Data · dataset · 2026
Songyu Liu: Effects of Single and Mixed Saccharomyces cerevisiae Inoculations on Free and Bound Monoterpenoids in Viognier Fermentations
Listed in ZivaHub
<p dir="ltr">Monoterpenoids contribute to the floral aroma of Viognier wines and occur as both free odour-active compounds and glycosidically bound precursors1.
Description
Yeast β-glucosidase activity may influence monoterpenoid release during fermentation, but its effect in mixed Saccharomyces cerevisiae fermentations remains unclear. In this study, 102 S. cerevisiae strains were screened for β-glucosidase activity, and two relatively high-activity strains (H1 and H2) and two low-activity strains (L1 and L2) were selected for 15 single- and mixed-strain Viognier fermentations.
Free and bound monoterpenoids were separated by solid-phase extraction and quantified by GC-MS. Bound monoterpenoids dominated the total monoterpenoid pools across treatments. H1 and H2 showed the highest total free monoterpenoid concentrations, whereas L1 and L2 were among the lowest.
Read the rest (1 more)
The H1-H2 mixed fermentation did not show the same increase observed in the corresponding single-strain fermentations. Significant differences among fermentation treatments were observed for several monoterpenoids in both the free and bound fractions. Overall, mixed fermentations containing high-activity strains did not necessarily increase free monoterpenoid release, and treatment effects differed between free and bound fractions.</p>
Links
Where it is published
- DOI doi.org/10.17608/k6.auckland.34023468.v2 ↗
DOI / persistent id · from zivahub uct ac za
Catalogue records · 1
- OAI-PMH record api.figshare.com/v2/oai?verb=GetRecord&metadataPrefix=oai_dc&identifier=oai%3Af… ↗
metadata API · from zivahub uct ac za
Topics
Provenance · 1 source records, 9 field assertions
| Source | Key | Last seen | Raw |
|---|---|---|---|
| ZivaHub | oai:figshare.com:article/34023468 | 7 d ago | JSON v1 |
| Field | Assertion | Extractor | Evidence |
|---|---|---|---|
| access_level | source · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | |
| concepts[field].anzsrc:field:300602 | mapping · zivahub uct ac za | vocabulary-mapper@1.0.0 | keywords['Food chemistry and food sensory science'] |
| concepts[field].local:field:chemistry | mapping · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | |
| concepts[field].local:field:earth-environmental | mapping · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | |
| concepts[organism].NCBITaxon:4932 | mapping · zivahub uct ac za | vocabulary-mapper@1.0.0 | keywords['Saccharomyces cerevisiae'] |
| description | source · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | /metadata/dc/description |
| license | source · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | /metadata/dc/rights |
| publication_date | source · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | |
| title | source · zivahub uct ac za | connector:zivahub_uct_ac_za@1.0.0 | /metadata/dc/title |