2026-10-09T00:31:59Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34023468 2026-09-30T00:58:01Z category_23989 portal_12 item_type_5 month_year_09_2026

Songyu Liu: Effects of Single and Mixed Saccharomyces cerevisiae Inoculations on Free and Bound Monoterpenoids in Viognier Fermentations Songyu Liu (25136893) Food chemistry and food sensory science Aroma co-inoculation lactic acid bacteria Pinot Noir Saccharomyces cerevisiae sequential inoculation <p dir="ltr">Monoterpenoids contribute to the floral aroma of Viognier wines and occur as both free odour-active compounds and glycosidically bound precursors1. 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. 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> 2026-09-30T00:58:01Z Image Poster 10.17608/k6.auckland.34023468.v2 https://figshare.com/articles/poster/Effects_of_Single_and_Mixed_Saccharomyces_cerevisiae_Inoculations_on_Free_and_Bound_Monoterpenoids_in_Viognier_Fermentations/34023468 CC BY 4.0