Home
Resources
Publications
Increase of Medium-Chain Fatty Acid Ethyl Ester Content in Mixed H. uvarum/S. Cerevisiae Fermentation Leads to Wine Fruity Aroma Enhancement

Increase of Medium-Chain Fatty Acid Ethyl Ester Content in Mixed H. uvarum/S. Cerevisiae Fermentation Leads to Wine Fruity Aroma Enhancement

Kai Hu, Guo-Jie Jin, Wen-Chao Mei, Ting Li, Yong-Sheng Tao

Food Chem. 2018 Jan 15;239:495-501.

PMID: 28873596

Abstract:

Medium-chain fatty acid (MCFA) ethyl esters, as yeast secondary metabolites, significantly contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester content of wine, mixed fermentations with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae were performed. Final volatiles were analyzed by gas solid phase microextraction-chromatography-mass spectrometry, and aroma characteristics were quantitated by sensory analysis. Results showed that mixed fermentation increased MCFA ethyl ester content by 37% in Cabernet Gernischt wine compared to that obtained by pure fermentation. Partial least-squares regression analysis further revealed that the improved MCFA ethyl esters specifically enhanced the temperate fruity aroma of wine. The enhancement of MCFA ethyl esters was attributed to the increased contents of MCFAs that could be induced by the presence of H. uvarum Yun268 in mixed fermentation. Meanwhile, the timing of yeast inoculations significantly affected the involving biomass of each strain and the dynamics of ethanol accumulation.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP106309	Ethyl heptanoate		106-30-9	Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: