Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon
rosé winesá T., Ďurčanská K., Machyňáková A., Špánik I., Klempová T., Furdíková K. (2020): Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines. Czech J. Food Sci., 38: 94-102.
download PDF

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.

Allen M.S., Lacey M.J., Boyd S. (1994): Determination of methoxypyrazine in red wine by stable isotope dilution gas chromatography-mass spectrometry. Journal of Agriculture and Food Chemistry, 42: 1734–1738.
Allen M.S., Lacey M.J., Brown W.V., Harris R.L.N. (1990): Methoxypyrazines in Sauvignon blanc grapes and wines. American Journal of Enology and Viticulture, 42: 103–108.
Baysal T., Demirdoven A. (2007): Lipoxygenase in fruits and vegetables: A review. Enzyme and Microbial Technology, 40: 491–496.
Black C.A., Parker M., Siebert T.E., Capone D.L., Francis I.L. (2015): Terpenoids and their role in wine flavour: recent advances. Journal of Grape and Wine Research, 21: 582–600.
Culleré L., Escudero A., Campo E., Cacho J., Ferreira V. (2009): Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods. Journal of Chromatography A, 1216: 4040–4045.
Dimitra J.W., Kerry L.K., Wilkinson L., Jeffery D.W. (2016): Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202: 507–517.
Falcao L.D., Revel G., Perello M.C., Moutsiou A., Zanus M.C., Luis M.T.B. (2007): A Survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, c13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. Journal of Agriculture and Food Chemistry, 55: 3605–3612.
Furdíková K., Bajnociová L., Malík F., Špánik I. (2017): Investigation of volatile profile of varietal Gewürztraminer wines using two-dimensional gas chromatography. Journal of Food and Nutrition Research 56: 73–85.
Furdíková K., Makyšová K., Ďurčanská K., Špánik I., Malík F. (2014): Influence of yeast strain on aromatic profile of Gewürztraminer wine. LWT – Food Science and Technology, 59: 256–262.
Gurbuz O., Rouseff J.M., Rouseff R.L. (2006): Comparison of aroma volatiles in commercial merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Journal of Agriculture and Food Chemistry, 54: 3990–3996.
Guth H. (1997): Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry, 45: 3027−3032.
Lima A., Pereira J.A., Baraldi I., Malheiro R. (2017): Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry, 221: 1197–1205.
Michlmayr H., Nauer S., Brandes W., Schümann Ch., Kulbe K.D., del Hierro A.M., Eder R. (2012): Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni. Food Chemistry, 135: 80–87.
Swiegers J.H., Bartowsky E.J., Henschke P.A., Pretorius I.S. (2005): Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine, 11: 139–173.
Tao Y.S., Liu Y.Q., Li H. (2009): Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China). Food Chemistry, 114: 565–569.
Ugliano M., Bartowsky E.J., McCarthy J., Moio L., Henschke P.A. (2016): Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. Journal of Agricultural and Food Chemistry, 54: 6322–6331.
Wang J., Capone D.L., Wilkinson K.L., Jeffery D.W. (2016): Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202: 507–517.
Zott K., Thibon C., Bely M., Lonvaud-Funel A., Dubourdieu D., Masneuf-Pomarade I. (2011): The grape must non-Saccharomyces microbial community: Impact on volatile thiol release. International Journal of Food Microbiology, 151: 210–215.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti