The capacity of yeast cell walls to bind volatile compounds was investigated in a model hydroalcoholic system. The interactions between five aroma substances and yeast walls in a model wine were shown using the head space technique and the equilibrium dialysis method. The effect of cell walls on the volatility of aroma depended on the physico-chemical nature of volatile compounds. Yeast walls led to a decrease in vapor phase concentration of all aroma substances. A greater degree of binding was noted for the more hydrophobic volatile compounds: ethyl octanoate and β-ionone. Binding capacity of yeast cell walls was partly explained by lipid matter and the insolubility of walls in model wine.
- Copyright 1994 by the American Society for Enology and Viticulture