Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines
BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To ha...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2009-08, Vol.89 (10), p.1665-1673 |
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| creator | Pozo-Bayón, Maria Ángeles Andújar-Ortiz, Inmaculada Moreno-Arribas, M. Victoria |
| description | BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To have the most accurate picture of the volatile compounds, pressurized liquid extraction technique (PLE) was used with different solvents and extraction temperatures. Complementary headspace solid-phase microextraction was applied to gain insight into the volatile composition. In addition, the ability of some target volatile (pyrazines) to be released into model wines was investigated.RESULTS: The PLE technique was mainly suitable for the extraction of volatile compounds with a low to medium molecular weight and the best extraction yields were obtained by using apolar solvents (hexane) and high temperatures (150 °C). PLE in combination with solid-phase microextraction allowed the identification of 35 volatile compounds, most of them heterocyclic-containing nitrogen compounds formed during the processing of IDY that could be released into the wines: the signal of four target masses corresponding to 2,5-dimethylpyrazine, trimethylpyrazine, methylbutylpyrazine and 2-ethyl-3,5-dimethylpyrazine increased in the synthetic wines after 13 days when IDY was left in the model wines.CONCLUSION: The study confirmed that some volatile compounds identified in IDY which were formed during processing could be released into the wines which might modify wine aroma composition. |
| doi_str_mv | 10.1002/jsfa.3638 |
| format | Article |
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Victoria</creator><creatorcontrib>Pozo-Bayón, Maria Ángeles ; Andújar-Ortiz, Inmaculada ; Moreno-Arribas, M. Victoria</creatorcontrib><description>BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To have the most accurate picture of the volatile compounds, pressurized liquid extraction technique (PLE) was used with different solvents and extraction temperatures. Complementary headspace solid-phase microextraction was applied to gain insight into the volatile composition. In addition, the ability of some target volatile (pyrazines) to be released into model wines was investigated.RESULTS: The PLE technique was mainly suitable for the extraction of volatile compounds with a low to medium molecular weight and the best extraction yields were obtained by using apolar solvents (hexane) and high temperatures (150 °C). PLE in combination with solid-phase microextraction allowed the identification of 35 volatile compounds, most of them heterocyclic-containing nitrogen compounds formed during the processing of IDY that could be released into the wines: the signal of four target masses corresponding to 2,5-dimethylpyrazine, trimethylpyrazine, methylbutylpyrazine and 2-ethyl-3,5-dimethylpyrazine increased in the synthetic wines after 13 days when IDY was left in the model wines.CONCLUSION: The study confirmed that some volatile compounds identified in IDY which were formed during processing could be released into the wines which might modify wine aroma composition.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.3638</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; Chromatography ; Fermentation ; Fermented food industries ; food additives ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; General aspects ; headspace analysis ; heterocyclic nitrogen compounds ; inactive dry yeast ; inactive dry yeast preparations ; Mass spectrometry ; microextraction ; odor compounds ; pressure treatment ; pressurized liquid extraction ; solid phase extraction ; solid-phase microextraction ; Vitaceae ; volatile compounds ; wine ; wine quality ; winemaking ; winemaking additives ; Wines ; Wines and vinegars ; Yeast ; yeasts</subject><ispartof>Journal of the science of food and agriculture, 2009-08, Vol.89 (10), p.1665-1673</ispartof><rights>Copyright © 2009 Society of Chemical Industry</rights><rights>2009 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Aug 15, 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4208-4aaf77106248a5092b9031077733027a46554b30c390ed8719bd61a04909f2eb3</citedby><cites>FETCH-LOGICAL-c4208-4aaf77106248a5092b9031077733027a46554b30c390ed8719bd61a04909f2eb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.3638$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.3638$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21646705$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Pozo-Bayón, Maria Ángeles</creatorcontrib><creatorcontrib>Andújar-Ortiz, Inmaculada</creatorcontrib><creatorcontrib>Moreno-Arribas, M. Victoria</creatorcontrib><title>Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To have the most accurate picture of the volatile compounds, pressurized liquid extraction technique (PLE) was used with different solvents and extraction temperatures. Complementary headspace solid-phase microextraction was applied to gain insight into the volatile composition. In addition, the ability of some target volatile (pyrazines) to be released into model wines was investigated.RESULTS: The PLE technique was mainly suitable for the extraction of volatile compounds with a low to medium molecular weight and the best extraction yields were obtained by using apolar solvents (hexane) and high temperatures (150 °C). PLE in combination with solid-phase microextraction allowed the identification of 35 volatile compounds, most of them heterocyclic-containing nitrogen compounds formed during the processing of IDY that could be released into the wines: the signal of four target masses corresponding to 2,5-dimethylpyrazine, trimethylpyrazine, methylbutylpyrazine and 2-ethyl-3,5-dimethylpyrazine increased in the synthetic wines after 13 days when IDY was left in the model wines.CONCLUSION: The study confirmed that some volatile compounds identified in IDY which were formed during processing could be released into the wines which might modify wine aroma composition.</description><subject>Biological and medical sciences</subject><subject>Chromatography</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>food additives</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>General aspects</subject><subject>headspace analysis</subject><subject>heterocyclic nitrogen compounds</subject><subject>inactive dry yeast</subject><subject>inactive dry yeast preparations</subject><subject>Mass spectrometry</subject><subject>microextraction</subject><subject>odor compounds</subject><subject>pressure treatment</subject><subject>pressurized liquid extraction</subject><subject>solid phase extraction</subject><subject>solid-phase microextraction</subject><subject>Vitaceae</subject><subject>volatile compounds</subject><subject>wine</subject><subject>wine quality</subject><subject>winemaking</subject><subject>winemaking additives</subject><subject>Wines</subject><subject>Wines and vinegars</subject><subject>Yeast</subject><subject>yeasts</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNp1kU1v1DAQhiMEEkvhwC_AQkKIQ9rxR-zkWK3oAioFaWnhZk0Su3ibjbd2tiXiz-MoSw9InObg5330eibLXlI4pgDsZBMtHnPJy0fZgkKlcgAKj7NFemN5QQV7mj2LcQMAVSXlIvt95TscXGfILng7TexbsvOD6QeHHfGWuB6bwd0Z0oaRjAbjkNcYTUvuXW-2eOP6a4Jt6yYmksGTrW-dHcnw05C7v_bGb3c-Jsb3k3OKxufZE4tdNC8O8yi7PHv_bfkhP_-y-rg8Pc8bwaDMBaJVioJkosQCKlZXwCkopTgHplDIohA1h4ZXYNpS0apuJUUQFVSWmZofZW9nb_ri7d7EQW9dbEzXYW_8PmpViEJCQWUiX_9Dbvw-9KmcZowpJrngCXo3Q03wMQZj9S64LYZRU9DTEfR0BD0dIbFvDkKMDXY2YN-4-BBgVAqpoEjcyczdp2WN_xfqT-uz04M5nxMuDubXQwLDjZaKq0J_v1jp9dWPz-LraqkvEv9q5i16jdchtbhcM6AcUocyleB_AJF3rok</recordid><startdate>20090815</startdate><enddate>20090815</enddate><creator>Pozo-Bayón, Maria Ángeles</creator><creator>Andújar-Ortiz, Inmaculada</creator><creator>Moreno-Arribas, M. 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Victoria</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4208-4aaf77106248a5092b9031077733027a46554b30c390ed8719bd61a04909f2eb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Chromatography</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>food additives</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>General aspects</topic><topic>headspace analysis</topic><topic>heterocyclic nitrogen compounds</topic><topic>inactive dry yeast</topic><topic>inactive dry yeast preparations</topic><topic>Mass spectrometry</topic><topic>microextraction</topic><topic>odor compounds</topic><topic>pressure treatment</topic><topic>pressurized liquid extraction</topic><topic>solid phase extraction</topic><topic>solid-phase microextraction</topic><topic>Vitaceae</topic><topic>volatile compounds</topic><topic>wine</topic><topic>wine quality</topic><topic>winemaking</topic><topic>winemaking additives</topic><topic>Wines</topic><topic>Wines and vinegars</topic><topic>Yeast</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pozo-Bayón, Maria Ángeles</creatorcontrib><creatorcontrib>Andújar-Ortiz, Inmaculada</creatorcontrib><creatorcontrib>Moreno-Arribas, M. 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Victoria</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2009-08-15</date><risdate>2009</risdate><volume>89</volume><issue>10</issue><spage>1665</spage><epage>1673</epage><pages>1665-1673</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: With the objective of determining the potential of winemaking additives based on inactive dry yeast (IDY) to modify the volatile composition of wines, gas chromatography coupled to mass spectrometry was employed to characterize the volatile profile of a widely used IDY preparation. To have the most accurate picture of the volatile compounds, pressurized liquid extraction technique (PLE) was used with different solvents and extraction temperatures. Complementary headspace solid-phase microextraction was applied to gain insight into the volatile composition. In addition, the ability of some target volatile (pyrazines) to be released into model wines was investigated.RESULTS: The PLE technique was mainly suitable for the extraction of volatile compounds with a low to medium molecular weight and the best extraction yields were obtained by using apolar solvents (hexane) and high temperatures (150 °C). PLE in combination with solid-phase microextraction allowed the identification of 35 volatile compounds, most of them heterocyclic-containing nitrogen compounds formed during the processing of IDY that could be released into the wines: the signal of four target masses corresponding to 2,5-dimethylpyrazine, trimethylpyrazine, methylbutylpyrazine and 2-ethyl-3,5-dimethylpyrazine increased in the synthetic wines after 13 days when IDY was left in the model wines.CONCLUSION: The study confirmed that some volatile compounds identified in IDY which were formed during processing could be released into the wines which might modify wine aroma composition.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.3638</doi><tpages>9</tpages></addata></record> |
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| subjects | Biological and medical sciences Chromatography Fermentation Fermented food industries food additives Food engineering Food industries Fundamental and applied biological sciences. Psychology gas chromatography General aspects headspace analysis heterocyclic nitrogen compounds inactive dry yeast inactive dry yeast preparations Mass spectrometry microextraction odor compounds pressure treatment pressurized liquid extraction solid phase extraction solid-phase microextraction Vitaceae volatile compounds wine wine quality winemaking winemaking additives Wines Wines and vinegars Yeast yeasts |
| title | Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines |
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