Effects of Yeasts on the Release of Glycosidically-Bound Aroma Components in WineBased on UHPLC-QTOF

Abstract

Abstract: This study investigated the effects of two kinds of yeasts, Red Fruit and Zymaflore ST, on glycosidically-bound aroma compounds of ‘Beibinghong’ ice-wine and ‘Vidal’ ice-wine, as well as the variation of the bound compounds in the‘Beibinghong’ ice-wine aged in bottle for one year, by means of Ultra High Performance Liquid Chromatography/Quadrupole-Time-of-Flight-Mass Spectrometry (UHPLC/Q-TOF-MS). The results showed that Vidal ice-wine possessed more abundant types and higher concentration of glycosidically-bound aroma compounds. In the Beibinghong ice-wine fermented with the yeast Red Fruit or Zymaflore ST, the aroma pentosyl-glucosides slightly decreased during fermentation, but the hexosyl-glucosides were not significantly changed. By contrast, in the Vidal ice wine fermented with yeast Zymaflore ST, the pentosyl glucosides, hexosyl-glucosides and glucosides were significantly dropped during fermentation. And the yeast Red Fruit appeared to have no effect on these three kinds of aroma precursors. After one year of bottling, the various glucosidically-bound aroma compounds all showed a large decrease. It is thus considered that the effects of Yeast Red Fruit and Zymaflore ST on the release of glycosidically-bound aroma compounds are limited during the fermentation of ‘Beibinghong’ ice-wine, and these aroma precursors could be released in the process of aging while yeast Zymaflore ST fermentation was more favorable for the release of glycosidically-bound aroma in ‘Vidal’ ice-wine. The findings provide a reference for the fermentation and aging process design of ice-wine.

Key words: Ultra high Performance Liquid Chromatography/Quadrupole-Time-of-Flight-Mass Spectrometry, aroma precursor, Beibinghong ice wine, Vidal ice wine

CLC Number:

O657.6

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