Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines

BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To ha...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2009-08, Vol.89 (10), p.1665-1673
Main Authors: Pozo-Bayón, Maria Ángeles, Andújar-Ortiz, Inmaculada, Moreno-Arribas, M. Victoria
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chromatography
Fermentation
Fermented food industries
food additives
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
General aspects
headspace analysis
heterocyclic nitrogen compounds
inactive dry yeast
inactive dry yeast preparations
Mass spectrometry
microextraction
odor compounds
pressure treatment
pressurized liquid extraction
solid phase extraction
solid-phase microextraction
Vitaceae
volatile compounds
wine
wine quality
winemaking
winemaking additives
Wines
Wines and vinegars
Yeast
yeasts
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Summary:BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To have the most accurate picture of the volatile compounds, pressurized liquid extraction technique (PLE) was used with different solvents and extraction temperatures. Complementary headspace solid-phase microextraction was applied to gain insight into the volatile composition. In addition, the ability of some target volatile (pyrazines) to be released into model wines was investigated.RESULTS: The PLE technique was mainly suitable for the extraction of volatile compounds with a low to medium molecular weight and the best extraction yields were obtained by using apolar solvents (hexane) and high temperatures (150 °C). PLE in combination with solid-phase microextraction allowed the identification of 35 volatile compounds, most of them heterocyclic-containing nitrogen compounds formed during the processing of IDY that could be released into the wines: the signal of four target masses corresponding to 2,5-dimethylpyrazine, trimethylpyrazine, methylbutylpyrazine and 2-ethyl-3,5-dimethylpyrazine increased in the synthetic wines after 13 days when IDY was left in the model wines.CONCLUSION: The study confirmed that some volatile compounds identified in IDY which were formed during processing could be released into the wines which might modify wine aroma composition.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.3638