Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.
作者： Patrizia Romano , Rocchina Pietrafesa , Rossana Romaniello , Marianna Zambuto , Antonella Calabretti
DOI: 10.1002/YEA.3034
关键词: Starter 、 Industrial microbiology 、 Fermentation 、 Terpene 、 Winemaking 、 Biology 、 Fermentation in winemaking 、 Food science 、 Wine 、 Yeast
摘要: The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for and other micro-organisms. Despite the numerous advantages of this method, high air temperatures used can negatively affect cell viability fermentative performance dried cells. In present study, 11 wine S. cerevisiae strains (both indigenous commercial) were submitted to spray-drying; different process conditions tested order select allowing highest strain survival. exhibited variability tolerance spray-drying treatment. Selected fermentation at laboratory scale formulations (free fresh cells, free immobilized cells cells), assess influence on fitness aromatic quality wine. analysis volatile fraction experimental wines produced selected allowed identification of > 50 compounds (alcohols, esters, ketones, aldehydes terpenes). results obtained showed that significantly influenced content compounds. particular, forms (as both cells) contained higher numbers than from
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