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Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Author(s) -
Garcia A.,
Carcel C.,
Dulau L.,
Samson A.,
Aguera E.,
Agosin E.,
Günata Z.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09466.x
Subject(s) - wine , fermentation , food science , chemistry , debaryomyces hansenii , yeast , geraniol , saccharomyces , saccharomyces cerevisiae , hydrolysis , berry , inoculation , ethanol fermentation , biology , botany , biochemistry , horticulture , essential oil
: A non‐ Saccharomyces yeast strain, Debaryomyces vanriji , isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co‐cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration in D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanriji β‐glucosidase. D. vanriji inoculated musts showed higher levels of β‐glucosidase activity through fermentation compared to the control sample.