3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

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