Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

Authors

  • Florin VARARU University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Jaime MORENO-GARCIA Department of Agricultural Chemistry, Marie Curie (C3) building, University of Córdoba, Ctra N-IV-a, km 396, 14014-Córdoba
  • Juan MORENO Department of Agricultural Chemistry, Marie Curie (C3) building, University of Córdoba, Ctra N-IV-a, km 396, 14014-Córdoba
  • Marius NICULAUA University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Bogdan NECHITA University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Cătălin ZAMFIR University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Cintia COLIBABA University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Georgiana-Diana DUMITRU University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași
  • Valeriu V. COTEA University of Agricultural Sciences and Veterinary Medicine, 3 M Sadoveanu Alley, 700490, Iași

DOI:

https://doi.org/10.15835/nsb719545

Keywords:

compounds; dry wine; fermentation; oenology; sensorial analysis; yeast

Abstract

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

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Published

2015-03-20

How to Cite

VARARU, F., MORENO-GARCIA, J., MORENO, J., NICULAUA, M., NECHITA, B., ZAMFIR, C., COLIBABA, C., DUMITRU, G.-D., & COTEA, V. V. (2015). Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains. Notulae Scientia Biologicae, 7(1), 123–128. https://doi.org/10.15835/nsb719545

Issue

Section

Research articles