Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains |
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| Authors: | Pascale Chalier,Bé ré nice Angot,Dominique Delteil,Thierry Doco,Ziya Gunata |
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| Affiliation: | 1. Unité Mixte de Recherche Ingénierie des Agropolymères et Technologies Emergentes, Department Agro-ressources et procedes biologique, cc 23, Université de Montpellier 2, Pl. E. Bataillon, F-34095 Montpellier cedex 05, France;2. Unité Mixte de Recherche Ingénierie des Réactions Biologiques-Bioproductions, Université de Montpellier 2, Pl. E. Bataillon, F-34095 Montpellier cedex 05, France;3. ICV, Institut Coopératif du Vin, La Jasse de Maurin, F-34 970 Lattes, France;4. Unité Mixte de Recherche Sciences pour l’Œnologie, Equipe Technologie Intégrative, INRA, 2 Place Viala, F-34060 Montpellier, France |
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| Abstract: | The interactions of four wine aroma compounds (isoamyl acetate, hexanol, ethyl hexanoate, β-ionone) either with a whole mannoprotein extract or with mannoprotein fractions at a level encountered in wine (150 mg/L) were studied by dynamic and static headspace techniques. The mannoproteins were isolated from a synthetic medium subjected to an alcoholic fermentation with two enological yeast strains. They were fractionated by exclusion chromatography and characterized through glycosyl composition analysis. |
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| Keywords: | Flavour Mannoproteins Interactions Saccharomyces cerevisiae |
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