title: Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.
abstract: In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of S. cerevisiae. In addition, the production of sulfur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the 10 strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulfur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.
authors.affiliation: Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Chinnici
authors.affiliation: Interdepartmental Centres for Industrial Research, University of Bologna Cesena, Italy.
authors.forename: Diana I
authors.initials: DI
authors.lastname: Serrazanetti
authors.affiliation: Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Human Microbiome Unit, Genetic and Rare Diseases Area, Bambino Gesu Research Hospital IRCCSRome, Italy.
authors.forename: Pamela
authors.initials: P
authors.lastname: Vernocchi
authors.affiliation: Department of Agricultural Food and Nutritional Science, Agriculture/Forestry Centre, University of Alberta Edmonton, AB, Canada.
authors.forename: Maurice
authors.initials: M
authors.lastname: Ndagijimana
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy.
authors.forename: Claudio
authors.initials: C
authors.lastname: Riponi
authors.affiliation: Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy.
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
keywords: Saccharomyces cerevisiae; Trebbiano wine; electronic nose; sulfur compounds; volatile compounds