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. 2024 Aug 3;10(15):e35692.
doi: 10.1016/j.heliyon.2024.e35692. eCollection 2024 Aug 15.

Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cells

Alessio Pio Rossetti  1 , Giorgia Perpetuini  1 , Rosanna Tofalo  1
Affiliations

Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cells

Alessio Pio Rossetti et al. Heliyon. .

Abstract

This study investigated the impact of 10 strains of Starmerella bacillaris, co-inoculated as planktonic or biofilm-detached cells with Saccharomyces cerevisiae, on the volatilome of a red wine. The wines produced with St. bacillaris biofilm-detached cells exhibited a greater concentration of glycerol and a lower quantity of ethanol than the other wines. Furthermore, these wines exhibited elevated levels of higher alcohols, organic acids, esters, terpenes, and norisoprenoids. Based on the odor activity value and relative odor contribution, isoamyl acetate, ethyl octanoate, ethyl isobutanoate, and methyl decanoate were the main aroma components of wines made with planktonic cells. The main compounds characterizing the wines obtained with biofilm-detached cells were: phenethyl alcohol, β-damascenone, citronellol, β-ionone, and nerol. The sensory analysis revealed that the wines produced with biofilm-detached cells had higher scores for mouth-feel, spicy, floral, and raspberry notes than the others. The present study provides evidence that St. bacillaris biofilm-detached cells released specific volatile compounds in red wines.

Keywords: Biofilm-detached cells; Montepulciano d’Abruzzo wine; Planktonic cells; Starmerella bacillaris; Volatile organic compounds.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Schematic representation of the experimental design of this study. Graphical elements were obtained from Servier Medical Art by Servier, available on https://smart.servier.com/(accessed on 12 June November 2024) under a Creative Commons Attribution 3.0 Unported License.
Fig. 2
Fig. 2
Box plot showing the total amount of detected compounds grouped on the basis of chemical classes. BD: biofilm-detached cells, P: planktonic cells.
Fig. 3
Fig. 3
Biplot of aroma compounds. BD: biofilm-detached cells, P: planktonic cells.
Fig. 4
Fig. 4
Hierarchical heat map of aroma compounds with OAV>1. BD: biofilm-detached cells, P: planktonic cells.
Fig. 5
Fig. 5
Sensory analysis of obtained wines. *p < 0.05.
See this image and copyright information in PMC

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