The addition of a commercial yeast autolysate to a model solution of five typical wine aroma compounds (ethyl octanoate, linalool, 2-phenylethanol, beta-ionone and octanoic acid) was investigated considering different variables, such as temperature, pH and the presence of highly concentrated natural volatile substances in wine (e.g. 3-methyl-1-butanol). The interactions of such compounds with both yeast walls and released colloids were studied using gas chromatography, with liquid-liquid extraction and solid-phase microextraction. The results were compared with those obtained by adding the commercial product to a white table wine, spiked with the five standard compounds. The data confirmed that yeast walls mainly bind less polar molecules: their loss in synthetic medium seemed to increase at higher pH values. Temperature and pH affected differently the interactions between yeast colloids and volatile compounds in wine and model solution: in complex solutions (as the addition of 3-methyl-1-butanol demonstrated) the interaction mechanisms could be influenced by competitive or other matrix-related effects, which can reduce the binding of single compounds, or even enhance their volatility

Interaction between yeast autolysates and volatile compounds in wine and model solution

COMUZZO, Piergiorgio;BATTISTUTTA, Franco;ZIRONI, Roberto
2011-01-01

Abstract

The addition of a commercial yeast autolysate to a model solution of five typical wine aroma compounds (ethyl octanoate, linalool, 2-phenylethanol, beta-ionone and octanoic acid) was investigated considering different variables, such as temperature, pH and the presence of highly concentrated natural volatile substances in wine (e.g. 3-methyl-1-butanol). The interactions of such compounds with both yeast walls and released colloids were studied using gas chromatography, with liquid-liquid extraction and solid-phase microextraction. The results were compared with those obtained by adding the commercial product to a white table wine, spiked with the five standard compounds. The data confirmed that yeast walls mainly bind less polar molecules: their loss in synthetic medium seemed to increase at higher pH values. Temperature and pH affected differently the interactions between yeast colloids and volatile compounds in wine and model solution: in complex solutions (as the addition of 3-methyl-1-butanol demonstrated) the interaction mechanisms could be influenced by competitive or other matrix-related effects, which can reduce the binding of single compounds, or even enhance their volatility
File in questo prodotto:
File Dimensione Formato  
Lisati Aromi Modello_Food Chem.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Licenza: Non pubblico
Dimensione 446.67 kB
Formato Adobe PDF
446.67 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/865572
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 34
  • ???jsp.display-item.citation.isi??? 30
social impact