Effect of fermentation, aging, and aging sur lie on total and phenol-free Riesling (Vitis vinifera L.) glycosides

• Published in: Journal of food composition and analysis Vol. 11; no. 3; pp. 240 - 248
• Main Authors: Zoecklein, B.W, Jasinski, Y, McMahon, H
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier 1998
• Subjects: aging; Biological and medical sciences; chemical composition; duration; fermentation; Fermented food industries; food composition; Food industries; food storage; Fundamental and applied biological sciences. Psychology; glycosides; grapes; phenols; Saccharomyces cerevisiae; strain differences; terpenoids; winemaking; wines; Wines and vinegars; yeast lees; yeasts; White wine; Ageing; Wine lees; Flavour precursor; Strain specificity; Fermentation; Wine yeast; Fungi; Riesling; Ascomycetes; Glycoside; Saccharomyces cerevisiae; Thallophyta
• ISSN: 0889-1575; 1096-0481

Grape-derived glycosides are in part, important aroma precursors. Quantification may offer a means of determining the impact of processing methods on potential wine quality. Several studies were conducted to evaluate the influence of four strains of Saccharomyces cerevisiae on total and phenol-free Riesling glycosides during fermentation and following aging for 40 months or 40 months sur lie (with yeast). Fermentation decreased the total and phenol-free glycoside concentrations, as estimated by the analysis of glycosal-glucose, although the maximum difference among yeasts was only 7.6%. Fermentation had little effect on the percentage of phenol-free to total glycosides which averaged 61.5%. Aging 40 months or 40 months sur lie reduced the total glycoside concentrations by an average of 59.6 and 73.4%, respectively, resulting in no differences among yeast strains. Phenolic-free glycosides averaged 80% of the total in the aged wines.