Abstract
A survey of ninety-five Brettanomyces strains was undertaken to determine if strains that consistently gave positive aroma characters (e.g., spicy, fruity, floral) could be identified. Five human evaluators characterized each of these strains by aroma production and the descriptions given were subsequently coupled with a SPME GC/MS analysis. Results indicated that none of the strains yielded universally positive aromas for the evaluators under these conditions. A further characterization of nine of these strains grown with both aromatic amino acids and hydroxycinnamic acids indicated that low levels of the compounds determined to be most important in differentiating the strains may contribute to a positive perception of Brettanomyces strain aromas under these conditions. To further define components associated with positive Brettanomyces character, the volatile aroma compounds produced by five Brettanomyces bruxellensis strains were analyzed using solid phase micro-extraction with gas chromatography and mass spectral detection. This analysis was coupled with olfactory detection (SPME GC/MS O) using nine individual evaluators to identify components most associated with Brettanomyces character and to assess the breadth of descriptive terms used by different individuals for the same compound. Strains were analyzed in defined medium with hydroxycinnamic acids caffeic, coumaric and ferulic acids and/or with the aromatic amino acids phenylalanine and tyrosine added. Twenty-two compounds were determined to have an aroma impact, including the well-characterized ethylphenols and vinylphenols as well as fatty acids, alcohols, esters, terpenes, and an aldehyde.
- ©2015 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.