Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by se...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Impact-of-Grape-Variety-Yeast-and-Malolactic-Fermentation-on-Volatile-Compounds-and,145665,0,2.html |
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| author | Anna Stój Tomasz Czernecki Bożena Sosnowska Agnieszka Niemczynowicz Arkadiusz Matwijczuk |
| author_facet | Anna Stój Tomasz Czernecki Bożena Sosnowska Agnieszka Niemczynowicz Arkadiusz Matwijczuk |
| author_sort | Anna Stój |
| collection | DOAJ |
| description | Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by sequential inoculation with five commercial yeast strains and a commercial lactic acid bacteria (LAB) strain (induced malolactic fermentation) as well as by inoculation with five commercial yeast strains and without LAB inoculation (spontaneous malolactic fermentation). The volatile compounds were determined by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC/MS). Forty-six volatile compounds belonging to alcohols, esters, acids, aldehydes, ketones, furan compounds, sulfur compounds and volatile phenols were identified in the wines. The grape variety was the factor with a significant impact on the highest number of volatile compounds, 32 out of 46. Furthermore, 7 compounds were affected by yeast, 10 by MLF and only 3 by yeast×MLF interaction. Characteristic bands in Fourier transform infrared (FTIR) spectra were assigned to the vibrations of functional groups of volatile compounds. The whole FTIR spectra were analysed in detail; three characteristic spectral ranges such as 3650-2700, 1750-1500, and below 1500 cm -1 were shown for different classes of volatile compounds. The most remarkable spectral changes were observed for the last two areas. |
| format | Article |
| id | doaj-art-78cf4348d0444086aa3350c57a3ef70f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-78cf4348d0444086aa3350c57a3ef70f2025-02-02T23:00:51ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-01-01721395510.31883/pjfns/145665145665Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red WinesAnna Stój0https://orcid.org/0000-0003-1824-2051Tomasz Czernecki1https://orcid.org/0000-0002-3277-2326Bożena Sosnowska2https://orcid.org/0000-0001-9719-9359Agnieszka Niemczynowicz3https://orcid.org/0000-0002-4370-3326Arkadiusz Matwijczuk4https://orcid.org/0000-0003-2630-120XDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandFaculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Słoneczna 54, 10-710 OlsztynDepartment of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 LublinVolatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile compounds in red wines. The wines were produced by sequential inoculation with five commercial yeast strains and a commercial lactic acid bacteria (LAB) strain (induced malolactic fermentation) as well as by inoculation with five commercial yeast strains and without LAB inoculation (spontaneous malolactic fermentation). The volatile compounds were determined by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC/MS). Forty-six volatile compounds belonging to alcohols, esters, acids, aldehydes, ketones, furan compounds, sulfur compounds and volatile phenols were identified in the wines. The grape variety was the factor with a significant impact on the highest number of volatile compounds, 32 out of 46. Furthermore, 7 compounds were affected by yeast, 10 by MLF and only 3 by yeast×MLF interaction. Characteristic bands in Fourier transform infrared (FTIR) spectra were assigned to the vibrations of functional groups of volatile compounds. The whole FTIR spectra were analysed in detail; three characteristic spectral ranges such as 3650-2700, 1750-1500, and below 1500 cm -1 were shown for different classes of volatile compounds. The most remarkable spectral changes were observed for the last two areas.http://journal.pan.olsztyn.pl/Impact-of-Grape-Variety-Yeast-and-Malolactic-Fermentation-on-Volatile-Compounds-and,145665,0,2.htmlfermentationsaccharomyces cerevisiaesaccharomyces bayanusoenococcus oeniaroma compoundsfourier-transform infrared spectroscopy |
| spellingShingle | Anna Stój Tomasz Czernecki Bożena Sosnowska Agnieszka Niemczynowicz Arkadiusz Matwijczuk Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines Polish Journal of Food and Nutrition Sciences fermentation saccharomyces cerevisiae saccharomyces bayanus oenococcus oeni aroma compounds fourier-transform infrared spectroscopy |
| title | Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines |
| title_full | Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines |
| title_fullStr | Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines |
| title_full_unstemmed | Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines |
| title_short | Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines |
| title_sort | impact of grape variety yeast and malolactic fermentation on volatile compounds and fourier transform infrared spectra in red wines |
| topic | fermentation saccharomyces cerevisiae saccharomyces bayanus oenococcus oeni aroma compounds fourier-transform infrared spectroscopy |
| url | http://journal.pan.olsztyn.pl/Impact-of-Grape-Variety-Yeast-and-Malolactic-Fermentation-on-Volatile-Compounds-and,145665,0,2.html |
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