The authors thank J.P. Lepoutre (INRA, UMR Sciences pour l'Oenologie, Equipe Biopolymères et Arômes, Montpellier) for the GC-MS analysis of volatiles.
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 3, pages 1138–1143, April 2002
How to Cite
Garcia, A., Carcel, C., Dulau, L., Samson, A., Aguera, E., Agosin, E. and Günata, Z. (2002), Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine. Journal of Food Science, 67: 1138–1143. doi: 10.1111/j.1365-2621.2002.tb09466.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20000733 Submitted 7/18/00, Accepted 3/26/02, Received 3/26/02.
- Debaryomyces vanriji;
- Saccharomyces cerevisiae;
A non-Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co-cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration in D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanrijiβ-glucosidase. D. vanriji inoculated musts showed higher levels of β-glucosidase activity through fermentation compared to the control sample.