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In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and" /> <meta name="twitter:image" content="https://0.academia-photos.com/4127950/1600592/1934498/s200_nicola.caporaso.jpg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine" /> <meta property="og:title" content="Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. 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In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and" /> <title>(PDF) Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine | Nicola Caporaso - Academia.edu</title> <link rel="canonical" href="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '92477ec68c09d28ae4730a4143c926f074776319'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1732773820000); window.Aedu.timeDifference = new Date().getTime() - 1732773820000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...","author":[{"@context":"https://schema.org","@type":"Person","name":"Nicola Caporaso"}],"contributor":[],"dateCreated":"2022-10-18","dateModified":"2022-10-18","datePublished":"2021-01-01","headline":"Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine","inLanguage":"en","keywords":["Chemistry","Food Science","Wine","Yeast","Applied Sciences","ODOR","Fermentation"],"locationCreated":null,"publication":"Applied Sciences","publisher":{"@context":"https://schema.org","@type":"Organization","name":"MDPI AG"},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":"nottingham"}]}</script><link rel="stylesheet" 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"https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F88719811%2FInfluence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine%3Fauto%3Ddownload"; window.loswp.translateUrl = "https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F88719811%2FInfluence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine%3Fshow_translation%3Dtrue"; window.loswp.previewableAttachments = [{"id":92642593,"identifier":"Attachment_92642593","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":88719811,"created_at":"2022-10-18T05:21:05.846-07:00","from_world_paper_id":217751599,"updated_at":"2022-10-18T09:18:18.215-07:00","_data":{"abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...","publisher":"MDPI AG","publication_date":"2021,,","publication_name":"Applied Sciences"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [4127950]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":92642593,"attachmentType":"pdf"}"><img alt="First page of “Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/92642593/mini_magick20221018-1-193myxf.png?1666095728" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/assets/single_work_splash/adobe.icon-574afd46eb6b03a77a153a647fb47e30546f9215c0ee6a25df597a779717f9ef.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="4127950" href="https://nottingham.academia.edu/NicolaCaporaso"><img alt="Profile image of Nicola Caporaso" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/4127950/1600592/1934498/s65_nicola.caporaso.jpg" />Nicola Caporaso</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2021, Applied Sciences</p></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":92642593,"attachmentType":"pdf","workUrl":"https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":92642593,"attachmentType":"pdf","workUrl":"https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="92642593" data-landing_url="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="72001762" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/72001762/Characterization_of_Free_Volatile_Compounds_in_Fiano_Wine_Produced_by_Different_Selected_Autochthonous_Yeasts">Characterization of Free Volatile Compounds in Fiano Wine Produced by 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ds2-5-body-xs">BIO Web of Conferences</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania","attachmentId":67793777,"attachmentType":"pdf","work_url":"https://www.academia.edu/49443539/The_impact_of_some_commercial_yeast_strains_on_aroma_compounds_and_sensorial_analysis_on_two_white_wine_varieties_made_in_PGI_Dealurile_Olteniei_Romania","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/49443539/The_impact_of_some_commercial_yeast_strains_on_aroma_compounds_and_sensorial_analysis_on_two_white_wine_varieties_made_in_PGI_Dealurile_Olteniei_Romania"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="25929808" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/25929808/Major_aroma_composition_and_color_of_Aligot%C3%A9_wines_depending_on_the_yeast_strains">Major aroma composition and color of Aligoté wines depending on the yeast strains</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49740034" href="https://independent.academia.edu/FlorinVararu">Florin Vararu</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49724444" href="https://independent.academia.edu/NiculauaMarius">Niculaua Marius</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49742649" href="https://proiectsbc.academia.edu/C%C4%83t%C4%83linIoanZamfir">Cătălin-Ioan Zamfir</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Must from Aligote grapes was homogenized and divided into nine batches to produce dry wine. The first eight batches were inoculated with different yeast strains in order to study the influence of the yeast strains to the major aroma compounds and color of wines. The ninth batch was left without inoculums for spontaneous fermentation, as control sample. 12 major volatile compounds were quantified by gas chromatograph – flame ionization detector (GC¬FID) technique. Color measurements (CIELab parameters: L*, a*, b*, C*ab, and hab) were made in a Perkin Elmer Lambda 25 spectrophotometer (PerkinElmer, CA, USA), using 1 mm path length quartz cells, following the recommendations of the Commission Internationale de L&#39;Eclariage (CIE, 2004). Significant differences in composition of volatile compounds and significant color differences were found depending on the yeast strain applied. The sensorial analysis of the wine samples by a tasting panel performed confirms the analytical results.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Major aroma composition and color of Aligoté wines depending on the yeast strains","attachmentId":46287331,"attachmentType":"pdf","work_url":"https://www.academia.edu/25929808/Major_aroma_composition_and_color_of_Aligot%C3%A9_wines_depending_on_the_yeast_strains","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/25929808/Major_aroma_composition_and_color_of_Aligot%C3%A9_wines_depending_on_the_yeast_strains"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="111430917" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/111430917/Influence_of_Native_Saccharomyces_cerevisiae_Strains_from_D_O_Vinos_de_Madrid_in_the_Volatile_Profile_of_White_Wines">Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="53825641" href="https://urv.academia.edu/BraulioEsteveZarzoso">Braulio Esteve-Zarzoso</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Fermentation, 2019</p><p class="ds-related-work--abstract ds2-5-body-sm">Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines","attachmentId":108973838,"attachmentType":"pdf","work_url":"https://www.academia.edu/111430917/Influence_of_Native_Saccharomyces_cerevisiae_Strains_from_D_O_Vinos_de_Madrid_in_the_Volatile_Profile_of_White_Wines","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/111430917/Influence_of_Native_Saccharomyces_cerevisiae_Strains_from_D_O_Vinos_de_Madrid_in_the_Volatile_Profile_of_White_Wines"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="5770888" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/5770888/Discovering_a_chemical_basis_for_differentiating_wines_made_by_fermentation_with_wild_indigenous_and_inoculated_yeasts_role_of_yeast_volatile_compounds">Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="8423130" href="https://ucte.academia.edu/CristianVarela">Cristian Varela</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Australian Journal of Grape and Wine Research, 2009</p><p class="ds-related-work--abstract ds2-5-body-sm">Background and Aims: Winemakers are constantly searching for new techniques to modulate wine style. Exploiting indigenous yeasts present in grape must is re-emerging as a commercial option in New World wine regions. Wines made with indigenous or ‘wild’ yeasts are perceived to be more complex by showing a greater diversity of flavours; however, the chemical basis for the flavour characteristics is not yet defined. In order to evaluate techniques for making wine with the ‘wild yeast fermentation’ character more reliably, it is necessary to define the salient chemical characteristics of such wines.Methods and Results: Pairs of Chardonnay wines were prepared from the same must and subjected to similar fermentation conditions in the wineries of origin, except for the mode of inoculation. Reference wines were made by inoculation with a Saccharomyces cerevisiae starter culture, whereas companion wines were allowed to undergo fermentation with the indigenous microflora. Of all wine chemicals analysed, only yeast-derived volatile fermentation products showed significant differences between the yeast treatments.Conclusions: Inoculated wines were associated with the esters ethyl hexanoate and 3-methylbutyl acetate and formed a clear cluster by principal component analysis. By comparison with inoculated wines, ‘wild’ yeast fermented wines showed high variability in volatile compounds that contribute to wine aroma, with higher concentrations of 2-methylpropanol, 2-methylbutanoic acid, ethyl 2-methylpropanoate, ethyl decanoate and ethyl dodecanoate potentially being sensorially important.Significance of the Study: This study shows that yeast-derived volatile fermentation products are a key difference between inoculated and uninoculated ferments and provides a chemical basis for the ‘wild yeast fermentation’ character.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds","attachmentId":49144402,"attachmentType":"pdf","work_url":"https://www.academia.edu/5770888/Discovering_a_chemical_basis_for_differentiating_wines_made_by_fermentation_with_wild_indigenous_and_inoculated_yeasts_role_of_yeast_volatile_compounds","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/5770888/Discovering_a_chemical_basis_for_differentiating_wines_made_by_fermentation_with_wild_indigenous_and_inoculated_yeasts_role_of_yeast_volatile_compounds"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="59084495" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/59084495/Sensory_and_chemical_characterisation_of_the_aroma_of_Prieto_Picudo_ros%C3%A9_wines_The_differential_role_of_autochthonous_yeast_strains_on_aroma_profiles">Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49425892" href="https://independent.academia.edu/SanJuanFelipe">Felipe San Juan</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2012</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles","attachmentId":73185875,"attachmentType":"pdf","work_url":"https://www.academia.edu/59084495/Sensory_and_chemical_characterisation_of_the_aroma_of_Prieto_Picudo_ros%C3%A9_wines_The_differential_role_of_autochthonous_yeast_strains_on_aroma_profiles","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/59084495/Sensory_and_chemical_characterisation_of_the_aroma_of_Prieto_Picudo_ros%C3%A9_wines_The_differential_role_of_autochthonous_yeast_strains_on_aroma_profiles"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="11025934" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/11025934/Influence_of_autochthonous_Saccharomyces_cerevisiae_strains_on_volatile_profile_of_Negroamaro_wines">Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="26680952" href="https://independent.academia.edu/GiovanniMita">Giovanni Mita</a></div><p class="ds-related-work--metadata ds2-5-body-xs">LWT - Food Science and Technology, 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines","attachmentId":46961036,"attachmentType":"pdf","work_url":"https://www.academia.edu/11025934/Influence_of_autochthonous_Saccharomyces_cerevisiae_strains_on_volatile_profile_of_Negroamaro_wines","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/11025934/Influence_of_autochthonous_Saccharomyces_cerevisiae_strains_on_volatile_profile_of_Negroamaro_wines"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="54420626" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/54420626/Influence_of_Different_Commercial_Yeasts_on_Volatile_Fraction_of_Sparkling_Wines">Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49724444" href="https://independent.academia.edu/NiculauaMarius">Niculaua Marius</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descript...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines","attachmentId":70792106,"attachmentType":"pdf","work_url":"https://www.academia.edu/54420626/Influence_of_Different_Commercial_Yeasts_on_Volatile_Fraction_of_Sparkling_Wines","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/54420626/Influence_of_Different_Commercial_Yeasts_on_Volatile_Fraction_of_Sparkling_Wines"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="4866641" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/4866641/Aroma_Compounds_in_Wine_as_Influenced_by_Apiculate_Yeasts">Aroma Compounds in Wine as Influenced by Apiculate Yeasts</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="6327124" href="https://independent.academia.edu/MateoJimenez">Mateo Jimenez</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science, 1996</p><p class="ds-related-work--abstract ds2-5-body-sm">Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Aroma Compounds in Wine as Influenced by Apiculate Yeasts","attachmentId":49589112,"attachmentType":"pdf","work_url":"https://www.academia.edu/4866641/Aroma_Compounds_in_Wine_as_Influenced_by_Apiculate_Yeasts","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/4866641/Aroma_Compounds_in_Wine_as_Influenced_by_Apiculate_Yeasts"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":92642593,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":92642593,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_92642593" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. 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