Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. The Psychrotolerant Yeast Strain S. cerevisiae AXAZ-1
2.2. Tubular Cellulose as Immobilization Carrier
2.3. Scanning Electron Microscopy
2.4. Preparation of Fermentation Composite
2.5. High-Gravity Fermentation by Freeze-Dried Raw Materials
2.6. Analytical Methods
2.6.1. Sugar Analysis
2.6.2. Ethanol Determination
2.6.3. Solid Phase Microextraction (SPME) Gas Chromatography/Mass Spectrometry (GC/MS) Analysis
2.7. Sensory Evaluation by Principal Component Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Pine Sawdust Supported Biocatalyst Applied for Low Temperature Wine Making
3.2. Effect of Storage on Wines Aromatic Characteristics
3.3. Discrimination of Wine Flavor and Aroma Attributes
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Identified Compound | ID ** | KI ** | KIref ** | Content of Volatile Compounds in Samples (μg/L) | |||
---|---|---|---|---|---|---|---|
Wine 1 * | Wine 2 * | Wine 3 * | Wine 4 * | ||||
Esters | |||||||
Ethyl acetate | MS, KI | 886 | 894 a | 3692.8 | 3934.7 | 2389.7 | 940.9 |
Ethyl butanoate | MS, KI | 1018 | 1040 e | 244.9 | 298.03 | 145.1 | 74.7 |
Ethyl 2-methyl butanoate | MS, KI | 1036 | 1063 c | 234.5 | 180.5 | 200.6 | 190.6 |
Ethyl pentanoate | MS, KI | 1054 | 1148 f | 110.3 | 125.6 | 95.4 | 88.5 |
Isoamyl acetate | MS, KI | 1109 | 1123 e | 654.5 | 1566.3 | 390.1 | 745.7 |
Ethyl hexanoate | MS, KI | 1212 | 1250 f | 2965.7 | 4809.6 | 9668.7 | 9887.1 |
Hexyl acetate | MS, KI | 1253 | 1281 c | 334.2 | 255.9 | 613.12 | 867.5 |
Ethyl octanoate | MS, KI | 1386 | 1421 f | 7980.6 | 11,359.3 | 4626.1 | 2257.7 |
Ethyl decanoate | MS, KI | 1599 | 1635 e | 2696.2 | 5248.9 | 3417.1 | 4138.7 |
Diethyl succinate | MS, KI | 1639 | 1679 h | 6882.7 | 6304.2 | 6072.6 | 4229.8 |
Ethyl 9-decenoate | MS, KI | 1659 | 1692 h | 875.6 | 613.1 | 1088.5 | 1584.2 |
Ethyl benzeneacetate | MS, KI | 1762 | 1809 e | 87.2 | 88.5 | 70.6 | 73.1 |
2-Phenylethyl acetate | MS, KI | 1796 | 1832 a | 884.1 | 2723.3 | 3489.2 | 2277.8 |
Ethyl dodecanoate | MS, KI | 1821 | 1850 e | 133.8 | 102.4 | 164.5 | 197.8 |
2-Phenylethyl butanoate | MS, KI | 1954 | 1930 c | 304.2 | 337.9 | 287.1 | 231.4 |
Isopropyl myristate | MS, KI | 2030 | 2041 e | 1204.0 | 2613.0 | 735.19 | 441.44 |
Ethyl tetradecanoate | MS, KI | 2036 | 2056 c | 250.5 | 230.7 | 200.8 | 220.4 |
Alcohols | |||||||
4-methyl 1-pentenol | MS, KI | 1253 | 1282 e | 39.5 | 40.2 | 28.7 | 29.4 |
3-penten-1-ol | MS, KI | 1310 | 1305 d | 184.5 | 194.1 | 170.5 | 105.6 |
1-Hexanol | MS, KI | 1331 | 1340 b | 590.0 | 1059.8 | 1093.4 | 745.5 |
3-Methyl 1-pentanol | MS, KI | 1353 | 1350 e | 131.5 | 122.5 | 130.5 | 110.4 |
2-ethyl 1-hexanol | MS, KI | 1445 | 1490 d | 2015.6 | 1805.4 | 1742.3 | 1889.7 |
1-Heptanol | MS, KI | 1463 | 1464 a | 112.3 | 144.2 | 115.7 | 110.8 |
1-Octanol | MS, KI | 1512 | 1536 f | 112.4 | 111.9 | 496.0 | 518.09 |
1,3- Butanediol | MS, KI | 1616 | 1590 e | 859.5 | nd | nd | nd |
Phenylethyl alcohol | MS, KI | 1896 | 1938 a | 11,487.2 | 10,254.3 | 3078.2 | 1794.7 |
Acids | |||||||
Hexanoic acid | MS, KI | 1873 | 1851 f | 846 | nd | nd | nd |
Octanoic acid | MS, KI | 2078 | 2111 a | 11,671.12 | 12,877.61 | 1257.12 | 2704.15 |
n-Decanoic acid | MS, KI | 2293 | 2336 e | 6125.86 | 7235.31 | 5323.95 | 3199.69 |
Carbonyl compounds | |||||||
Nonanal | MS, KI | 1349 | 1395 f | 33.5 | nd | 35.2 | 40.5 |
Furfural | MS, KI | 1426 | 1475 a | 350.6 | 360.2 | 343.5 | 393.3 |
Decanal | MS, KI | 1457 | 1507 a | 190.2 | nd | nd | nd |
Terpenoid compounds | |||||||
D-Limonene | MS, KI | 1119 | 1189 b | 241.2 | 180.5 | 155.6 | 124.7 |
Linalool | MS, KI | 1500 | 1500 i | 775.9 | 2369.2 | 1268.6 | 392.9 |
α-Terpineol | MS, KI | 1665 | 1661 n | 850.5 | 976.5 | 737.2 | 700.6 |
β-Citronellol | MS, KI | 1733 | 1711 h | 112.3 | 111.3 | 110.3 | 110.5 |
Anethole | MS, KI | 1819 | 1843 e | 156.1 | nd | nd | nd |
Geranyl acetone | MS, KI | 1841 | 1853 g | 663.6 | nd | nd | nd |
Nerolidol | MS, KI | 2030 | 2053 c | 316.8 | nd | nd | nd |
Farnesol | MS, KI | 2283 | 2343 e | 5277.6 | 4512.6 | 4156.3 | 4215.2 |
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Terpou, A.; Ganatsios, V.; Kanellaki, M.; Koutinas, A.A. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms 2020, 8, 764. https://doi.org/10.3390/microorganisms8050764
Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms. 2020; 8(5):764. https://doi.org/10.3390/microorganisms8050764
Chicago/Turabian StyleTerpou, Antonia, Vassilios Ganatsios, Maria Kanellaki, and Athanasios A. Koutinas. 2020. "Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality" Microorganisms 8, no. 5: 764. https://doi.org/10.3390/microorganisms8050764