TY - JOUR T1 - Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 29 LP - 33 DO - 10.5344/ajev.1994.45.1.29 VL - 45 IS - 1 AU - S. Lubbers AU - C. Charpentier AU - M. Feuillat AU - A. Voilley Y1 - 1994/01/01 UR - http://www.ajevonline.org/content/45/1/29.abstract N2 - 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. ER -