Vedecký časopis - archív
Journal of Food and Nutrition Research
Online First Articles
Ženišová, K. – Cabicarová, T. – Sidari, R. – Kolek, E. – Pangallo, D. – Szemes, T. – Kuchta, T.
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine
Katarína Ženišová, Food Research Institute, National Agricultural and Food Centre,
Received 19 November 2020; 1st revised 14 January 2021; accepted 22 January 2021; published online 24 January 2021.
Súhrn: Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analysed using solid-phase microextraction coupled to gas chromatography–mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, ethyl acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with
Kľúčové slová: wine; Lachancea; Metschnikowia; aroma
Na stiahnutie:
jfnr202101-2021-1-pp087-091-zenisova.pdf (PDF, 230.49 Kb, 804x)