8F Interactions Between Wine Matrix Macro-Components and Aroma Compounds 429
Fig. 8F.3Effect of mannoproteins fractions (F1, F2 and F3) isolated from ICVD80 strain on aroma
peak area in the headspace at 25◦C. Relative peak area is obtained by dividing the peak area of
a volatile compound in the model solution added with mannoprotein fraction by the peak area
in the model solution without mannoprotein. R represents relative peak area in the absence of
mannoprotein.Errors barsrepresent standard deviation. Different labels (a–c) indicate that means
significantly differ at p<0.05 (based on Neuwman–Keuls test) (reprinted from Chalier et al. (2007)
Food Chem 100:22–30. Copyright (2007), with permission from Elsevier)
macromolecules is important in the determining aroma interactions. Moreover they
observed different effects depending on the yeast strain that produced the manno-
proteins.
In another study on aroma interactions with industrial yeast derivatives (yeast
extracts and autolysates), Comuzzo et al. (2006) also found that these macro-
molecules strongly modified wine aroma composition by either affecting the volatil-
ity of indigenous wine aroma compounds or by adding new aroma compounds,
thereby modifying the original wine aroma profile. Both effects were related with
the dosage of yeast derivatives. From a sensory point of view, they noted that the
addition of yeast derivatives to wines with a strong varietal character was unadvis-
able, but for non-aromatic white wines, e.g. Pinot gris, the perception of a yeast-like
note could be positive.