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Am. J. Enol. Vitic. 45:1:29-33 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

S. Lubbers 1, C. Charpentier 1, M. Feuillat 1, and A. Voilley 2

1 Laboratoire d'Oenologie, Institut Universitaire de la Vigne et du Vin, Université de Bourgogne. Dijon 21000, France
2 Laboratoire de Biologie Physico-Chimique, ENSBANA. Dijon 21000, France.

The capacity of yeast cell walls to bind volatile compounds was investigated in a model hydroalcoholic system. The interactions between five aroma substances and yeast walls in a model wine were shown using the head space technique and the equilibrium dialysis method. The effect of cell walls on the volatility of aroma depended on the physico-chemical nature of volatile compounds. Yeast walls led to a decrease in vapor phase concentration of all aroma substances. A greater degree of binding was noted for the more hydrophobic volatile compounds: ethyl octanoate and beta-ionone. Binding capacity of yeast cell walls was partly explained by lipid matter and the insolubility of walls in model wine.

Key words: yeast walls, aroma compounds, model wine, headspace, equilibrium dialysis method

Submitted on October 8, 1992




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Copyright © 1994 by the American Society for Enology and Viticulture.