African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Adriana Pereira Coelho Santos
  • Adriana Pereira Coelho Santos
  • Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Barão of Geremoabo, s/n, Ondina, 40171-970, Salvador, BA, Brazil
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Regina Vanderlinde
  • Regina Vanderlinde
  • Reference Laboratory of Enology, Brazilian Wine Institute – IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brasil; University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brasil.
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Bruna Aparecida Souza Machado
  • Bruna Aparecida Souza Machado
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil.
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Maria Eugênia de Oliveira Mamede
  • Maria Eugênia de Oliveira Mamede
  • Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Barão of Geremoabo, s/n, Ondina, 40171-970, Salvador, BA, Brazil
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  •  Received: 04 March 2016
  •  Accepted: 02 June 2016
  •  Published: 14 July 2016

Abstract

The aim of this study was to evaluate the effect of indigenous yeasts on the aroma of  fermented Chenin Blanc grape must by determining the volatile compounds, the odor activity value (OAV) and carrying out sensory analyses. The must, fermented by Hanseniaspora opuntiae/Saccharomyces cerevisiae combinations, presented higher concentrations of compounds such as ethyl acetate, ethyl hexanoate, 2-methyl-1-propanol and 2-phenylethanol, and a lower production of acids and acetaldehyde. This fermented must presented higher OAV values for compounds such as 2-methyl-1-propanol and ethyl acetate, 687.06 and 1264.16, respectively. 2-phenylethanol was produced by H. opuntiae and Hanseniaspora guilliermondii in combination with S. cerevisiae in amounts that resulted in OAV values of 5.63 and 4.62, respectively. In appropriate concentrations, these volatile compounds contribute positively to the aromatic quality of the fermented must. The highest mean acceptability and purchasing intention scores were obtained by the must fermented by H. opuntiae/S. cerevisiae. In the must fermented by H. guilliermondii/ S. cerevisiae, the absence of ethyl hexanoate and high concentrations of octanoic acid and acetaldehyde probably contributed to its low acceptability. Thus, it was suggested that the yeast genus Hanseniaspora in combination with S. cerevisiae, showed the potential to positively impact the wine aroma.

 

Key words: Non-Saccharomyces yeasts, volatile compounds, odor activity value, acceptability test, Hanseniaspora, “São Francisco Valley region”.