Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains

The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fer...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Giacomo Braschi [verfasserIn] Arianna Ricci [verfasserIn] Luigi Grazia [verfasserIn] Andrea Versari [verfasserIn] Francesca Patrignani [verfasserIn] Rosalba Lanciotti [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	mannoproteins volatile molecule profile SPME-technique

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 5(2019), 3, p 66
Übergeordnetes Werk:	volume:5 ; year:2019 ; number:3, p 66

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation5030066

Katalog-ID:	DOAJ002253720

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allfields	10.3390/fermentation5030066 doi (DE-627)DOAJ002253720 (DE-599)DOAJca876a7c188941bdb2151a4a00888f50 DE-627 ger DE-627 rakwb eng TP500-660 Giacomo Braschi verfasserin aut Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release. <i<Saccharomyces cerevisiae</i< mannoproteins volatile molecule profile SPME-technique Fermentation industries. Beverages. Alcohol Arianna Ricci verfasserin aut Luigi Grazia verfasserin aut Andrea Versari verfasserin aut Francesca Patrignani verfasserin aut Rosalba Lanciotti verfasserin aut In Fermentation MDPI AG, 2017 5(2019), 3, p 66 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:5 year:2019 number:3, p 66 https://doi.org/10.3390/fermentation5030066 kostenfrei https://doaj.org/article/ca876a7c188941bdb2151a4a00888f50 kostenfrei https://www.mdpi.com/2311-5637/5/3/66 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 3, p 66
spelling	10.3390/fermentation5030066 doi (DE-627)DOAJ002253720 (DE-599)DOAJca876a7c188941bdb2151a4a00888f50 DE-627 ger DE-627 rakwb eng TP500-660 Giacomo Braschi verfasserin aut Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release. <i<Saccharomyces cerevisiae</i< mannoproteins volatile molecule profile SPME-technique Fermentation industries. Beverages. Alcohol Arianna Ricci verfasserin aut Luigi Grazia verfasserin aut Andrea Versari verfasserin aut Francesca Patrignani verfasserin aut Rosalba Lanciotti verfasserin aut In Fermentation MDPI AG, 2017 5(2019), 3, p 66 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:5 year:2019 number:3, p 66 https://doi.org/10.3390/fermentation5030066 kostenfrei https://doaj.org/article/ca876a7c188941bdb2151a4a00888f50 kostenfrei https://www.mdpi.com/2311-5637/5/3/66 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 3, p 66
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allfieldsGer	10.3390/fermentation5030066 doi (DE-627)DOAJ002253720 (DE-599)DOAJca876a7c188941bdb2151a4a00888f50 DE-627 ger DE-627 rakwb eng TP500-660 Giacomo Braschi verfasserin aut Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release. <i<Saccharomyces cerevisiae</i< mannoproteins volatile molecule profile SPME-technique Fermentation industries. Beverages. Alcohol Arianna Ricci verfasserin aut Luigi Grazia verfasserin aut Andrea Versari verfasserin aut Francesca Patrignani verfasserin aut Rosalba Lanciotti verfasserin aut In Fermentation MDPI AG, 2017 5(2019), 3, p 66 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:5 year:2019 number:3, p 66 https://doi.org/10.3390/fermentation5030066 kostenfrei https://doaj.org/article/ca876a7c188941bdb2151a4a00888f50 kostenfrei https://www.mdpi.com/2311-5637/5/3/66 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 3, p 66
allfieldsSound	10.3390/fermentation5030066 doi (DE-627)DOAJ002253720 (DE-599)DOAJca876a7c188941bdb2151a4a00888f50 DE-627 ger DE-627 rakwb eng TP500-660 Giacomo Braschi verfasserin aut Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release. <i<Saccharomyces cerevisiae</i< mannoproteins volatile molecule profile SPME-technique Fermentation industries. Beverages. Alcohol Arianna Ricci verfasserin aut Luigi Grazia verfasserin aut Andrea Versari verfasserin aut Francesca Patrignani verfasserin aut Rosalba Lanciotti verfasserin aut In Fermentation MDPI AG, 2017 5(2019), 3, p 66 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:5 year:2019 number:3, p 66 https://doi.org/10.3390/fermentation5030066 kostenfrei https://doaj.org/article/ca876a7c188941bdb2151a4a00888f50 kostenfrei https://www.mdpi.com/2311-5637/5/3/66 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 3, p 66
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callnumber-first	T - Technology
author	Giacomo Braschi
spellingShingle	Giacomo Braschi misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc mannoproteins misc volatile molecule profile misc SPME-technique misc Fermentation industries. Beverages. Alcohol Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains
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topic_title	TP500-660 Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains <i<Saccharomyces cerevisiae</i< mannoproteins volatile molecule profile SPME-technique
topic	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc mannoproteins misc volatile molecule profile misc SPME-technique misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc mannoproteins misc volatile molecule profile misc SPME-technique misc Fermentation industries. Beverages. Alcohol
topic_browse	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc mannoproteins misc volatile molecule profile misc SPME-technique misc Fermentation industries. Beverages. Alcohol
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title	Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains
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title_full	Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains
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title_sort	mannoprotein content and volatile molecule profiles of trebbiano wines obtained by <i<saccharomyces cerevisiae</i< and <i<saccharomyces bayanus</i< strains
callnumber	TP500-660
title_auth	Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains
abstract	The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.
abstractGer	The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.
abstract_unstemmed	The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of <i<Saccharomyces cerevisiae</i< and 1 of <i<Saccharomyces bayanus</i< for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.
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title_short	Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains
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The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). 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Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i<Saccharomyces cerevisiae</i< and <i<Saccharomyces bayanus</i< Strains

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