Next Article in Journal
Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
Next Article in Special Issue
Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider
Previous Article in Journal
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
Previous Article in Special Issue
Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations
Open AccessArticle

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

1
Departement of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy
2
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, via Quinto Bucci, 47521 Cesena, Italy
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 66; https://doi.org/10.3390/fermentation5030066
Received: 31 May 2019 / Revised: 16 July 2019 / Accepted: 17 July 2019 / Published: 20 July 2019
The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release. View Full-Text
Keywords: Saccharomyces cerevisiae; mannoproteins; volatile molecule profile; SPME-technique Saccharomyces cerevisiae; mannoproteins; volatile molecule profile; SPME-technique
Show Figures

Graphical abstract

MDPI and ACS Style

Braschi, G.; Ricci, A.; Grazia, L.; Versari, A.; Patrignani, F.; Lanciotti, R. Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains. Fermentation 2019, 5, 66.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop