Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva, 3, Madrid, Spain.
J Agric Food Chem. 2010 Mar 24;58(6):3772-8. doi: 10.1021/jf904251g.
A procedure based on the application of supercritical CO(2) extraction to reduce and/or to remove odorant volatile compounds from a winemaking inactive dry yeast (IDY) preparation has been set up. By applying a factorial design, a screening of different temperatures and pressure conditions was assayed in order to determine the optimal deodorization conditions, and afterward the effect of several sample pretreatments was investigated. The best extraction conditions were achieved at 200 atm and 60 degrees C, applying the cryogenic grinding of the sample and using 40% (w/w) ethanol as cosolvent. By using these conditions, it was possible to reduce to approximately 70% of the volatile compounds present in the samples that may be released into the wines and therefore affecting their sensory characteristics. Odorant volatile compounds such as 2-methylhydroxypyrrole, 2-ethyl-6-methylpyrazine, and 2,3,5-trimethylpyrazine completely disappeared from the deodorized sample as verified by GC-O analysis. Additional experiments in model wines confirmed the low release of volatile compounds from the deodorized samples, without provoking any change to their nonvolatile composition (nitrogen compounds and neutral polysaccharides) that is related to the technological properties of these preparations.
建立了一种基于超临界 CO(2)萃取的方法，用于减少和/或去除酿酒无活性干酵母（IDY）制剂中的气味挥发性化合物。通过应用析因设计，对不同温度和压力条件进行了筛选，以确定最佳的脱臭条件，然后研究了几种样品预处理的效果。在 200 大气压和 60°C 的最佳提取条件下，通过对样品进行低温粉碎，并使用 40%（w/w）乙醇作为共溶剂，可将可能释放到葡萄酒中并影响其感官特性的样品中存在的挥发性化合物减少到约 70%。通过 GC-O 分析证实，如 2-甲基羟吡咯、2-乙基-6-甲基吡嗪和 2,3,5-三甲基吡嗪等气味挥发性化合物完全从脱臭样品中消失。在模型葡萄酒中的进一步实验证实，脱臭样品中挥发性化合物的释放量很低，而不会引起与这些制剂的技术特性相关的非挥发性成分（氮化合物和中性多糖）的任何变化。
