PT  - JOURNAL ARTICLE
AU  - S. Lubbers
AU  - C. Charpentier
AU  - M. Feuillat
AU  - A. Voilley
TI  - Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine
AID  - 10.5344/ajev.1994.45.1.29
DP  - 1994 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 29--33
VI  - 45
IP  - 1
4099  - http://www.ajevonline.org/content/45/1/29.short
4100  - http://www.ajevonline.org/content/45/1/29.full
SO  - Am J Enol Vitic.1994 Jan 01; 45
AB  - 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.