title: Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
abstract: Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p⩽0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis.
authors.affiliation: University of Agricultural Sciences and Veterinary Medicine, 3 Mihail Sadoveanu Alley, Iaşi 700490, Romania.
authors.forename: Florin
authors.initials: F
authors.lastname: Vararu
authors.affiliation: Departamento de Química Agrícola y Edafología, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain.
authors.forename: Jaime
authors.initials: J
authors.lastname: Moreno-García
authors.affiliation: Research Center for Oenology, Romanian Academy, 9 Mihail Sadoveanu Alley, Iaşi 700490, Romania.
authors.forename: Cătălin-Ioan
authors.initials: CI
authors.lastname: Zamfir
authors.affiliation: University of Agricultural Sciences and Veterinary Medicine, 3 Mihail Sadoveanu Alley, Iaşi 700490, Romania.
authors.forename: Valeriu V
authors.initials: VV
authors.lastname: Cotea
authors.affiliation: Departamento de Química Agrícola y Edafología, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain. Electronic address: qe1movij@uco.es.
authors.forename: Juan
authors.initials: J
authors.lastname: Moreno
mesh_terms: D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis* / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D012903:Smell; D027843:Vitis / Q000737:chemistry / Q000382:microbiology; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents
keywords: 1-Hexadecene (PubChem CID: 12395); 2(5H)-Furanone (PubChem CID: 10341); 2-Phenethyl acetate (PubChem CID: 7654); 2-Propanone, 1-hydroxy- (PubChem CID: 8299); 3-Methyl-1-butanol (PubChem CID: 31260); Aligoté; Aroma compounds; Benzophenone (PubChem CID: 3102); Chemometry; Decanoic acid (PubChem CID: 2969); Dodecene (PubChem CID: 8183); Ethyl butanoate (PubChem CID: 7762); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hexyl acetate (PubChem CID: 8908); Hexyl hexanoate (PubChem CID: 22873); Isoamyl acetate (PubChem CID: 31276); Isobutyl phthalate (PubChem CID: 6782); Octanal (PubChem CID: 454); Phenethyl alcohol (PubChem CID: 6054); Saccharomyces cerevisiae; Stir-Bar-Sorptive-Extraction; Wine differentiation