Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains
Background: The role of the <i>S. cerevisiae</i> strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation <i>sur lie</i> aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermenta...
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MDPI AG
2024-12-01
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| Series: | Beverages |
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| author | Sandra Pati Ilaria Benucci Giuseppe Rosiello Marco Esti |
| author_facet | Sandra Pati Ilaria Benucci Giuseppe Rosiello Marco Esti |
| author_sort | Sandra Pati |
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| description | Background: The role of the <i>S. cerevisiae</i> strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation <i>sur lie</i> aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production. |
| format | Article |
| id | doaj-art-52c103e6dafa423d9a02c4fd08b3eeb0 |
| institution | DOAJ |
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| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-52c103e6dafa423d9a02c4fd08b3eeb02025-08-20T02:57:12ZengMDPI AGBeverages2306-57102024-12-0110412210.3390/beverages10040122Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast StrainsSandra Pati0Ilaria Benucci1Giuseppe Rosiello2Marco Esti3Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, ItalyBackground: The role of the <i>S. cerevisiae</i> strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation <i>sur lie</i> aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production.https://www.mdpi.com/2306-5710/10/4/122<i>S. cerevisiae</i> straincommercial oenological yeastsynthetic grape mustalcoholic fermentationGC-MS analysisfermentative volatiles |
| spellingShingle | Sandra Pati Ilaria Benucci Giuseppe Rosiello Marco Esti Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains Beverages <i>S. cerevisiae</i> strain commercial oenological yeast synthetic grape must alcoholic fermentation GC-MS analysis fermentative volatiles |
| title | Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains |
| title_full | Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains |
| title_fullStr | Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains |
| title_full_unstemmed | Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains |
| title_short | Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains |
| title_sort | volatile fingerprints of synthetic wines fermented by different oenological yeast strains |
| topic | <i>S. cerevisiae</i> strain commercial oenological yeast synthetic grape must alcoholic fermentation GC-MS analysis fermentative volatiles |
| url | https://www.mdpi.com/2306-5710/10/4/122 |
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