GAZETTE FUTURE, Vol. 7 No. 1, 2024.
Professional paper
https://doi.org/10.32779/gf.7.1.6
Influence of different yeast species on the composition of volatile compounds of Pošip wine
Tomislav Svalina
; Veleučilište "Marko Marulić" u Kninu, Knin, Hrvatska.
*
Andrej Uremović
; Završeni student preddiplomskog stručnog studija Poljoprivreda krša - Biljna proizvodnja.
Marko Šuste
; Veleučilište "Marko Marulić" u Kninu, Knin, Hrvatska.
Žana Delić
; Veleučilište "Marko Marulić" u Kninu, Knin, Hrvatska.
* Corresponding author.
Abstract
Pošip is an autochthonous grape variety from the island of Korčula, where it is still predominantly grown. It is one of the more represented white grape varieties in Croatia and is used to produce. different styles of wine. This work is aimed to determine the influence of different yeast species on the formation of volatile compounds of Pošip wine. Pošip wine samples were produced using the sur lie method and two yeast species: Saccharomyces cerevisiae (sample I) and Torulaspora delbrueckii (sample II). Volatile compounds were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). 20 compounds were identified in sample I representing 96,48 % of the total volatiles, while 19 compounds were identified in sample II representing 92,27 % of the total volatiles. The identified volatile compounds are classified into the following chemical classes: alcohols, esters, aldehydes, monoterpenes, norisoprenoids and nitrogen compounds. The most abundant volatile compounds in both wine samples
were esters, among which the highest content belongs to ethyl octanoate and ethyl hexanoate. Isoamyl alcohol and isoamyl acetate were present in a higher content in sample I, while furfural and norisoprenoids were present in a higher content in sample II. The results of this work show that the use of different yeast species contributes to the different composition of volatile compounds in wine, and thus to aroma which is an important segment of wine quality.
Keywords
Pošip wine, yeasts, volatile compounds, HS-SPME, GC-MS.
Hrčak ID:
322508
URI
Publication date:
31.5.2024.
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