Effects of yeast inoculation on volatile compound production by grape marcs

Annals of Microbiology

Volumn 61, Issue 1, 2011, Pages 117-124

  Bovo, Barbara ^a   Fontana, Federico ^a   Giacomini, Alessio ^a   Corich, Viviana ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Fermentation; Gas chromatography; Grappa; Saccharomyces

Indexed keywords

SACCHAROMYCES; VITACEAE;

EID: 79952002370     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-010-0106-4     Document Type: Article

References (24)

1. B Bovo C Andrighetto M Carlot V Corich A Lombardi A Giacomini 2008 Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage Int J Food Microbiol 129 3 221 228 10.1016/j.ijfoodmicro.2008.11.025 19136177
2. Calò A, Scienza A, Costacurta A (2001) Vitigni d'Italia. Edagricole, Bologna
3. A Cavazza MS Grando C Zini 1992 Rilevazione della flora microbica in mosti e vini Vignevini 9 17 20
4. C Da Porto 2002 Volatile composition of "grappa low wines" using different methods and conditions of storage on an industrial scale Int J Food Sci Technol 37 395 402 1:CAS:528:DC%2BD38Xjs1Kmurs%3D 10.1046/j.1365-2621. 2002.00578.x
5. Delfini C (1995) Scienza e Tecnica di Microbiologia Enologica, Ed. Il lievito. Asti, Italy
6. De Rosa T, Castagner R (1994) Tecnologia delle grappe e dei distillati d'uva. Edagricole, Bologna
7. LR Dice 1945 Measures of the amount of ecologic association between species Ecology 26 297 302 10.2307/1932409
8. R Di Stefano G Ciolfi 1982 Produzione di acetaldeide da parte di stipiti di lieviti di specie diverse Riv Vitic Enol 35 474 480
9. EEC (1989) Council Regulation No. 1576/89 of 29 May 1989. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1989R1576: 20070101:EN:PDF
10. G Fia G Giovani I Rosi 2005 Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorometric method to determine enzymatic activity J Appl Microbiol 99 509 517 1:CAS:528:DC%2BD2MXhtVyht7%2FE 10.1111/j.1365-2672.2005.02657.x 16108792 (Pubitemid 41215828)
11. R Flamini 2005 Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry J Mass Spectrom 40 705 713 1:CAS:528:DC%2BD2MXmtVyjsrw%3D 10.1002/jms.887 15954164 (Pubitemid 40905235)
12. CP Kurtzman CJ Robnett 1998 Identification and philogeny of ascomycetous yeasts from analysis of nuclear large subunit (26 S) ribosomal DNA partial sequences Antonie van Leeuwenhoek 73 331 371 1:CAS:528:DyaK1MXjtFOjsg%3D%3D 10.1023/A:1001761008817 9850420 (Pubitemid 28528723)
13. F Masino G Montevecchi C Riponi A Antonelli 2009 Composition of some commercial grappas (grape marc spirit): the anomalous presence of 1, 1-diethoxy-3-methylbutane: a case study Eur Food Res Technol 228 565 569 1:CAS:528:DC%2BD1MXpt1Cquw%3D%3D 10.1007/s00217-008-0963-2
14. L Nykänen 1986 Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages Am. J. Enol. Vitic. 37 84 96
15. C Ortega R López J Cacho V Ferreira 2001 Fast analysis of important wine volatile compounds. Development and validation of a new method based on gas chromatographic flame ionization detection analysis of dichloromethane microextracts J Chromatog A 923 205 214 1:CAS:528: DC%2BD3MXlt1Sgs7s%3D 10.1016/S0021-9673(01)00972-4 (Pubitemid 32707433)
16. C Plata C Millan JC Mauricio JM Ortega 2003 Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts Food Microbiol 20 217 224 1:CAS:528:DC%2BD3sXotl2ksg%3D%3D 10.1016/S0740-0020(02)00101-6 (Pubitemid 36199082)
17. A Querol T Barrio T Huerta D Ramon 1992 Molecular monitoring of wine fermentations conducted by active dry yeast strains Appl Environ Microbiol 58 2948 2953 1:CAS:528:DyaK38XmtFWhtb4%3D 16348768
18. V Rojas JV Gil F Pinaga P Manzanares 2001 Studies on acetate ester production by non-Saccharomyces wine yeasts Int J Food Microbiol 70 283 289 1:CAS:528:DC%2BD3MXnvFCms7s%3D 10.1016/S0168-1605(01)00552-9 11764193 (Pubitemid 33016341)
19. P Romano V Brandolini C Ansaloni E Menziani 1996 The production of 2, 3-butanediol as a differentiating character in wine yeast World J Microbiol Biotechnol 14 649 653 10.1023/A:1008804801778
20. P Romano C Fiore M Paraggio M Caruso A Capece 2003 Function of yeast species and strains in wine flavour Int J Food Microbiol 86 169 180 1:CAS:528:DC%2BD3sXlvVCqt70%3D 10.1016/S0168-1605(03)00290-3 12892932 (Pubitemid 36900416)
21. ML Silva FX Malcata G De Revel 1996 Volatile contents of grape marcs in Portugal J Food Compos Anal 9 72 80 10.1006/jfca.1996.0008 (Pubitemid 126160244)
22. JK Verstrepen SDM Van Laere BMP Vanderhaegen G Derdelinckx J Dufour IS Pretorius J Winderickx JM Thevelein FR Delvaux 2003 Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters Appl Environ Microbiol 69 5228 5237 1:CAS:528:DC%2BD3sXntlSjtbw%3D 10.1128/AEM.69.9.5228-5237.2003 12957907 (Pubitemid 37150744)
23. Zambonelli C (2003) Microbiologia e Biotecnologia dei Vini. Edagricole, Bologna
24. F Zocca G Lomolino SP Curioni A Lante 2007 Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage Food Chem 102 59 65 1:CAS:528:DC%2BD28Xht12ju73E 10.1016/j.foodchem. 2006.01.061 (Pubitemid 44839068)