Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines

• Published in: Journal of industrial microbiology & biotechnology Vol. 22; no. 2; pp. 100 - 107
• Main Authors: Zoecklein, B.W, Hackney, C.H, Duncan, S.E, Marcy, J.E
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01.02.1999; Springer Nature B.V
• Subjects: Acids; Aging; Alcohol; Biological and medical sciences; Chromatography; Enzymes; Fermentation; Fermented food industries; food composition; Food industries; food microbiology; food processing; food quality; Food science; food storage; Fundamental and applied biological sciences. Psychology; geraniol; Glucose; Glycosides; horticultural crops; linalool; Mass spectrometry; Phenols; Saccharomyces cerevisiae; Scientific imaging; Studies; Sulfur; vinification; Vitis vinifera; Wines; Wines and vinegars; Yeast; Volatile compound; Heat treatment; Yeast; White wine; Organoleptic properties; Enology; Fungi; Wine industry; Alcoholic fermentation; Riesling; Ascomycetes; Glycoside; Aroma; Saccharomyces cerevisiae; Comparative study; Thallophyta
• ISSN: 1367-5435; 1476-5535
• DOI: 10.1038/sj.jim.2900613

There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45 degrees C) either 2 or 40 months post-fermentation to quantify influences on total glycosides, phenol-free glycosides and selected volatiles. Glycoside and free volatile concentrations were estimated by analysis of glycosyl-glucose and gas chromatography/mass spectrometry, respectively. Thermal storage of wines 2 months post-fermentation reduced the total glycosides by an average of 33% for all yeasts and increased the concentration of free benzyl alcohol while decreasing the concentration of free linalool and geraniol. Conventional aging for 40 months reduced the total and phenol-free glycosides equally among yeasts by an average of 60%, with phenol-free glycosides averaging 80% of the total. Thermal storage of aged wines reduced the total glycoside concentration by an additional 29%. The effect of thermal storage on selected volatile phenols, higher alcohols, esters, acids, terpenes, carbonyl compounds, C-13 norisoprenoids and six-carbon alcohols was variable depending upon the component.