3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
P12 ThE EFFECT OF FERMENTATION<br />
CONDITIONS ON ThE yEAST AROMA<br />
PROFILE<br />
JAROSLAVA KAňUCHOVá PáTKOVá a , EMíLIA<br />
BREIEROVá b , KORnéLIA nEMCOVá a and InGRID<br />
VAJCZIKOVá c<br />
a Institute for viticulture and enology of SARC<br />
Matuškova 25, 831 01 Bratislava, Slovak republic,<br />
b Institute of Chemistry SAS, Dubravska cesta 9, 845 38 Bratislava,<br />
Slovak republic,<br />
chememi@savba.sk<br />
Introduction<br />
Several factors influence the aroma profile during the<br />
alcoholic fermentation of the grape must. One of the widely<br />
discussed topics is the using of apiculate microflora and its<br />
s599<br />
contribution to the aroma of wine. Several authors have studied<br />
1–3 the behaviour of various yeast genera – Kloeckera,<br />
Pichia, Bretanomyces and their contribution to the wine<br />
aroma, considering the apiculate microflora as spoilage. Our<br />
previous results 4 confirmed the role of apiculate microflora<br />
in the wine aroma production under semiaerobic conditions<br />
and support of the original character of wine by apiculate<br />
microflora.<br />
The aim of this work was to determine the effect of<br />
changes in external conditions – oxygen, temperature or substrate<br />
composition on the sensorial expression of genera Rhodotorula,<br />
Sporobolomyces, Pichia, Hansenula Issat-chenkia,<br />
and Torulospora under the winemaking process. All above<br />
mentioned factors influence positively or negatively the final<br />
wine product. Multivariate analysis of variance was used to<br />
determine the overall weight of each one factor.<br />
Table I<br />
Sensorial evaluation of fermented grape must by various yeast strains under various fermentation conditions<br />
Anaerobic conditions Anaerobic conditions<br />
grape must synthetic medium<br />
Yeast strain<br />
10°C<br />
aroma percept aroma<br />
25°C<br />
percept<br />
10°C<br />
aroma percept<br />
25°C<br />
aroma percept<br />
C. intermediata yeast + sulphuric – grape + acetic –<br />
R.mucilaginosa socks smelly – yeast + yeast + socks smelly –<br />
T.delbruecki yeast + acetic – sweety + bread –<br />
S. cerevisiae acidic – fruity + sulphuric – sulphuric –<br />
I. orientalis autolyses – acethone – yeast – not recognised –<br />
Pichia anomala acethone – acidic – fruity + acethone –<br />
S.cerevisiae yeast – sulphuric – fruity + acethone –<br />
P. membranofaciens autolyses – sulphuric – socks smelly – not recognised –<br />
R.mucilaginosa autolyses – acidic – corny + sweet –<br />
P. anomala acethone – fruity– apple + candy floss + not recognised –<br />
Sp.pararoseus not recognised + fruity + socks smelly – acethone –<br />
S.cerevisiae acidic – sulphuric – rubber smell – autolyses –<br />
S.cerevisiae fruity + sulphuric – acidic + autolyses –<br />
Semiaerobic conditions Semiaerobic conditions<br />
grape must synthetic medium<br />
Yeast strain<br />
10°C<br />
aroma percept aroma<br />
25°C<br />
percept<br />
10°C<br />
aroma percept<br />
25°C<br />
aroma percept<br />
C. intermediata acidic – fruity + floral + fruity +<br />
R. mucilaginosa acethone – fruity + frowstilly – vanilla +<br />
T.delbruecki vanilla + vanilla + honey + fruity +<br />
S. cerevisiae autolyses – grape + sulphuric – acetic –<br />
I. orientalis acethone – fruity + autolyses – autolyses –<br />
P. anomala honey + fruity + fruity + fruity +<br />
S. cerevisiae honey + acetic – yeast + floral +<br />
P. membranofaciens yeast + acetic – medical – yeast +<br />
R.. mucilaginosa honey + fruity + sulphuric – not recognise –<br />
P. anomala honey + fruity – sweety + yeast +<br />
S. pararoseus yeast + fruity + sweety + not recognise +<br />
S. cerevisiae yeast + yeast + sweety + not recognised +<br />
S. cerevisiae yeast + fruity – not recognised + not recognised +<br />
S. cerevisiae yeast + fruity – autolyses – not recognised +