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Open AccessArticle

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine

1
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
2
Department of Fermentation and Cereal Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
3
Department of Chemistry, 25 Norwida Street, 50-375 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 599; https://doi.org/10.3390/foods8120599
Received: 21 September 2019 / Revised: 21 October 2019 / Accepted: 3 November 2019 / Published: 20 November 2019
(This article belongs to the Section Fermented Foods)
The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas Chromatography–Mass Spectroscopy (GC–MS), antioxidant capacity by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) and ferric-reducing antioxidant power (FRAP) assay, and color of Comission Internationale de l’Eclairage system (CIE) L*a*b* cv. Aurora white wine depending on fermentation conditions (a temperature of 12 °C vs. 20 °C and type of natural and commercial yeast (Saccharomyces cerevisiae vs. Saccharomyces bayanus)). The final wine differed in the content of total phenolic compounds (201.0–287.2 mg/L), except for the variants fermented at 20 °C with S. cerevisiae (321.9 and 329.4 mg/L for S. cerevisiae as Challenge Aroma White and SIHA® Cryaroma type, respectively). A decrease in antioxidant activity ranging from 43.3% to 65.4% (ABTS and FRAP assay) in the matured wine vs. must was demonstrated. S. cerevisiae wine was also characterized by the highest content of total volatile compounds (3.7–4.2 mg/L vs. 1.3 mg/L in the must). In general, the wine obtained with S. cerevisiae had higher alcohol content, antioxidant capacity, and was richer in polyphenolic and volatile compounds. View Full-Text
Keywords: hybrid; yeast; white wine; phenolic compounds; volatile compounds; antioxidant capacity; alcohol hybrid; yeast; white wine; phenolic compounds; volatile compounds; antioxidant capacity; alcohol
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Samoticha, J.; Wojdyło, A.; Chmielewska, J.; Nofer, J. Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine. Foods 2019, 8, 599.

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