompanied by a significant increase in the concentration of several compounds resulting from their hydrolysis.
Although the amount of aglycons liberated did not exactly matched the decrease of the corresponding glycoconjugates, hydrolysis of glycosides with release of volatile aglycons occurred at significant levels during alcoholic fermentation, indicating that S. cerevisiae can significantly influence the volatile composition of wine through the release of volatiles from glycosilated precursors.
Authors
M. Ugliano, A. Rinaldi, A. Gambuti, L. Moio
Keywords
wine aroma, glycosides, S. cerevisiae, β-glucosidase
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