RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 29 OP 33 DO 10.5344/ajev.1994.45.1.29 VO 45 IS 1 A1 S. Lubbers A1 C. Charpentier A1 M. Feuillat A1 A. Voilley YR 1994 UL http://www.ajevonline.org/content/45/1/29.abstract 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.