title: Monitoring volatile compounds production throughout fermentation bySaccharomycesand non-Saccharomycesstrains using headspace sorptive extraction.
abstract: Currently, there is a growing interest in the use of non-Saccharomycesyeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as sequential inoculation. Volatile components of wines were closely related to their sensory quality. Hence, to study the evolution of volatile compounds during fermentation was of great interest. For this, sampling methods that did not alter the volume of fermentation media were the most suitable. This work reports the usefulness of headspace sorptive extraction as non-invasive method to monitor the changes in volatile compounds during fermentation. This method allowed monitoring of 141 compounds throughout the process of fermentation bySaccharomyces cerevisiaeandLachancea thermotoleransstrains. Both strains showed a similar ability to ferment a must with high sugar content. TheS. cerevisiaestrain produced higher amount of volatile compounds especially esters that constitutes fruity aroma thanL. thermotorelans.
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012 Seville, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Morales
authors.affiliation: Dpto. Genética, Facultad de Biología, Universidad de Sevilla, Av. Reina Mercedes s/n, 41012 Seville, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Fierro-Risco
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012 Seville, Spain.
authors.forename: R M
authors.initials: RM
authors.lastname: Callejón
authors.affiliation: Área de Edafología y Química Agrícola, Facultad de Química, Universidad de Sevilla, C/P. García González nº 1, 41012 Seville, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Paneque
keywords: Alcoholic fermentation; HSSE/GC–MS; Lachancea thermotolerans; Non-invasive; Real-time; Volatile compounds