ArticleFrontiers in microbiology2016
Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.
Article in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies.Foods (Basel, Switzerland) · 2022Article
- How to modulate the formation of negative volatile sulfur compounds during wine fermentation?FEMS yeast research · 2021Review
- Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.Foods (Basel, Switzerland) · 2021Article
- Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health.Frontiers in microbiology · 2016Review
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
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.
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