Regular ArticleEffect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines
References (0)
Cited by (74)
A glance into the aroma of white wine
2021, White Wine TechnologyThe “cold revolution”. Present and future applications of cold-active enzymes and ice-binding proteins
2020, New BiotechnologyCitation Excerpt :Low temperature processes may be of advantage to limit contamination [56,57], preserve volatile aromatic compounds [58] and increase storage capacity [59]. The need for cold-active enzymes is exemplified by the process of wine-making, where pectinases are added to improve the efficiency of juice extraction and the release of aroma and polyphenols [60]. Here, the fermentation temperature is 10–15 °C, much lower than the optimal temperature of mesophilic enzymes.
Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes
2016, Food ChemistryCitation Excerpt :After hydrolysis volatile aglycones are usually determined, although (Williams et al., 1995) proposed a method in which after hydrolysis glycosylic glucose (resulting from an equimolar amounts of aglycone and d-glucose released in hydrolysis) is determined, and provides information on the total pool of glycosylated grape metabolites. The glycosylic glucose measurement is a rapid estimation and generally parallels the analysis of aglycones (Zoecklein, Marcy, Williams, & Jasinski, 1997), and is even recommended for the implementation in the wineries to estimate the grape aroma potential (Arévalo Villena, Pérez, Úbeda, Navascués, & Briones, 2006). In the analysis of non-hydrolyzed glycosides by gas chromatography trifluoroacetylated derivatives were analyzed using methane negative chemical ionization mass spectrometry (Chassagne, Crouzet, Baumes, Lepoutre, & Bayonove, 1995).
Genetic analysis of geraniol metabolism during fermentation
2013, Food MicrobiologyCitation Excerpt :During fermentation the primary monoterpenic must composition is modified by wine yeasts such as Saccharomyces cerevisiae, Saccharomyces uvarum and hybrids (Gamero et al., 2011; King and Dickinson, 2003). These yeasts have only a very limited capability to produce monoterpenoids, limited to a few μg/L amounts (Carrau et al., 2005), but they can release bound terpenoids thanks to their glycosidase activity (Fernández-González et al., 2003; Ugliano et al., 2006; Zoecklein et al., 1997) or modify the free terpenoids content (Fia et al., 2005; King and Dickinson, 2000). Adding known amounts of geraniol to must at the beginning of fermentation has revealed that a drastic reduction of monoterpenols level occurs at the beginning of fermentation (Vaudano et al., 2004).
- 1
To whom correspondence and reprint requests should be addressed.