Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content.
Co-inoculation
Indigenous yeast
Multivariate Curve Resolution
Non-Saccharomyces
Non-conventional yeast species
Sequential stir bar sorptive extraction
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2019
15 Mar 2019
Historique:
received:
22
12
2017
revised:
20
07
2018
accepted:
08
10
2018
entrez:
10
11
2018
pubmed:
10
11
2018
medline:
3
1
2019
Statut:
ppublish
Résumé
The aim of this work was to evaluate how the use of mixed cultures of Saccharomyces cerevisiae and Lachancea thermotolerans indigenous yeast strains influences the volatile composition of wine. Multivariate curve resolution (MCR) method has been applied to data analysis. Five fermentation trials were carried out: three co-inoculated with L. thermotolerans:S. cerevisiae, at the ratio of 50:1, 20:1 and 5:1 respectively, and two with a pure culture of each strain. A must from sun-dried Pedro Ximénez grapes was employed. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS analysis. MCR provided 171 peaks. Results in co-inoculation fermentations revealed that the majority compounds obtained in each case followed the same trend as that observed for the pure culture of the strain that was present in a higher proportion. Finally, 50:1 and 20:1 seemed to be the best proportions to obtain a wine with a quality volatile profile.
Identifiants
pubmed: 30409615
pii: S0308-8146(18)31806-5
doi: 10.1016/j.foodchem.2018.10.041
pii:
doi:
Substances chimiques
Sugars
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
427-435Informations de copyright
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